Zucchini Banana Bread (Printable)
Moist loaf blending mashed bananas and grated zucchini with cinnamon; add nuts or chocolate chips for texture.
# What You'll Need:
→ Produce
01 - 1 cup grated zucchini, excess moisture squeezed out
02 - 2 medium ripe bananas, mashed
→ Wet Ingredients
03 - 1/2 cup vegetable oil or melted butter
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/2 teaspoon salt
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1 teaspoon ground cinnamon
→ Optional Mix-Ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/2 cup chocolate chips
# Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, tapping out any excess flour.
02 - In a large bowl, whisk together the vegetable oil (or melted butter), eggs, and vanilla extract until smooth. Fold in the mashed bananas and grated zucchini, mixing until evenly distributed.
03 - In a separate bowl, whisk together the all-purpose flour, granulated sugar, salt, baking soda, baking powder, and ground cinnamon until well combined.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
05 - Gently fold in chopped walnuts, pecans, or chocolate chips if desired, distributing them evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
07 - Bake on the center rack for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top browns too quickly, tent loosely with aluminum foil during the last 15 minutes.
08 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into even portions.
# Expert Tips:
01 -
- The zucchini disappears completely so even picky eaters will never suspect a vegetable is hiding inside.
- It stays ridiculously moist for days thanks to the double dose of banana and zucchini working together.
02 -
- If you do not squeeze the zucchini dry your bread will glisten with moisture and never set properly in the center.
- Opening the oven door before the 40 minute mark causes the loaf to collapse so resist the urge to peek.
03 -
- Grate the zucchini on the large holes of a box grater and wrap it in a dish towel twisting firmly to wring out liquid until the shreds look almost dry.
- Use bananas that are so ripe they are practically liquefying because that is when their natural sweetness peaks and flavor is deepest.