Banana Zucchini Bread
A moist and delightful bread combining the sweetness of ripe bananas and the freshness of zucchini, making it a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour For the base of the bread
- 1 teaspoon baking powder Helps the bread rise
- 1/2 teaspoon baking soda Adds leavening
- 2 teaspoons ground cinnamon For flavor
- 1/2 teaspoon kosher salt Enhances flavor
Wet Ingredients
- 2 cups finely shredded zucchini Make sure to remove excess moisture
- 2 ripe bananas, mashed Use very ripe for sweetness
- 1 cup granulated sugar Sweetens the bread
- 2 large eggs, room temperature Binding agent
- 1 cup canola oil Adds moisture
- 2 teaspoons vanilla extract Enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with non-stick spray.
- Shred the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt.
Mixing
- In a large mixing bowl, mash the ripe bananas, then add granulated sugar, room temperature eggs, canola oil, and vanilla extract. Mix until smooth.
- Gently stir in the dry ingredients into the banana mixture until just combined.
- Fold in the shredded zucchini until evenly distributed.
Baking
- Pour the mixture into the prepared loaf pan and smooth the top.
- Bake for 70 to 80 minutes, checking for doneness with a toothpick.
- Once baked, cool in the pan for a few minutes before transferring to a wire rack.
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Notes
Enjoy the banana zucchini bread plain or with toppings like cream cheese or butter. It pairs well with coffee or tea. Store at room temperature or freeze for longer shelf life.