Description
This moist and flavorful Banana Zucchini Bread combines ripe bananas and fresh zucchini to create a deliciously tender loaf. Enhanced with warming cinnamon and nutmeg, this quick bread is perfect for breakfast, snack, or dessert.
Ingredients
Scale
Dry Ingredients
- 1½ cups flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 1½ cups grated zucchini (squeezed dry)
- 2 ripe bananas, mashed
- 2 eggs
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (175ºC) and grease a 4×8 inch loaf pan thoroughly. Set aside the prepared pan for later use.
- Mix dry ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and ground nutmeg until fully combined. Set the bowl aside.
- Prepare zucchini: Place the grated zucchini in a medium bowl and use your hands to squeeze out as much moisture as possible. Discard the extracted water to ensure the bread isn’t soggy.
- Combine wet ingredients: To the squeezed zucchini, add the mashed bananas and eggs. Mix these ingredients thoroughly until well incorporated.
- Add sugar, vanilla, and oil: Stir in the brown sugar, vanilla extract, and vegetable oil into the zucchini mixture. Mix until ingredients are evenly blended.
- Combine wet and dry ingredients: Gradually add the flour mixture into the wet zucchini and banana bowl. Fold gently until the batter is thick and uniform in texture, taking care not to overmix.
- Bake the bread: Pour the thick batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 minutes, or until the top is browned and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then invert the loaf onto a cooling rack and allow it to cool completely before slicing and serving.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy bread.
- Ripe bananas will provide natural sweetness and moisture.
- If you prefer, you can add nuts or chocolate chips for extra texture and flavor.
- This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Leftover slices can be toasted for a delicious snack.
