Zucchini Banana Bread
A moist and flavorful zucchini banana bread that combines the natural sweetness of ripe bananas with the subtle moisture of grated 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 grated zucchini, squeezed dry
3 ripe bananas, mashed
2 large eggs
1/2 cup vegetable oil
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 ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup granulated sugar
1/4 cup brown sugar, packed
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a large mixing bowl, combine the grated zucchini and mashed bananas.
Add the eggs, vegetable oil, and vanilla extract to the zucchini and banana mixture. Stir until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the granulated sugar and brown sugar until evenly incorporated.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.