Description
This Zucchini Banana Bread is a moist and flavorful quick bread that combines the natural sweetness of ripe bananas with the subtle moisture of shredded zucchini. Perfectly spiced with cinnamon and lightly sweetened with brown sugar, this wholesome loaf makes a delicious breakfast treat, snack, or coffee companion.
Ingredients
Dry Ingredients
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 2 ripe bananas, mashed
- 1 cup (130g) grated zucchini
- ½ cup (100g) brown sugar
- 2 large eggs
- ⅓ cup (80ml) vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking your bread evenly.
- Prepare the Pan: Grease and line a 9×5-inch loaf pan with parchment paper or lightly oil it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until combined and aerated.
- Combine Wet Ingredients: In another bowl, mash the ripe bananas thoroughly, then add the grated zucchini, brown sugar, eggs, vegetable oil, and vanilla extract. Mix well until smooth and uniform.
- Combine Wet and Dry: Gradually add the dry mixture into the wet bowl, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Transfer Batter: Pour the batter into your prepared loaf pan, spreading it out evenly.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Serve: Slice your zucchini banana bread and enjoy it as a wholesome snack or breakfast treat.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- Add chopped walnuts or chocolate chips to the batter for extra flavor and texture.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
