Zucchini Banana Bread
A moist and flavorful zucchini banana bread that combines the natural sweetness of ripe bananas with the subtle earthiness of shredded zucchini. Perfect for breakfast, snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large ripe bananas, mashed
1 cup shredded zucchini, squeezed dry
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
In a large bowl, mix the mashed bananas, shredded zucchini, granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.