Banana Zucchini Bread

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This Banana Zucchini Bread is the perfect way to use up some of those extras hanging around your kitchen. It's moist, soft, and full of warm spices and flavor. The bananas keep the bread sweet, and the zucchini adds extra moisture. Together they make a sweet bread that is tender, and extra delicious!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Banana Bread, quick bread, sweet bread, zucchini banana bread, Zucchini Bread

Servings:

Calories: 218kcal

Equipment

Hand Whisk

Ingredients

2 cups all purpose flour (spooned and leveled)
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil (can substitute melted coconut oil, or butter)
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup mashed banana
2 large eggs
1 tsp vanilla extract
1 cup shredded zucchini

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5inch bread pan with nonstick spray.
Add the flour, cinnamon, baking powder, baking soda, and salt to a medium sized bowl and whisk them together. Set it aside. 2 cups all purpose flour, 2 tsp ground cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
In a medium sized bowl add the oil, and the sugars and whisk them together. 1/2 cup vegetable oil, 1/2 cup brown sugar, 1/2 cup granulated sugar
Add in the banana, eggs, and vanilla extract and whisk them into the sugar until just combined. 1 cup mashed banana, 2 large eggs, 1 tsp vanilla extract
Add the dry ingredients to the wet ingredients, and stir them together slowly, until just combined.
Add the zucchini and fold it into the bread. 1 cup shredded zucchini
Pour the batter into the prepared bread pan.
Bake the bread for 50-65 minutes, or until a toothpick inserted in the middle comes out mostly clean (a few crumbs are okay, but no runny batter).
Remove the banana zucchini bread from the oven and let it cool in pan for 10 minutes. Then remove it from the pan to cool on a wire cooling rack completely.

Notes

Aluminum Foil: If the top or sides of your bread are getting too dark before the middle is done, you can loosely tent the bread with foil for the last 15 minutes or so.

Make Muffins: Instead of a loaf of bread, divide the batter into a muffin tin, filling each spot about 3/4 full, and bake for 18 to 22 minutes.

Add Mix Ins: Add in up to 1 cup of chopped walnuts, pecans, or chocolate chips to give the bread extra texture and flavor.

Zucchini Size: If your zucchini is extra large (been in the garden too long) bigger than 2 pounds, cut the zucchini in half and scoop out the seeds.

Nutrition