Description

This Banana Zucchini Bread offers a delightful blend of flavors, combining ripe bananas and fresh zucchini into a moist, enjoyable loaf. With easy preparation and simple ingredients, it’s perfect for breakfast or a comforting snack. You won’t be able to resist its delectable taste!

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

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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.
In another bowl, squeeze the grated zucchini to remove excess water. This will keep your bread from being too wet.
Mix the banana and eggs with the drained zucchini until well combined.
Add brown sugar, vanilla, and vegetable oil to the zucchini mixture and blend until evenly mixed.
Gradually add the flour mixture to the zucchini mixture, stirring until the batter is thick and well combined.
Pour the thick batter into the prepared loaf pan and bake for 45 minutes until golden brown. A toothpick should come out clean from the center.
Allow the bread to cool in the pan for 15 minutes, then transfer it to a cooling rack. Slice and serve.

Notes

Make sure to squeeze out excess moisture from the zucchini for a better texture.
You can add nuts or chocolate chips for an extra flavor boost.
Store leftover bread in an airtight container for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 10g
Sodium: 200mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg