Description
This Banana Zucchini Bread is a moist, flavorful quick bread combining ripe bananas and grated zucchini with warm cinnamon and optional cranberries and walnuts. Perfect as a snack or breakfast treat, this easy-to-make recipe yields two delicious loaves with a tender crumb and lightly spiced sweetness.
Ingredients
Units
Scale
Wet Ingredients
- 3 large eggs
- 1 cup white sugar
- 1 cup grated zucchini
- 3/4 cup vegetable oil
- 2 ripe bananas, mashed
- 2/3 cup packed brown sugar
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Optional Ingredients
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans to prevent sticking and ensure easy removal of the breads after baking.
- Beat Eggs and Combine Wet Ingredients: In a large bowl, beat the eggs with an electric mixer until light yellow and frothy. Add white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract. Beat the mixture until all ingredients are well combined and smooth.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Mix until just combined without overmixing to keep the bread tender.
- Fold in Optional Ingredients: Gently fold in dried cranberries and chopped walnuts if using. This adds texture and bursts of flavor to the bread.
- Divide Batter and Bake: Evenly divide the batter between the two prepared loaf pans. Place pans in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Remove the loaves from the oven and let them cool in the pans on a wire rack. Once cooled, carefully remove the bread from the pans, slice, and serve.
Notes
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- Grate the zucchini finely and gently squeeze out excess moisture to prevent a soggy bread.
- For a nuttier flavor, toast the walnuts before adding them to the batter.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for up to 3 months.
- Adjust sweetness by reducing sugars if preferred.
Nutrition
- Serving Size: 1 slice (approx. 1/20th of 2 loaves)
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
