Zucchini Banana Bread

Zucchini bread meets banana bread in this deliciously moist, flavorful combo. Packed with ripe bananas, freshly grated zucchini, and so much amazing flavor... it truly is a match made in heaven!

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Prep Time: 15

Cook Time: 1 7

Servings:

Calories: 255kcal

Author: Cathy Trochelman

Equipment

1 9x5 inch loaf pan

Ingredients

2 cups zucchini grated, about 1 medium zucchini
1 cup banana mashed, about 2 large bananas
2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg optional
1/2 cup canola oil
1/2 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs room temperature
2 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Spray a 9x5 inch loaf pan with nonstick spray.
In a medium mixing bowl, combine the flour, cinnamon baking powder, baking soda, salt, and nutmeg (optional). Mix well.
In a separate large mixing bowl, combine the mashed banana, oil, sugars, eggs, and vanilla extract. Stir in the grated zucchini.
Add the flour mixture to the banana zucchini mixture. Stir just until combined.
Pour into prepared loaf pan. Bake at 350°F for 70-75 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 10-15 minutes before removing from pan. Enjoy immediately or transfer to wire rack to cool completely.

Notes

Recipe Variations

Use any type of flour in place of all purpose flour
Substitute granulated sugar for the brown sugar
Add additional spices, such as nutmeg, ginger or cardamom
Add chocolate chips
Add chopped walnuts or pecans
Add a streusel topping
Drizzle it with powdered sugar icing (add cinnamon for extra flavor!)

Storage Tips

Store bread, wrapped in foil, at room temperature for up to one week. For longer storage, transfer to the refrigerator for up to 2 weeks. This bread also freezes well for up to 3 months.

Nutrition