Description
This Banana Zucchini Bread is a delightful combination of flavors, featuring sweet ripe bananas and moist zucchini. It’s an easy, homemade treat that’s perfect for breakfast or a wholesome snack. Enjoy the rich aroma and taste while nourishing your body with simple ingredients.
Ingredients
Scale
- 1½ cups flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1½ cups zucchini grated
- 2 bananas ripe and mashed
- 2 eggs
- ½ cups brown sugar
- 2 teaspoons vanilla
- ½ cup vegetable oil
Instructions
- Preheat your oven to 350ºF and grease a 4×8 loaf pan. Set the pan aside.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a medium bowl, add the grated zucchini and squeeze out any excess water.
- Mix the banana and eggs into the zucchini until well combined.
- Incorporate brown sugar, vanilla, and vegetable oil into the zucchini mixture, stirring until evenly mixed.
- Combine the flour mixture with the zucchini mixture, blending until thick and well mixed.
- Pour the batter into the prepared loaf pan and bake for 45 minutes, or until the top is browned and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes before transferring to a cooling rack. Slice and serve.
Notes
Make sure to squeeze out as much water from the grated zucchini as possible for a better texture.
The bread can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
For added flavor, consider adding chopped nuts or chocolate chips.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg