Today we’re sharing a recipe for Banana Zucchini Bread. If you love banana bread and you love zucchini bread, you will fall in love with this recipe.
All about Banana Zucchini Bread
This Banana Zucchini Bread has all the wonderful flavors of banana bread and zucchini bread combined. Not to mention that both of these breads are typically moist and just a little bit sweet. It makes the perfect bread to have for breakfast, for a snack, or for a sweet treat.
This bread recipe is the best way to use up a couple ripe bananas and a zucchini or two. This time of year, most of us have a lot of zucchinis growing in our garden and are always looking for good recipes to use up this lovely and humble squash.
This recipe just takes a couple of pantry ingredients, a couple bananas and two cups of shredded zucchini. You can make this recipe in a regular loaf pan, mini loaf pans, or as muffins. Either way you decide to make this recipe, it always turns out yummy.
The other great thing about this recipe is that you can change up the type of sugar you use if you are trying to keep a lower sugar diet. You can also exchange the oil for applesauce or for the oil of your choice. Lastly, you are also able to substitute the all-purpose flour for a gluten-free flour or the flour of your choice. Make this recipe your own!
Banana Zucchini Bread
The best and easiest banana zucchini bread recipe!
Ingredients
- 2 cups shredded zucchini about 1 1/2 medium zucchini
- 2 cups all-purpose flour 256 grams
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 cup granulated sugar 200 grams
- 2 eggs room temperature
- 1 cup oil 218 grams
- 2 tsp vanilla extract
- 2 ripe bananas 1 cup mashed
Instructions
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Preheat oven to 350 degrees F. Prepare your loaf pan(s) or muffin pan.
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Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside.
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In a large bowl, sift together the flour, baking soda, baking powder, cinnamon and salt.
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In a separate large bowl or stand mixer, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil and vanilla. Stir well until fully combined.
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Add the dry ingredients and stir just until combined.
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Add in the shredded zucchini and stir until incorporated.
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Fill your loaf pan(s) or muffin tins 2/3rds of the way full.
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Bake muffins for 22-26 minutes. Bake mini loaves for 25-28 minutes. Bake large loaves for 50-60 minutes. Bake until inserted toothpick is removed with some crumbs, but not wet better. Tops should be rounded and golden brown.
How long does this bread keep?
This bread will keep for several days at room temperature in an airtight container or wrapped. You will want to move the bread to the refrigerator after a couple days or if you live somewhere with high humidity to help it keep longer.
We’d love to hear what you think about this recipe. What is your favorite zucchini recipe? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
