Zucchini Banana Bread (Printer-Friendly)
A moist banana and zucchini loaf with cinnamon, tender crumb ideal for breakfast, snacks, or tea.
# What You'll Need:
→ Produce
01 - 1 cup grated zucchini, excess moisture squeezed out
02 - 2 medium ripe bananas, mashed
→ Wet Ingredients
03 - 1/2 cup vegetable oil or melted butter
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/2 teaspoon salt
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1 teaspoon ground cinnamon
→ Optional Mix-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/2 cup chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
02 - In a large bowl, whisk together vegetable oil (or melted butter), eggs, and vanilla extract until smooth. Add the mashed bananas and grated zucchini, mixing until evenly incorporated.
03 - In a separate bowl, combine the all-purpose flour, granulated sugar, salt, baking soda, baking powder, and ground cinnamon. Whisk to distribute evenly.
04 - Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the crumb tender.
05 - Gently fold in chopped walnuts, pecans, or chocolate chips if desired, distributing them evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
08 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into 10 portions.
# Expert Advice:
01 -
- You get to use up that summer zucchini nobody wants and the bananas nobody will eat fresh, all in one gorgeous loaf.
- The crumb stays incredibly soft for three to four days, which almost never happens with homemade quick bread.
02 -
- Underbaked zucchini bread will sink in the center and feel gummy, so always test with a toothpick even if the top looks done.
- Squeezing the grated zucchini dry is the single step that determines whether your loaf is custardy perfection or a soggy disappointment.
03 -
- If your bananas are not quite ripe enough, pop them in a 300 degree Fahrenheit oven for 15 minutes until the skins blacken and the insides turn syrupy sweet.
- Rotate the loaf pan halfway through baking because most home ovens have hot spots that cause uneven browning.