Zucchini Banana Bread
A moist and flavorful loaf combining ripe bananas and zucchini, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 2 small to medium zucchini About 1 ½ cups after shredding and squeezing
- 1.75 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon kosher salt
- 2 ripe bananas, mashed About 1 cup
- 0.75 cup granulated sugar
- 1 large egg
- 0.5 cup butter, melted One stick
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and position your oven rack in the middle.
- Grease a 9×5-inch loaf pan with nonstick cooking spray.
- Trim the tops and bottoms off the zucchini, shred it to get about 1½ cups, and then squeeze out excess moisture using a kitchen towel.
Mixing
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and kosher salt.
- In a large bowl, mash the ripe bananas, then add the sugar, egg, melted butter, and vanilla extract. Mix until creamy.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the drained zucchini gently until just combined.
Baking
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
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Notes
For best results, use very ripe bananas and do not overmix the batter. Allow the bread to cool completely before slicing.