Description
This delicious Banana Zucchini Bread combines ripe bananas and fresh zucchini for a moist, flavorful loaf that’s perfect for breakfast or a snack. Enhanced with warm cinnamon and nutmeg, this quick bread is easy to make and packed with wholesome ingredients.
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 zucchini, grated and squeezed dry
- 2 ripe bananas, mashed
- 2 eggs
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
Instructions
- Preheat and prepare loaf pan: Preheat your oven to 350ºF (175ºC). Grease a 4×8-inch loaf pan thoroughly and set it aside.
- Mix dry ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and ground nutmeg until well combined. Set this mixture aside.
- Prepare zucchini: Grate 1½ cups of zucchini and place it in a medium bowl. Use your hands to squeeze out as much moisture as possible to ensure the bread isn’t soggy.
- Combine wet ingredients: Add the mashed ripe bananas and eggs to the zucchini and mix thoroughly until evenly incorporated.
- Add sugar, vanilla, and oil: Stir in the brown sugar, vanilla extract, and vegetable oil into the zucchini mixture until well combined.
- Combine wet and dry mixtures: Gradually add the dry flour mixture to the wet zucchini mixture. Use a spatula or spoon to gently blend everything until a thick, uniform batter forms.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the loaf to cool in the pan for 15 minutes. Then, remove from the pan and let it cool completely on a wire rack before slicing and serving.
Notes
- Squeezing the zucchini dry is key to preventing a soggy bread.
- Use ripe bananas for the best natural sweetness and moisture.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- You can freeze slices for longer storage and thaw them as needed.
- Adding chopped nuts or chocolate chips can add extra texture and flavor.
