Zucchini Banana Bread Recipe
User Reviews
5.0
12 reviews
Excellent
Zucchini Banana Bread Recipe
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Irresistibly moist and tender, this Zucchini Banana Bread is the best of both worlds. Shredded zucchini and mashed banana is mixed into a spicy, nutty quick bread and baked to golden perfection.
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Ingredients
- 1 ¾ cups flour all purpose or gluten-free 1-to-1 blend
- ¾ cups sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- ½ cup butter salted, melted
- 1 cup bananas mashed
- 2 eggs large
- 1 ½ tsp. vanilla extract
- 1 ½ cups zucchini shredded, do NOT drain
- ½ cup pecans chopped, toasted
Instructions
- Preheat the oven to 350 degrees.
- Add the flour, sugar, baking powder, soda, cinnamon, nutmeg, and salt to a large bowl. Whisk to combine.
- Add the melted butter that has been cooled to room temperature to a separate medium-sized bowl along with the mashed bananas, eggs and vanilla. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded zucchini and pecans until everything is well mixed. Let the mixture rest for 5 minutes and then give it another stir.
- Spray a 9x5-inch loaf pan with non-stick cooking spray and/or line with parchment paper. Spread the batter into the loaf pan.
- Bake in the preheated oven for 50-60 minutes or until the top is golden brown and a toothpick when inserted in comes out clean.*(Make sure to FULLY cook this bread. If taken out too soon, the middle of the loaf will not be fully cooked. Check on the bread after about 40 minutes; if the top is starting to brown too soon, simply place a piece of aluminum foil on top to prevent it from burning.)
- Let the bread rest until it comes to room temperature before slicing.
Notes
- How to prep ahead of time: You can make the entire loaf a day early so it's ready to enjoy.
- How to store: Zucchini banana bread will stay fresh for up to 2-3 days on the counter at room temperature or up to 1 week in the fridge. Be sure to store it in an airtight container.
- How to freeze: Allow the bread to completely cool, then wrap it in plastic wrap and freeze in an airtight container for up to 3 months.
- How to reheat: If you’d like a warm loaf, heat in a 350°F oven for 10 minutes. Or, add individual slices to a 325℉ toaster oven for 1-2 minutes with a bit of butter.
Nutrition Information
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Calories
278kcal
(14%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
57mg
(19%)
Sodium
318mg
(13%)
Potassium
192mg
(5%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Vitamin A
382IU
(8%)
Vitamin C
5mg
(6%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 57mg | 19% |
| Sodium | 318mg | 13% |
| Potassium | 192mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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