Looking for a tasty way to enjoy both bananas and zucchini in one delicious bite? This Zucchini Banana Bread recipe is the perfect solution! It’s a delightful twist on traditional banana bread, adding grated zucchini to create an ultra-moist texture while sneaking in some extra veggies. Not only is this Zucchini Banana Bread recipe incredibly easy to make, but it’s also a great way to use up overripe bananas and abundant summer zucchini. Whether you’re a seasoned baker or a novice in the kitchen, this Zucchini Banana Bread recipe will soon become your go-to treat for breakfast, brunch, or an anytime snack.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon baking soda
- Half teaspoon salt
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg (optional)
- 1 cup vegetable oil (or coconut oil melted to provide a better option)
- 1 cup of brown sugar
- 1/4 cup of sugar granulated
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup walnuts, or choc chips (optional)
Execution
How to Make the Best Zucchini Banana Bread Recipe
The oven should be heated to 350 degrees Fahrenheit (175degC) and then grease an 8×9-inch loaf pan, or cover it with parchment to make it easy to remove.
Preparing all the dry components: in a large bowl combine the baking soda, flour baking powder, salt cinnamon and the nutmeg. Set aside.
Mix all the wet ingredients In the large mixing bowl mix the brown sugar, oil as well as granulated sugar until they are smooth. Incorporate the eggs as well as vanilla extract, and stir thoroughly. Mix in the bananas mashed until thoroughly combined.
Incorporate the zucchini: Mix the grated and squeezed zucchini in the moist ingredients.
Mix dry and wet components: Gradually stir the dry ingredients into wet ingredients stirring until it is all it is all mixed. Take care not to overmix. If you wish, mix in chocolate chips or walnuts to enhance the flavour and texture.
Make the loaf: Put the dough in the pan you’ve prepared and then spread it out evenly. Bake for between 50 and 60 minutes up to the point that a toothpick poked inside the loaf is completely clean. If the surface gets too brown be sure to cover it loosely with aluminum foil in the final 10-15 minutes baking.
Cool, then serve. The bread should rest in the pan to cool for about 10 minutes prior to transferring the bread onto a wire rack and allowing it to completely cool. Cut and serve!
Tips
About: Zucchini Banana Bread Recipe
- Remove the zucchini It is important to remove any excess moisture that has accumulated from the grated zucchini prior to adding it into the batter. A lot of water could cause the bread to become too moist and hard to handle.
- The ripe banana is essential: Use bananas that are ripe with brown spots appearing on the skin. They are a natural source of sweetness, and a stronger banana taste.
- Add-ins If you want to indulge add a few handfuls of nuts, chocolate chips as well as dried cranberries, to give the bread a richer texture and a distinct flavor.
- Alternatives to be healthier: If you’re looking for ways to make this loaf healthier, you can substitute vegetable oil with coconut oil or the half-whole wheat flour in place of all-purpose.
- The bread can be frozen: Zucchini Banana Bread is a great freezer! When it’s cooled it is wrapped in aluminum foil. Freeze for up to three months. Just let it thaw in temperatures at room temperature once it’s time to eat.
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