Description
This moist and flavorful Banana Zucchini Bread combines the natural sweetness of ripe bananas with freshly shredded zucchini, enhanced by warm cinnamon and a hint of vanilla. Perfect for a wholesome snack or breakfast, this bread is easy to make and baked to golden perfection with a tender crumb.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
Wet Ingredients
- 2 cups finely shredded zucchini (from 1 1/2 medium zucchini)
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) canola oil
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with non-stick spray to ensure easy removal of the bread after baking.
- Prepare Zucchini: Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini finely. Place the shredded zucchini in a clean towel, then gently squeeze out any excess water. Set aside the drained zucchini to maintain the bread’s ideal texture.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas using a fork until smooth. Add granulated sugar, eggs, canola oil, and vanilla extract; stir until all ingredients are fully combined, creating a smooth batter.
- Add Dry Ingredients: Gradually stir the flour mixture into the wet ingredients until just combined. Be careful not to overmix to keep the bread tender.
- Incorporate Zucchini: Fold in the shredded zucchini gently until evenly distributed throughout the batter.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan, spreading it out evenly.
- Bake the Bread: Bake in the preheated oven for 70 to 80 minutes. Begin checking at 70 minutes by inserting a toothpick into the center—if it comes out with crumbs but no wet batter, the bread is done. If the crust darkens too much before fully baking, tent the loaf with aluminum foil for the last 10-15 minutes to prevent burning.
- Cool and Serve: Allow the bread to cool slightly in the pan before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Shredding and draining the zucchini prevents excess moisture from making the bread soggy.
- Use ripe bananas for natural sweetness and optimal moisture.
- Do not overmix the batter to avoid dense bread.
- If you prefer a sweeter bread, add an extra ¼ cup of sugar.
- Leftover bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice (about 1/12 of the loaf)
- Calories: 280
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 37 mg
