Zucchini Banana Bread Recipe
User Reviews
5
Zucchini Banana Bread Recipe
Description
The Zucchini Banana Bread uses common baking ingredients including flour, sugar, baking powder and soda, cinnamon, nutmeg, and salt, combined with melted butter, mashed bananas, eggs, and vanilla for moisture and flavor. Shredded zucchini (not drained) is folded into the batter, adding moisture without overpowering taste. Chopped toasted pecans add a nutty crunch.
Baking in a loaf pan at 350°F until golden and fully cooked, the bread has a soft crumb with warm spice notes. The moisture from the zucchini and banana keeps the crumb tender but sets properly due to leavening agents.
Serve as a snack, breakfast item, or dessert. It pairs well with butter or cream cheese spreads.
The bread can be made a day ahead to develop flavors. Store wrapped at room temperature for 2-3 days or refrigerated for up to a week. For longer storage, freeze wrapped in plastic and an airtight container for up to 3 months. To reheat, warm slices in a 350°F oven for 10 minutes or use a toaster oven with a bit of butter for 1-2 minutes.
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 banana mashed
- 2 egg 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
- You can prepare the bread a day in advance to allow flavors to develop.
- Store at room temperature in an airtight container for 2-3 days or refrigerate up to one week.
- Freeze thoroughly cooled bread wrapped tightly for up to 3 months.
- Reheat slices in a 350°F oven for 10 minutes or in a toaster oven with butter for 1-2 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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