Zucchini Banana Bread Recipe
This Zucchini Banana Bread is a delicious, moist loaf that combines the natural sweetness of ripe bananas with the subtle, earthy flavor of zucchini. It's a perfect way to incorporate more vegetables into your baking while still enjoying a comforting treat. The recipe uses simple ingredients like grated zucchini, mashed bananas, flour, eggs, and spices like cinnamon and nutmeg to create a flavorful bread that's both light and tender.
Equipment
- Loaf Pan (9x5 inches) Essential for baking the bread and ensuring it holds its shape.
- Grater or Food Processor For grating the zucchini.
- Large mixing bowl For combining the wet ingredients and mashed bananas.
- Medium Mixing Bowl For mixing the dry ingredients (flour, baking soda, baking powder, spices, etc.).
- Measuring cups and spoons To accurately measure ingredients like flour, sugar, and spices.
Ingredients
- 1 1/2 cups medium zucchinis
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Grate the zucchini, squeeze out excess moisture, and mash the bananas.
- In a bowl, mix the dry ingredients; in another, whisk the wet ingredients.
- Combine the wet and dry ingredients, fold in zucchini, and any add-ins (optional).
- Pour the batter into the pan and bake for 50-60 minutes, until a toothpick comes out clean. Let cool before slicing.
Notes
-
Moisture Control:
Zucchini has high water content, so it's important to squeeze out excess moisture after grating to prevent a soggy loaf. This ensures the bread bakes evenly and has the right texture. -
Banana Ripeness:
The riper the bananas, the sweeter and moister your bread will be. Use bananas that are very soft with brown spots for the best flavor and texture. -
Don't Overmix:
When combining the wet and dry ingredients, mix until just combined. Overmixing can make the bread dense and heavy, so it's okay if the batter is a little lumpy. -
Baking Time May Vary:
Oven temperatures can vary, so start checking the bread at 50 minutes. If the top is browning too quickly, cover it loosely with foil and continue baking until a toothpick comes out clean. -
Add-ins:
If you're adding chocolate chips, walnuts, or any other extras, fold them in gently to avoid overmixing. Optional add-ins can add a richer flavor and texture to the bread. -
Storage:
Store any leftover bread in an airtight container at room temperature for up to 3-4 days, or wrap it tightly in plastic wrap and freeze it for up to 3 months. -
Healthier Alternatives:
You can swap the all-purpose flour with whole wheat flour for added fiber, and use honey or maple syrup in place of sugar for a healthier twist.