Description
A moist and flavorful Zucchini Banana Bread that perfectly balances zucchini and ripe bananas, enhanced with hints of cinnamon and optional nuts.
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 ripe bananas, mashed
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts (optional)
- 1/4 cup sugar for topping
- 1 teaspoon cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan well.
- Mix together the grated zucchini, mashed bananas, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon in another bowl.
- Fold the dry ingredients into the wet ingredients, being careful not to overmix.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Combine the sugar and cinnamon for the topping and sprinkle it over the batter.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added flavor, experiment with mix-ins like chocolate chips or dried fruits. Make ahead by refrigerating the batter overnight for fresh-baked bread in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg