Description
Fresh banana zucchini bread makes weekend breakfast feel like a warm hug from grandma’s kitchen. Grated zucchini and ripe bananas create a moist, tender loaf that fills your home with comfort and deliciousness.
Ingredients
Scale
Fruits and Vegetables:
- 2 ripe bananas
- 1 medium zucchini
Primary Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
Supplemental Ingredients:
- 2 large eggs
- ⅓ cup coconut oil
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
Instructions
- Prepare your 9×5-inch loaf pan by coating it with butter or cooking spray at 350°F (175°C). Ensure even coverage to prevent sticking.
- Grate one medium zucchini using a box grater, then firmly squeeze out excess moisture with a clean kitchen towel. Squeeze until no liquid remains.
- Mash two ripe bananas thoroughly with a fork in a large mixing bowl. Ensure they are completely smooth without large chunks.
- Add 2 large eggs, ⅓ cup melted coconut oil, ½ cup granulated sugar, and 1 teaspoon vanilla extract to the mashed bananas. Whisk until ingredients are fully incorporated.
- Separately combine 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg in another bowl.
- Gradually fold dry ingredients into wet mixture, stirring gently until just combined. Stop mixing as soon as no flour streaks remain.
- Carefully incorporate grated zucchini into the batter. If desired, add ½ cup chopped walnuts or chocolate chips at this stage.
- Transfer batter to prepared loaf pan, spreading evenly with a spatula. Smooth the surface to ensure uniform baking.
- Bake at 350°F (175°C) for 55-60 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.
- Remove bread from oven and let rest in pan for 10 minutes. Carefully transfer to a wire rack and allow to cool completely before slicing.
Notes
- Squeeze zucchini thoroughly to prevent soggy bread, as excess moisture can make the texture heavy and wet.
- Use very ripe bananas for maximum natural sweetness and deeper flavor in the bread.
- Experiment with alternative flours like whole wheat or gluten-free blends for different nutritional profiles and dietary needs.
- Add nuts or chocolate chips near the end of mixing to distribute them evenly without overmixing the batter.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 190 kcal
- Sugar: 9 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2.5 g
- Protein: 3.5 g
- Cholesterol: 37 mg