why make this recipe

Banana Zucchini Bread is a delightful way to use up ripe bananas and fresh zucchini. This recipe is not only easy to make, but it also combines the sweetness of bananas with the light green goodness of zucchini. The result is a moist and flavorful bread that is perfect for breakfast, snacks, or even dessert. Plus, it includes healthy ingredients like nuts and dried cranberries, making it a tasty option that you can feel good about.

how to make Banana Zucchini Bread

Ingredients

3 large eggs
1 cup white sugar
1 cup grated zucchini
3/4 cup vegetable oil
2 ripe bananas, mashed
2/3 cup packed brown sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts

Directions

Preheat the oven to 350°F (175°C). Grease and flour two loaf pans.
In a large bowl, beat the eggs and mix in the white sugar, brown sugar, and vegetable oil.
Stir in the mashed bananas and grated zucchini.
In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Fold in the dried cranberries and chopped walnuts.
Divide the batter evenly between the two prepared loaf pans.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

how to serve Banana Zucchini Bread

Banana Zucchini Bread is delicious warm or at room temperature. You can serve it plain, or spread a bit of butter or cream cheese on top for added flavor. It makes for a great breakfast item, a nice treat with your afternoon coffee, or even a sweet addition to a brunch spread.

how to store Banana Zucchini Bread

To store Banana Zucchini Bread, let it cool completely first. Then, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for a couple of days. For longer storage, consider freezing the bread. Wrap it well and place it in a freezer bag. It can be frozen for up to three months.

tips to make Banana Zucchini Bread

Make sure your bananas are very ripe for the best flavor.
Grate the zucchini using the finer side of a box grater for a smoother texture.
You can adjust the amount of sugar according to your taste; if you like it sweeter, add a bit more.
Avoid overmixing the batter to keep the bread moist and light.
Feel free to add other mix-ins like chocolate chips or different nuts, depending on your preference.

variation

You can switch out the dried cranberries for raisins or even add in some shredded coconut for a tropical twist. Substitute half of the all-purpose flour with whole wheat flour for a heartier bread.

FAQs

Can I use frozen zucchini in this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw and drain it well to remove excess moisture.

How do I know when the bread is done baking?
Insert a toothpick into the center of the bread; if it comes out clean or with a few crumbs, the bread is done.

Can I make this recipe into muffins instead of bread?
Absolutely! You can pour the batter into a muffin tin and adjust the baking time to about 20-25 minutes. Keep an eye on them to prevent overbaking.