PrintZucchini Banana Bread
Enjoy this incredibly moist and flavorful zucchini banana bread, perfect for a quick breakfast or snack. It’s a simple one-bowl recipe that’s also freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated zucchini (about 1 medium)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Add the mashed bananas, vegetable oil, eggs, grated zucchini, granulated sugar, brown sugar, and vanilla extract to the bowl.
- Stir everything together until just combined. Do not overmix.
- If using, fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and sweetness.
- Squeeze out excess moisture from the grated zucchini before adding it to the batter.
- This bread freezes well. Wrap cooled slices or the whole loaf tightly in plastic wrap and then foil.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://www.purecookingjoy.com/zucchini-banana-bread/