Zucchini Banana Bread
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5.0
6 reviews
Excellent
Zucchini Banana Bread
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This moist zucchini banana bread will soon become a staple in your kitchen!
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Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 large eggs, at room temperature
- ½ cup mashed very ripe banana (about 1 medium banana)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup grated zucchini, not peeled
- ½ cup Chopped Pecans
Instructions
- Preheat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan; set aside.
- In a large bowl, whisk flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, whisk together the eggs, mashed banana, sugar, oil, and vanilla extract.
- Add the wet ingredients to the flour mixture; stir just until moistened. Be careful not to over-mix.
- Gently fold in zucchini and pecans.
- Transfer the batter into the prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake.
- Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.
Equipments used:
Notes
- Recipe slightly adapted from Taste of Home.
- Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they're perfectly mashed.
- I use a large box grater to shred my zucchini, which still blends easily into the bread. If you really want the zucchini to be undetectable, use a finer grater so that the zucchini has a finer texture. You can also use a food processor to shred the zucchini if you like.
- Be careful not to over-mix the batter. Add the dry ingredients to the wet ingredients just until they're combined. Too much mixing and the bread will come out tough, dense, or dry. The key to keeping a quick bread moist is NOT over-mixing.
- The total baking time will vary depending on the type of pan that you use (and on your individual oven). I prefer light-colored pans (or gold pans), which cook the bread more evenly. Dark metal pans tend to cause the outside to burn before the inside cooks through. You'll know that the bread is done when a toothpick inserted in the middle of the loaf comes out clean.
- If the top of the bread starts to get too dark before it's cooked through, tent loosely with aluminum foil.
- Do not overbake the bread or it will become dry. My loaves are typically done by the 50-minute mark, but some may be done in as little as 45 minutes -- so check it early.
Nutrition Information
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Serving
1slice
Calories
172kcal
(9%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
226mg
(9%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
62IU
(1%)
Vitamin C
2mg
(2%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1loaf (about 12 slices)
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 172kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 226mg | 9% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* 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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