Print
Description
Enjoy this moist and flavorful banana zucchini bread, a wholesome quick bread perfect for breakfast or snacks. It’s easy to make and a great way to use ripe bananas and garden zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup granulated sugar
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the mashed bananas, vegetable oil, eggs, and vanilla extract. Mix well.
- Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the shredded zucchini and sugar. If using, add chocolate chips or nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure zucchini is well-drained to prevent a soggy bread.
- For a healthier option, reduce sugar or use a sugar substitute.
- This bread freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg