Description
Comforting and moist banana zucchini bread with a warm cinnamon aroma, perfect for using overripe bananas and adding extra vegetables to your diet.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup grated zucchini
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan (or line it with parchment). Grate the zucchini and gently squeeze out excess moisture. Mash the bananas until mostly smooth.
- In a large bowl, stir together the mashed bananas, grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until combined. In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing just until the flour disappears.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice once mostly cooled.
Notes
Serve warm with butter or cream cheese. Store wrapped in plastic wrap or an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 372
- Sugar: 28g
- Sodium: 260mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg