Zucchini Banana Bread
User Reviews
5
Zucchini Banana Bread
Description
Zucchini Banana Bread includes mashed ripe bananas, which add natural sweetness and moisture, paired with shredded unpeeled zucchini that contributes additional moisture and a subtle vegetable flavor. The batter includes all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to provide structure, rise, and spice. Vegetable oil and sugar complement the bananas for a tender crumb.
The bread is mixed until just combined to avoid toughness, then poured into greased loaf pans and baked at 350°F for 45-50 minutes until a tester comes out clean. Cooling slightly in the pans before transferring to racks helps set the texture. The blend of fruits and vegetables keeps the bread moist with a hint of cinnamon spice.
This bread works well as a breakfast item, snack, or light dessert. It can be sliced and served plain or with butter. The recipe notes advise using properly measured flour for best texture and using slightly overripe bananas. Tenting with foil can prevent excessive browning during baking.
Ingredients
- 4 egg large
- 1 ½ cups banana about 3 medium bananas, mashed ripe
- 1 ¼ cups granulated sugar
- ½ cup vegetable oil
- 3 cups all-purpose flour properly measured
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 ½ cups zucchini shredded, unpeeled
Instructions
- Preheat oven to 350°F. Grease 2 9x5-inch loaf pans. Set aside.
- In a large bowl, whisk eggs, mashed banana, sugar and oil until well-combined.
- Add flour, baking powder, baking soda, cinnamon, and salt. Stir just until combined.
- Fold in zucchini just until incorporated.
- Pour into greased 9x5 loaf pans.
- Bake until a toothpick inserted in center comes out clean, about 45-50 minutes.
- Cool in pans for 10 minutes before removing to wire racks to cool completely.
Notes
- Use slightly overripe bananas with brown speckles for best flavor and sweetness.
- Measure flour accurately by weighing or by spooning into the measuring cup and leveling off to avoid dry or dense bread.
- There is no need to peel or squeeze the zucchini before adding to the batter.
- If the bread browns too quickly in the oven, tent with aluminum foil during the remaining baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 118kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 177mg | 7% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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