Description
Banana Zucchini Bread becomes your go-to comfort bake when summer’s zucchini harvest meets ripe bananas. Packed with sweet, moist goodness, this simple bread turns surplus garden produce into a family-favorite treat.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups all-purpose flour
- 1 cup grated zucchini
- 2 ripe bananas (mashed)
Supporting Dry Ingredients:
- 1 cup white sugar
- ⅔ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients and Add-ins:
- 3 large eggs
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup dried cranberries
- ½ cup chopped walnuts
Instructions
- Crack 3 large eggs in a spacious mixing bowl and whip until they become airy and light-textured.
- Pour 1 cup white sugar into the eggs and blend thoroughly with 1 cup grated zucchini, ¾ cup vegetable oil, 2 mashed bananas, ⅔ cup brown sugar, and 2 teaspoons vanilla extract.
- Grab another bowl and combine 3 ½ cups all-purpose flour, 1 tablespoon ground cinnamon, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gently incorporate dry ingredients into wet mixture, stirring until ingredients are just combined without overmixing.
- Sprinkle ½ cup dried cranberries and ½ cup chopped walnuts into the batter, folding them in delicately.
- Heat oven to 325°F and prepare two 8×4-inch loaf pans by greasing and flouring their surfaces.
- Distribute batter equally between both loaf pans, ensuring smooth and even surfaces.
- Bake for 45-50 minutes at 325°F, checking doneness with a toothpick inserted into bread’s center.
- Remove pans from oven and allow bread to rest inside for 10 minutes before transferring to wire rack.
- Let bread cool completely before slicing and serving.
Notes
- Grate zucchini using the large holes of a box grater for the best texture and to prevent watery bread.
- Always let the bread cool completely before slicing to ensure the structure sets and prevents crumbling.
- For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free flour blend and add an extra egg for binding.
- Store wrapped tightly at room temperature for 3-4 days, or freeze slices between parchment paper for up to 3 months for quick snacks.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 265 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2.3 g
- Protein: 4 g
- Cholesterol: 37 mg