Zucchini Banana Bread
A moist and flavorful zucchini banana bread that combines the natural sweetness of ripe bananas with tender shredded zucchini. Perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 slices
Ingredients
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2 medium bananas)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed dry)
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Add the mashed banana to the wet ingredients and mix until incorporated.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded zucchini and chopped walnuts (if using) until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.