Zucchini Banana Bread
User Reviews
5.0
6 reviews
Excellent
Zucchini Banana Bread
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This zucchini banana bread uses up two foods we are always looking to bake into something else: bananas and zucchinis! The best of both worlds, this delicious quick bread recipe makes two loaves, one for now and one for later!
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Ingredients
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 4 large eggs
- 1 cup mashed bananas
- 1 cup white sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 1-1/2 cups shredded zucchini do not blot the moisture away with paper towels
Optional Add-Ins - you can add up to two cups
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup chocolate chips
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Instructions
- Preheat your oven to 350° °F. Grease two standard 9x5 loaf pans and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another large bowl, whisk together the eggs, bananas, white and brown sugar, vanilla, and oil.
- Make a well in the dry ingredients, then pour the banana mixture into the flour mixture.
- Mix until just combined.
- Stir in the zucchini and a cup of your chosen addition until the zucchini is mixed throughout.
- Using a spatula, divide the batter between the prepared loaf pans. Tap each loaf pan on the counter gently to remove any bubbles and make sure to flatten the top of the batter evenly with a spatula.
- Bake until a toothpick or a cake tester inserted in the center comes out clean 55-60 minutes. If the tops of the loaves start browning too quickly, cover with aluminum foil.
- Remove from the oven and cool until you are able to touch the pans safely.
- Turn the loaves out onto a wire baking rack to finish cooling completely.
- These will last for 3-5 days at room temperature in a sealed container, and you can wrap them up and freeze them as well.
Notes
- Calories are PER LOAF
- These freeze perfectly, simply wrap really well and place in the freezer for up to 3 months.
- Do not blot the moisture from the shredded zucchini, you need it in the batter
Nutrition Information
Show Details
Calories
3715kcal
(186%)
Carbohydrates
500g
(167%)
Protein
49g
(98%)
Fat
180g
(277%)
Saturated Fat
109g
(545%)
Cholesterol
386mg
(129%)
Sodium
1704mg
(71%)
Potassium
1865mg
(53%)
Fiber
20g
(80%)
Sugar
277g
(554%)
Vitamin A
908IU
(18%)
Vitamin C
22mg
(24%)
Calcium
430mg
(43%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 3715 kcal
% Daily Value*
| Calories | 3715kcal | 186% |
| Carbohydrates | 500g | 167% |
| Protein | 49g | 98% |
| Fat | 180g | 277% |
| Saturated Fat | 109g | 545% |
| Cholesterol | 386mg | 129% |
| Sodium | 1704mg | 71% |
| Potassium | 1865mg | 40% |
| Fiber | 20g | 80% |
| Sugar | 277g | 554% |
| Vitamin A | 908IU | 18% |
| Vitamin C | 22mg | 24% |
| Calcium | 430mg | 43% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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