Description
Banana zucchini bread is a sweet and cozy cinnamon-spiced quick bread filled with shredded zucchini and ripe bananas. Perfect for breakfast or a snack.
Ingredients
Scale
- 1½–2 cups shredded zucchini
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg or ginger
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed bananas
- ½ cup neutral oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips optional
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.
- Place shredded zucchini on a towel and let it drain for 15 minutes.
- Squeeze excess moisture from the zucchini.
- Whisk flour, cinnamon, nutmeg or ginger, baking powder, baking soda, and salt.
- In another bowl mash bananas and whisk in oil, sugar, eggs, and vanilla.
- Mix dry ingredients into wet ingredients until just combined.
- Fold in zucchini and optional chocolate chips or nuts.
- Pour batter into prepared loaf pan.
- Bake for 45 to 65 minutes until a toothpick comes out with moist crumbs.
- Cool in the pan for 15 minutes before slicing.
Notes
- Store at room temperature for up to 3 days.
- Refrigerate for up to 2 additional days.
- Freeze for up to 3 months.
- Use ripe bananas for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28
- Sodium: 240
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
- Cholesterol: 55