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Banana Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 79 reviews
  • Author: Villerius
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Yield: 2 (8x4-inch) loaves (about 20 servings)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Banana Zucchini Bread is a moist and flavorful quick bread combining ripe bananas and fresh grated zucchini with warm cinnamon and a hint of vanilla. Perfect as a breakfast treat or snack, it includes optional dried cranberries and walnuts for added texture and taste. Baked to golden perfection, these loaves are wonderfully tender with balanced sweetness and subtle spice.

Ingredients

Units Scale

Main 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

Optional Ingredients

  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (165°C). Grease and flour two 8×4-inch bread loaf pans to prevent sticking and ensure easy removal of the bread after baking.
  2. Mix Wet Ingredients: In a large bowl, beat 3 large eggs with an electric mixer until the mixture is light yellow and frothy. This adds airiness to the bread.
  3. Add Sugars, Zucchini, Oil, Bananas, and Vanilla: To the beaten eggs, add 1 cup white sugar, 1 cup grated zucchini, ¾ cup vegetable oil, 2 mashed ripe bananas, ⅔ cup packed brown sugar, and 2 teaspoons vanilla extract. Beat until all ingredients are well combined and smooth.
  4. Incorporate Dry Ingredients: Stir in 3 ½ cups all-purpose flour, 1 tablespoon ground cinnamon, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Mix gently just until combined; avoid overmixing to keep the bread tender.
  5. Add Optional Mix-ins: If desired, fold in ½ cup dried cranberries and ½ cup chopped walnuts to add texture and bursts of flavor throughout the bread.
  6. Divide Batter and Bake: Evenly divide the batter between the prepared loaf pans. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
  7. Cool and Serve: Allow the loaves to cool in their pans on a wire rack before removing. Cooling helps the bread to set and makes slicing easier. Serve once cooled or at room temperature.

Notes

  • You can substitute the dried cranberries and walnuts with other dried fruits or nuts according to preference.
  • Ensure the zucchini is grated finely and moisture is not excessively squeezed out to retain bread moisture.
  • Do not overmix the batter once the flour is added to prevent a tough bread texture.
  • The bread keeps well stored in an airtight container at room temperature for up to 3 days, or can be frozen for longer storage.
  • Using ripe bananas ensures maximum sweetness and moisture in the bread.

Nutrition

  • Serving Size: 1 slice (approximate, assuming 20 servings per recipe)
  • Calories: 180
  • Sugar: 14g
  • Sodium: 160mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://evelynseats.com/banana-zucchini-bread-recipe/