Description
This moist and flavorful Banana Zucchini Bread combines the natural sweetness of ripe bananas with the subtle crunch and moisture of shredded zucchini. Perfectly spiced with cinnamon and baked to a golden-brown finish, this quick bread is a wholesome treat ideal for breakfast, snacks, or dessert.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
Wet Ingredients
- 2 cups finely shredded zucchini (from about 1 1/2 medium zucchini)
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) canola oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan thoroughly with non-stick spray to prevent sticking.
- Prepare the zucchini: Rinse and trim the ends of the zucchini. Using a fine grater, shred the zucchini finely. Place the shredded zucchini in a clean towel and squeeze firmly to remove excess water. Set aside the drained zucchini.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, and kosher salt until evenly combined.
- Mix wet ingredients: In a large bowl, mash the ripe bananas using a fork. Add the granulated sugar, eggs, canola oil, and vanilla extract, stirring continuously until the mixture is smooth and fully combined.
- Combine dry and wet: Gradually add the dry flour mixture into the wet banana mixture. Stir gently until just combined to avoid over-mixing.
- Add zucchini: Fold in the shredded zucchini, mixing just until incorporated evenly throughout the batter.
- Pour and bake: Pour the batter into the prepared loaf pan, smoothing the top lightly. Place it in the oven and bake for 70 to 80 minutes. Begin checking at 70 minutes by inserting a toothpick into the center; it should come out with crumbs but no wet batter. If the loaf browns too quickly, tent the bread loosely with aluminum foil for the last 10-15 minutes to prevent over-browning.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool more before slicing and serving.
Notes
- Squeezing the zucchini is essential to prevent the bread from becoming too moist or soggy.
- Use ripe bananas for maximum sweetness and moisture.
- If you prefer a healthier version, substitute canola oil with applesauce, but this may change texture slightly.
- Make sure not to overmix batter once flour is added; overmixing can lead to a denser bread.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of loaf)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
