Zucchini Banana Bread
User Reviews
4.6
Zucchini Banana Bread
Description
This bread recipe features the natural sweetness of bananas paired with the subtle texture and moisture from shredded zucchini, which is squeezed dry to avoid excess wetness. The batter includes traditional baking powder and soda leavening agents and warm spices like cinnamon and optional allspice, creating a fragrant and softly spiced loaf. The flour choice can vary from all-purpose to white whole wheat, affecting the bread's density and color.
After mixing the wet and dry ingredients, the batter is baked in a greased loaf pan at 350°F until a toothpick inserted comes out clean or with moist crumbs, typically 50 to 60 minutes. Cooling before slicing helps set the crumb. The result is a moist quick bread with balanced flavors and flecks of green from the zucchini.
Although primarily a loaf, the recipe also converts well to muffins, yielding around 14-16, with a shorter baking time. The zucchini preparation is important: shredding without peeling and squeezing out moisture prevents sogginess. Using the recommended spices enhances the bread's flavor without overpowering the banana or zucchini.
Ingredients
- 1 ¾ cup all-purpose flour or white whole wheat flour or a combination
- ⅔ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice optional but super delicious
- 1 cup banana mashed, about 2 medium/large
- 1 egg lightly beaten, large
- ⅓ cup butter melted, or neutral flavored oil
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini shredded, see note
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
- Yellow or green zucchini can be used interchangeably; begin with about 10 ounces and shred.
- Squeeze excess moisture from shredded zucchini using a towel or by hand to yield about 6-7 ounces for the batter.
- The recipe works well with whole wheat flour, preferably soft or hard white wheat varieties.
- Loaf yield can be converted to muffins (14-16 muffins); bake muffins for 15-17 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices (1 loaf)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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