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Banana zucchini bread is a delightful twist on a classic favorite. Combining the natural sweetness of ripe bananas with the subtle earthiness of zucchini, this bread is moist, flavorful, and perfect for any time of day. Whether you're looking for a quick breakfast, a snack, or a dessert, this recipe has you covered. Plus, it's a great way to sneak some veggies into your diet without even noticing. Let's get baking!
Banana Zucchini Bread Recipe
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 beaten eggs
- 1 tsp vanilla extract
- 1 cup about 2 bananas mashed bananas
- 1 cup grated zucchini
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, mix the sugar, oil, eggs, and vanilla extract until well combined.
- Stir in the mashed bananas and grated zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
What You Will Need
Read more: Zucchini Pineapple Bread Recipe
What you will need to make banana zucchini bread
- All-purpose flour: Provides structure and stability, ensuring the bread holds together while maintaining a tender crumb.
- Baking soda: Helps the bread rise, creating a light and fluffy texture.
- Baking powder: Adds additional leavening, ensuring the bread rises evenly.
- Sugar: Sweetens the bread and helps create a moist texture.
- Vegetable oil: Adds moisture and richness, keeping the bread tender.
- Eggs: Bind ingredients together and add richness, contributing to the bread's structure.
- Vanilla extract: Enhances the flavor, adding a warm, sweet note.
- Bananas: Provide natural sweetness and moisture, contributing to the bread's soft texture.
- Zucchini: Adds moisture and a subtle flavor, keeping the bread moist without overpowering the banana taste.
Tools and Instruments Required
What tools/instruments will be needed to make Banana Zucchini Bread Recipe
- Mixing bowl: Essential for combining dry and wet ingredients uniformly, ensuring a smooth batter.
- Whisk: Helps blend dry ingredients and mix wet components without overworking the batter.
- Grater: Necessary for shredding zucchini finely, integrating it seamlessly into the batter.
- Loaf pan: Provides the shape and structure for the bread, ensuring even baking.
- Measuring cups: Ensures precise ingredient quantities, crucial for the bread's texture and rise.
- Spatula: Useful for folding ingredients together and scraping batter into the loaf pan.
- Oven: Bakes the bread to perfection, giving it a golden crust and moist interior.
Banana Zucchini Bread
A moist and delicious bread combining the flavors of banana and zucchini.
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Ingredients:
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs beaten
- 1 tsp vanilla extract
- 1 cup mashed bananas about 2 bananas
- 1 cup grated zucchini
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, mix the sugar, oil, eggs, and vanilla extract until well combined.
- Stir in the mashed bananas and grated zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes:
Store in an airtight container for up to 3 days.
Read more: Zucchini Bread Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare batter as directed.
- Pour into loaf pan.
- Cover with plastic wrap.
- Store in fridge up to 24 hours.
- Bake as usual.
Freezing Instructions
- Bake bread completely.
- Cool on wire rack.
- Wrap tightly in plastic wrap.
- Place in freezer bag.
- Freeze up to 3 months.
- Thaw at room temperature.
Using zucchini in banana bread not only adds moisture but also sneaks in extra nutrients without altering the flavor.
Frequently Asked Questions
FAQ:
How do I store banana zucchini bread?
Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture might be denser. Consider using half whole wheat and half all-purpose flour for a better balance.
Do I need to peel the zucchini before grating it?
No, you don't need to peel the zucchini. The skin is thin and adds extra nutrients and color to the bread.
Can I add nuts or chocolate chips to the recipe?
Absolutely! Fold in about 1/2 cup of chopped nuts or chocolate chips into the batter before baking for added texture and flavor.
How do I know when the bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done. If it comes out with wet batter, bake for a few more minutes and check again.
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