Zucchini Banana Bread
User Reviews
4.3
-
Prep Time
15 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 25 mins
-
Servings
12
-
Course
Bread
Zucchini Banana Bread
Description
Zucchini Banana Bread blends bananas and zucchini into a soft, moist loaf. The mashed overripe bananas contribute natural sweetness and moisture, while the shredded zucchini adds a gentle texture and helps keep the bread tender. The dry ingredients include flour, sugar, baking powder and soda, cinnamon, and salt to balance flavors and assist leavening. The melted butter and vanilla extract enrich the dough. After mixing wet and dry components, the batter is poured into a prepared loaf pan and sprinkled on top with optional turbinado sugar for a subtle crunch. Baking takes roughly 1 hour and 10 minutes at 350°F until a cake tester comes out clean. Resting the loaf after baking allows it to firm up, making it easier to slice. This bread can be served plain or with butter at breakfast or as a snack during the day.
Ingredients
- 2 cups sugar
- 2 cups flour
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 egg
- 1 ½ teaspoons vanilla extract pure
- 4 banana mashed, overripe
- 14 tablespoons butter melted, plus more for greasing pan, unsalted
- 1 zucchini heaping cup, finely shredded
- ¼ cup turbinado sugar optional
Instructions
- Preheat the oven to 350°. Grease a 10" x 5" x 3 ½" loaf pan and set aside.
- In a large bowl, whisk together the sugar, flour, baking soda, cinnamon, salt and baking powder.
- In a separate large bowl, beat the eggs and vanilla and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Fold in the shredded zucchini until fully incorporated.
- Pour the batter into prepared pan and sprinkle the top with turbinado sugar. Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.
Notes
- Makes one 10x5-inch loaf, suitable for several servings.
- Use overripe bananas for best natural sweetness and moisture.
- Finely shred zucchini to blend seamlessly into the batter without excess moisture.
- The turbinado sugar topping is optional but provides a pleasant textured crust.
- Allow the loaf to cool about 20 minutes before slicing to set its structure.
User Reviews
Overall Rating
4.3
You'll Also Love
