Zucchini Banana Bread
User Reviews
4.4
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
9
-
Calories
280 kcal
-
Cuisine
American
Zucchini Banana Bread
Description
In this Zucchini Banana Bread, wet ingredients like egg, brown and granulated sugars, coconut oil, sour cream, and vanilla blend smoothly before folding in flour combined with baking powder and soda. Grated and drained zucchini along with mashed bananas are gently folded in to maintain a thick batter consistency, adjusted with extra flour if too wet.
The addition of walnuts or raisins contributes chew and nutty notes. The bread is baked in a 9×5-inch loaf pan until a golden crust forms and the interior is set but moist, with natural moisture from zucchini and bananas providing tenderness.
To avoid excessive browning, the pan can be loosely tented with foil partway through baking as moisture content may vary. Baking times fluctuate based on fruit and vegetable moisture and oven differences, so checking doneness by feel and toothpick test is recommended over strict timing.
Ingredients
- 1 egg large
- ½ cup light brown sugar packed
- ⅓ cup coconut oil canola or vegetable may be substituted, liquid-state
- ¼ cup granulated sugar
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted, cup
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour plus additional if necessary (see step 4 in directions)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt optional and to taste
- 1 cup zucchini laid loosely in cup and not packed (about 1 medium/large trimmed zucchini; note - wring out zucchini in a paper towel if it seems very moist, grated
- ¾ to 1 cup banana about 2 medium/large bananas, mashed ripe
- ½ cup walnuts raisins, etc., optional
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
- In a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Add the zucchini (wring out in a paper towel if it’s very moist), bananas, optional walnuts or raisins, and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to about 1/4 cup additional flour. All zucchini and bananas vary in their moisture content and the consistency of batters will vary. Note the zucchini will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
- Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
- Bake for about 52 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
- Loosely tent the loaf with foil around 35 minutes into baking to prevent overbrowning of the top and sides.
- Baking time may vary depending on the moisture content of zucchini and bananas as well as oven variations; use a toothpick to test doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 280kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 24mg | 8% |
| Sodium | 126mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
