Go Back

Banana Zucchini Bread

A moist and flavorful bread combining ripe bananas with fresh zucchini, perfect for breakfast, snacks, or dessert.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 16 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour two loaf pans.
  2. In a large bowl, beat the eggs and mix in the white sugar, brown sugar, and vegetable oil.
  3. Stir in the mashed bananas and grated zucchini.
  4. In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
  6. Fold in the dried cranberries and chopped walnuts.
  7. Divide the batter evenly between the two prepared loaf pans.
Baking
  1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the loaves to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Notes

Serve warm or at room temperature. You can spread butter or cream cheese on top for added flavor. Store in an airtight container at room temperature for a couple of days, or freeze for longer storage.