Zucchini Banana Bread

Name: Zucchini Banana Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 Slices (1 loaf)
Ingredients: 1 ¾ 1 ¾ cup all-purpose or white whole wheat flour (or a combination); ⅔ ⅔ cup granulated sugar; 1 1 teaspoon baking powder; 1 1 teaspoon salt; ½ ½ teaspoon baking soda; ½ ½ teaspoon ground cinnamon; ¼ ¼ teaspoon allspice; 1 1 cup mashed bananas, about 2 medium/large bananas; 1 1 large egg; ⅓ ⅓ cup melted butter or neutral flavored oil; ¼ ¼ cup sour cream; 1 1 teaspoon vanilla extract; 1 ½ 1 ½ cups shredded zucchini (see note)

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4.6

375 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings
12 Slices (1 loaf)
Course
Bread
Cuisine
American

Zucchini Banana Bread

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 ¾ 1 ¾ cup all-purpose or white whole wheat flour (or a combination)
⅔ ⅔ cup granulated sugar
1 1 teaspoon baking powder
1 1 teaspoon salt
½ ½ teaspoon baking soda
½ ½ teaspoon ground cinnamon
¼ ¼ teaspoon allspice optional but super delicious
1 1 cup mashed bananas, about 2 medium/large bananas
1 1 large egg lightly beaten
⅓ ⅓ cup melted butter or neutral flavored oil
¼ ¼ cup sour cream
1 1 teaspoon vanilla extract
1 ½ 1 ½ cups shredded zucchini (see note)

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Instructions

Preheat the oven to 350 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon and allspice.
Add the bananas, egg, butter or oil, sour cream and vanilla and stir until just combined and a few dry streaks still remain.
Gather the zucchini into your hands (or roll up in a clean kitchen towel) and squeeze over the sink to get rid of excess moisture (you should have about 1 cup/7 ounces after squeezing out the liquid). Add the zucchini to the batter, and stir until evenly combined (don't overmix).
Spread the batter evenly in the prepared pan. Bake for 50-60 minutes until a toothpick or sharp knife inserted in the center comes out clean or with moist crumbs.
Let the bread cool in the pan for 10-15 minutes before running a sharp knife around the edges to loosen and turning onto a cooling rack to cool completely.

Notes

Zucchini: Yellow or green zucchini both work well in this recipe. You'll start with about 10 ounces of zucchini (2 small/medium zucchini) and end up with about 6-7 ounces once it is shredded and squeezed dry. I don't peel before shredding. I prefer shredding on the small holes of my box grater/food processor. Squeeze the zucchini dry rolled up in a clean kitchen towel - or my lazy way: grab handfuls and give a couple squeezes over the kitchen sink and call it good.
Whole Wheat Flour: this recipe works well using whole wheat flour (I always use soft or hard white wheat - hard red wheat produces a much darker/heavier/denser baked good). If you aren't using a kitchen scale, measure the flour with a light hand.
Muffins: this will make about 14-16 muffins, depending on how full you fill the liners. Bake for 15-17 minutes.

Nutrition Information

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Serving 1 Slice Calories 187kcal (9%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 29mg (10%) Sodium 330mg (14%) Fiber 1g (4%) Sugar 14g (28%)