Banana Zucchini Bread
User Reviews
4.5
Banana Zucchini Bread
Description
Banana Zucchini Bread blends ripe bananas and shredded zucchini into a spiced batter with cinnamon, baking powder, soda, and salt, enriched by vegetable oil and an egg. The inclusion of chopped walnuts provides a contrasting crunch amidst the tender bread. The batter is mixed just until combined to avoid a dense texture and baked in a loaf pan to develop a golden crust and moist center. This bread offers a gentle cinnamon flavor background, enhancing the natural sweetness of bananas and subtle moisture from zucchini.
The final bread is suitable for slicing and serving as a snack or breakfast item. The presence of walnuts gives it an added nuttiness that complements the sweet fruit base. Cinnamon and vanilla extract bring mild aromatic notes without overpowering the bread.
Cooling the loaf before slicing helps achieve clean slices and allows the interior to set. The use of parchment paper lined loaf pan as recommended makes removal easier and helps maintain the loaf’s shape. This bread stores well and can be enjoyed over several days.
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 medium banana peeled and mashed, ripe
- 1 egg
- 2 teaspoons vanilla extract
- 1 ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup zucchini shredded
- 1 cup walnuts chopped
Instructions
- Preheat your oven to 350 degrees F. Coat the inside of a loaf pan with non-stick cooking spray and set it aside. (I highly recommend lining the loaf pan with parchment paper after spraying and then spraying the paper too. It makes it REALLY easy to get the loaf out of the pan.)
- Beat the oil and sugar together in a large mixing bowl with a hand mixer. (Or you can use your stand mixer.) Add in the mashed banana, egg, and vanilla. Mix to combine.
- In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix on low speed until just combined.
- Fold the zucchini and walnuts into the batter using a rubber spatula or large spoon. Pour the batter into the prepared loaf pan.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool before removing from the pan and slicing.
Notes
- Line the loaf pan with parchment paper after greasing to ease removal of the bread.
- Use ripe bananas for better natural sweetness and mash them well before mixing.
- Do not overmix the batter once the dry ingredients are added to avoid tough bread.
- The loaf can be sliced into 8 pieces as a serving guide.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 428kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 396mg | 17% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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