Description

This Banana Zucchini Bread combines sweet, ripe bananas and fresh zucchini into a moist, flavorful loaf. It’s perfect for breakfast or an afternoon snack, offering comfort and simplicity in every slice!

Ingredients

Scale

1½ cups flour
1½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
1½ cups zucchini grated
2 bananas ripe and mashed
2 eggs
½ cups brown sugar
2 teaspoons vanilla
½ cup vegetable oil

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Instructions

Preheat your oven to 350ºF and grease a 4×8 loaf pan. Set the pan aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
Place grated zucchini in a medium-sized bowl. Squeeze to remove excess water for a drier consistency.
Mix banana and eggs with the zucchini until well combined.
Add brown sugar, vanilla, and oil to the mixture and blend well.
Fold the flour mixture into the zucchini mixture until everything is fully incorporated and the batter is thick.
Pour the batter into the greased pan and bake for 45 minutes. The top should be golden brown, and a toothpick should come out clean when inserted into the center.
Allow to cool in the pan for about 15 minutes, then turn it out onto a cooling rack. Slice and enjoy!

Notes

Ensure to squeeze out as much water as possible from the zucchini for the best texture.
This bread can be stored in an airtight container for several days at room temperature.
Feel free to add nuts or chocolate chips for extra flavor!

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 200mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg