Banana-Zucchini Bread
User Reviews
4.4
Banana-Zucchini Bread
Description
The Banana-Zucchini Bread recipe mixes staple quick bread ingredients—flour, baking powder, baking soda, cinnamon, and salt—to create a well-balanced dry base. The wet ingredients include eggs, granulated sugar, vegetable oil, mashed bananas, and shredded zucchini. The banana provides natural sweetness and softness, while zucchini adds moisture and mild flavor without overpowering the bread. Folding in chopped pecans gives a pleasant crunch contrast. The bread is baked at 350 degrees Fahrenheit in two 9x5-inch loaf pans, with baking time between 50 to 60 minutes until a toothpick comes out clean. Cooling on a wire rack prevents sogginess from steam condensation. The result is a moist quick bread with a fine crumb, soft texture, and a touch of nuttiness. Cinnamon contributes warm spice notes that complement the fruit and vegetable flavors.
This bread can be sliced for breakfast, snacks, or light desserts. The texture and flavor balance accommodate both fruit and nut lovers. Because the loaves are wrapped tightly, they maintain freshness at room temperature for several days. The recipe yields two loaves, making it suitable for sharing or storing.
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- 4 egg
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 banana mashed (about 1 cup, medium ripe
- 1½ cups zucchini shredded
- 1 cup pecans chopped
Instructions
- Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
- In a large bowl, whisk the eggs. Add the sugar and oil and whisk until smooth and combined. Whisk in the bananas and mix well. Add the flour mixture and stir gently with a rubber spatula until no flour remains. Fold in the zucchini and pecans.
- Divide the batter evenly between the two loaf pans. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes, then remove the bread from the pans and place on wire rack to cool completely before serving. Wrapped tightly in plastic wrap, the bread will keep at room temperature for up to 5 days.
Notes
- The nutritional values provided apply to one serving; adjust portion sizes accordingly when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings (2 loaves)
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 236mg | 10% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 33mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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