Description
This moist and flavorful Banana Zucchini Bread combines ripe bananas and finely shredded zucchini for a deliciously tender loaf. With warm cinnamon and a perfect balance of sweetness, this easy-to-make bread is great for breakfast, snacks, or dessert.
Ingredients
Units
Scale
Main Ingredients
- 2 cups finely shredded zucchini, from 1 1/2 medium zucchini
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) canola oil
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with non-stick spray to prepare it for the batter.
- Prepare Zucchini: Rinse zucchini, trim off the ends, and finely shred using a fine grater. Wrap the shredded zucchini in a clean towel and squeeze out any excess water to prevent the bread from becoming soggy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt until evenly combined.
- Mash Bananas and Combine Wet Ingredients: In a large bowl, mash the ripe bananas with a fork. Add granulated sugar, eggs, canola oil, and vanilla extract, stirring well until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet banana mixture. Stir gently until just combined to avoid overmixing and ensure a tender crumb.
- Add Zucchini: Fold in the squeezed shredded zucchini until evenly incorporated into the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 70-80 minutes, checking at 70 minutes with a toothpick. The toothpick should come out with crumbs but no wet batter. If the top is browning too quickly, cover loosely with aluminum foil for the last 10-15 minutes.
- Cool and Serve: Let the bread cool slightly in the pan before slicing and serving to allow it to set and retain its shape.
Notes
- Make sure to squeeze out all excess water from the shredded zucchini to avoid a soggy loaf.
- Check for doneness starting at 70 minutes as ovens vary; a toothpick inserted should come out with moist crumbs but no batter.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a more flavorful twist, consider adding chopped nuts or chocolate chips.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Nutrition
- Serving Size: 1 slice
- Calories: 341 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 19 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg
