Banana Zucchini Bread
A moist and flavorful bread combining ripe bananas and fresh zucchini, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 3 large eggs
- 1 cup white sugar
- 3/4 cup vegetable oil
- 2 ripe bananas, mashed Make sure your bananas are very ripe for the best flavor.
- 2/3 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 cup grated zucchini Grate using the finer side of a box grater for a smoother texture.
Dry Ingredients
- 3 1/2 cups all-purpose flour You can substitute half with whole wheat flour for a heartier bread.
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-ins
- 1/2 cup dried cranberries Feel free to substitute with raisins or add shredded coconut.
- 1/2 cup chopped walnuts You can add other nuts or chocolate chips if preferred.
Instructions
Preparation
- 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.
Baking
- 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.
Notes
Banana Zucchini Bread is delicious warm or at room temperature. Serve it plain, or spread butter or cream cheese on top for added flavor. To store, let it cool completely, then wrap tightly in plastic or place in an airtight container. It can be kept at room temperature for a couple of days and frozen for up to three months.