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Banana Zucchini Bread

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A delightful and moist bread that combines ripe bananas and fresh zucchini, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1.75 cups all-purpose flour
  • 0.7 cup granulated sugar
  • 0.3 cup light brown sugar (packed)
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1.25 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1.25 cups mashed ripe bananas
  • 1.5 cups grated zucchini (well squeezed dry)
  • 0.5 cup neutral oil (such as canola or vegetable)
  • 3.5 oz beaten eggs (about 2 large)
  • 2 tsp vanilla extract
  • 0.25 cup plain Greek yogurt or sour cream
  • 0.5 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mix the flour, granulated sugar, light brown sugar, baking soda, baking powder, fine sea salt, ground cinnamon, and ground nutmeg.
  3. In another bowl, combine the mashed bananas, grated zucchini, neutral oil, beaten eggs, vanilla extract, and Greek yogurt or sour cream.
  4. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. If desired, fold in the chopped walnuts.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Store the bread at room temperature in an airtight container for up to three days or freeze for up to three months.

Nutrition

Keywords: banana bread, zucchini bread, healthy baking, quick bread, snacks

Find it online: https://yourfavoriterecipes.com/banana-zucchini-bread/