Zucchini Banana Bread (Printable View)
A moist loaf of mashed bananas and grated zucchini with cinnamon—great for breakfast or an afternoon snack.
# Ingredient List:
→ Produce
01 - 1 cup grated zucchini, excess moisture squeezed out
02 - 2 medium ripe bananas, mashed
→ Wet Ingredients
03 - 1/2 cup vegetable oil or melted butter
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/2 teaspoon salt
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1 teaspoon ground cinnamon
→ Optional Mix-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/2 cup chocolate chips
# How to Prepare:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
02 - In a large bowl, whisk together the vegetable oil (or melted butter), eggs, and vanilla extract until smooth. Add the mashed bananas and grated zucchini, mixing until evenly incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, granulated sugar, salt, baking soda, baking powder, and ground cinnamon until well distributed.
04 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix, as this can make the bread dense.
05 - Gently fold in chopped walnuts, pecans, or chocolate chips if using, distributing them evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Check at the 50-minute mark to avoid overbaking.
08 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Suggestions:
01 -
- The zucchini disappears completely so even picky eaters will never know it is hiding in there.
- It stays moist for days which means you can bake it on Sunday and still enjoy tender slices by Wednesday.
02 -
- Wet zucchini is the number one reason this bread sinks in the middle so wring it out like you mean it.
- Opening the oven door before the 45 minute mark can cause the loaf to collapse and you will hear the saddest little whoosh of deflating hope.
03 -
- Use the large holes of your box grater for the zucchini because fine shreds turn to mush and release too much liquid.
- If your bananas are not quite ripe enough pop them in a 300 degree oven on a parchment lined tray for about 15 minutes until the skins turn black and the interiors go syrupy soft.