Description
This Banana Zucchini Bread is a delightful blend of ripe bananas and moist zucchini, creating a flavorful loaf perfect for breakfast or a snack. Quick and easy to prepare, it’s the perfect treat for any occasion!
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.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.
- Squeeze the grated zucchini with your hands to remove excess water and place in a medium-sized bowl.
- Add the mashed banana and eggs to the zucchini and mix well.
- Incorporate the brown sugar, vanilla, and oil into the zucchini mixture until fully combined.
- Blend the flour mixture into the zucchini mixture until the batter is thick and well combined.
- Pour the thick batter into the prepared loaf pan and bake for 45 minutes.
- Once baked, let the bread cool in the pan for 15 minutes before transferring it to a cooling rack. Slice and serve!
Notes
Make sure to remove excess moisture from the zucchini to prevent a soggy loaf.
Store any leftovers in an airtight container at room temperature for up to 3 days.
You can add nuts or chocolate chips for an extra touch of flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg