Description
Enjoy the delightful combination of flavors in this Banana Zucchini Bread. Moist, sweet, and packed with fresh zucchini and bananas, it’s perfect for breakfast or a snack.
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 your oven to 350ºF and grease a 4×8 loaf pan. Set it aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a medium bowl, add the grated zucchini and squeeze out the excess water until it's as dry as possible.
- Mix the mashed bananas and eggs into the zucchini until well combined.
- Stir in the brown sugar, vanilla, and vegetable oil, mixing until evenly distributed.
- Carefully fold the flour mixture into the zucchini mixture until a thick batter forms.
- Pour the batter into the prepared loaf pan and bake for 45 minutes, or until the top is browned and a toothpick comes out clean.
- Allow the bread to cool in the pan for 15 minutes before transferring it to a cooling rack. Slice and serve.
Notes
For best results, use very ripe bananas for added sweetness.
Feel free to add nuts or chocolate chips for extra flavor and texture.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg