Ingredients
Scale
- 1 cup Grated zucchini (fresh, can squeeze out excess water)
- 1 cup Mashed ripe bananas (use very ripe bananas for sweetness)
- 2 Large eggs (room temperature preferred)
- 1/3 cup Vegetable oil (can substitute with melted coconut oil)
- 1 cup Sugar (can reduce for less sweetness)
- 1 tsp Vanilla extract (enhances flavor)
- 1 1/2 cups All-purpose flour (can substitute with whole wheat flour)
- 1 tsp Baking soda (helps bread rise)
- 1/2 tsp Baking powder (aids in leavening)
- 1/2 tsp Salt (enhances flavor)
- 1 tsp Cinnamon (for added warmth and flavor)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Mix the grated zucchini, mashed bananas, eggs, oil, sugar, and vanilla extract until well combined.
- Combine the flour, baking soda, baking powder, salt, and cinnamon in another bowl.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the zucchini is well drained and use ripe bananas for the best natural sweetness. Avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: banana bread, zucchini bread, baking, dessert, quick bread