Description
Discover how to make delicious banana zucchini bread with this easy recipe. Learn the secrets to a moist and flavorful loaf that everyone will love!
Ingredients
- – 2 cups (480 ml) finely shredded zucchini, from 1½ medium zucchini
- – 2 cups (250 g) all-purpose flour
- – 1/2 teaspoon (3 ml) baking soda
- – 1 teaspoon (5 ml) baking powder
- – 2 teaspoons (10 ml) ground cinnamon
- – 1/2 teaspoon (3 ml) kosher salt
- – 2 ripe bananas, mashed (about 1 cup (240 ml))
- – 1 cup (200 g) granulated sugar
- – 2 large eggs, room temperature
- – 1 cup (240 ml) vegetable oil
- – 2 teaspoons (10 ml) vanilla extract
Instructions
- Set your oven to 350°F and coat a 9×5-inch loaf pan with non-stick spray.
- Wash the zucchini and remove the ends. Finely grate the zucchini, then wrap it in a clean towel and squeeze out any extra moisture. Put it aside.
- In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt with a whisk.
- In a large bowl, mash the bananas using a fork. Add sugar, eggs, oil, and vanilla, and stir until everything is well mixed.
- Gradually add the dry ingredients to the banana mixture, stirring until just blended.
- Fold the shredded zucchini into the batter until it is evenly distributed.
- Transfer the mixture into the prepared loaf pan.
- Bake for 70-80 minutes, checking for doneness at the 70-minute mark by inserting a toothpick; it should come out with crumbs, not wet batter. If the bread is browning too much, cover it with foil for the last 10-15 minutes.
- Allow the bread to cool a bit before slicing and serving.
Notes
- Squeeze excess moisture from shredded zucchini to prevent a soggy loaf.
- Ensure fully ripe bananas for maximum sweetness and flavor.
- Use room temperature eggs for better batter incorporation.
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Unknown
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 3g
Keywords: zucchini bread, banana bread, moist loaf, baking recipe, homemade bread
