Description
Banana Zucchini Bread is an easy and delightful treat featuring ripe bananas and fresh zucchini. This moist bread is perfect for breakfast or a comforting snack, blending flavors and spices for a wonderful homemade experience.
Ingredients
Scale
- 1½ cups flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1½ cups zucchini grated
- 2 bananas ripe and mashed
- 2 eggs
- ½ cups brown sugar
- 2 teaspoons vanilla
- ½ cup vegetable oil
Instructions
- Preheat your oven to 350ºF and grease a 4×8 loaf pan. Set the pan aside.
- Combine flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a mixing bowl. Whisk together and set aside.
- In a medium bowl, place the grated zucchini and squeeze out excess water.
- Mix the squeezed zucchini with the mashed bananas and eggs until well combined.
- Stir in the brown sugar, vanilla, and vegetable oil until the mixture is smooth.
- Gradually add the flour mixture to the zucchini mixture, blending until a thick batter forms.
- Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 15 minutes before transferring it to a cooling rack. Slice and serve.
Notes
Ensure the zucchini is thoroughly drained to avoid excess moisture in the bread.
Store any leftovers in an airtight container for up to three days at room temperature.
This bread can be frozen for up to two months; just slice and wrap well.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg