Description
This Banana Zucchini Bread is a delightful treat with its moist texture and rich flavor. Made with ripe bananas and fresh zucchini, it’s a simple, satisfying recipe perfect for any occasion, whether as a snack or a healthy dessert.
Ingredients
Scale
- 1½ cups flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1½ cups zucchini grated
- 2 bananas ripe and mashed
- 2 eggs
- ½ cups brown sugar
- 2 teaspoons vanilla
- ½ cup vegetable oil
Instructions
- Preheat the oven to 350ºF and grease a 4×8 loaf pan. Set it aside.
- In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg, whisking until blended. Set aside.
- In a medium bowl, grate the zucchini and squeeze it to remove excess water. It should be as dry as possible.
- Mix the mashed bananas and eggs into the zucchini until well incorporated.
- Stir in the brown sugar, vanilla, and vegetable oil until fully mixed.
- Fold the flour mixture into the zucchini mixture until just combined, ensuring the batter is thick.
- Pour the batter into the prepared loaf pan and bake for 45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for about 15 minutes before transferring it to a cooling rack. Slice and serve!
Notes
Ensure the zucchini is grated finely and well-drained to avoid excess moisture in the bread.
For added flavor, consider adding chopped nuts or chocolate chips to the batter before baking.
Store any leftovers tightly wrapped in foil at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg