Banana Zucchini Bread Recipe

banana zucchini bread recipe

If you’re looking for a delicious and nutritious treat to enjoy for breakfast or as a snack, this banana zucchini bread recipe is a must-try! Packed with flavor, moisture, and a hint of sweetness, this bread is the perfect way to use up ripe bananas and zucchinis that may be sitting in your kitchen.

This recipe is a great way to sneak some extra veggies into your diet without sacrificing taste. The combination of ripe bananas and shredded zucchini creates a moist and tender bread that is sure to become a family favorite. Plus, it’s a simple and easy recipe that even beginner bakers can master.

Ingredients

– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 large ripe bananas, mashed
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup shredded zucchini
– 1/2 cup chopped walnuts (optional)

Instructions Step by Step

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, beat together the granulated sugar, brown sugar, mashed bananas, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the shredded zucchini and chopped walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Slice and serve the banana zucchini bread as is, or with a dollop of yogurt or a drizzle of honey.

Tips

Looking to switch things up? You can add chocolate chips, dried fruit, or even a swirl of peanut butter to this banana zucchini bread for a fun twist on the classic recipe. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. This bread also freezes well – simply wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months.

Give this banana zucchini bread recipe a try and enjoy a slice of homemade goodness that is sure to satisfy your cravings for something sweet and wholesome. Whether you enjoy it for breakfast, as a snack, or as a dessert, this bread is a versatile treat that is perfect for any occasion. So grab those ripe bananas and zucchinis, and get baking!