Description
Discover the perfect blend of flavors with our PC-banana zucchini bread recipe. Learn how to create this moist, delicious treat that will delight your taste buds!
Ingredients
Scale
- 3 large eggs
- 1 cup (240 ml) white sugar
- 1 cup (240 ml) grated zucchini
- 3/4 cup (180 ml) vegetable oil
- 2 bananas, mashed
- 2/3 cup (160 ml) packed brown sugar
- 2 teaspoon (10 ml) vanilla extract
- 3 1/2 cups (840 ml) all-purpose flour
- 1 tablespoon (15 ml) ground cinnamon
- 1 1/2 teaspoons (8 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) salt
- 1/2 cup (120 ml) dried cranberries
- 1/2 cup (120 ml) chopped walnuts
Instructions
- Set the oven to 325°F (165°C) and prepare two 8×4-inch loaf pans by greasing and dusting them with flour.
- In a large bowl, use an electric mixer to whip the eggs until they become pale and frothy.
- Incorporate the white sugar, grated zucchini, vegetable oil, mashed bananas, packed brown sugar, and vanilla extract, making sure everything is mixed thoroughly.
- Blend in the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt, stirring until just combined.
- Gently fold in the dried cranberries and chopped walnuts.
- Evenly distribute the mixture into the prepared loaf pans.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pans on a wire rack before taking them out to serve.
Notes
- Finely grate the zucchini to integrate smoothly and enhance moisture without changing texturenOpt for overripe bananas for a natural sweetness and creamy mashnLet the loaves cool completely in the pans on a wire rack to retain their shape
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 272 kcal
- Fat: 11 g
- Protein: 4 g
Keywords: zucchini banana bread, moist zucchini bread, banana nut bread, cranberry walnut bread, zucchini bread recipe, banana bread with cranberries
