Zucchini Banana Bread Recipe

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I’ve got a treat for you! Let’s talk about my go-to zucchini banana bread recipe. This moist bread is great for using up ripe bananas and extra zucchini. It’s a healthy snack full of flavor and veggies too!

This recipe makes two 9×5-inch loaves or six mini loaves. I love having a slice with my morning coffee or as an afternoon snack. The shredded zucchini makes the bread moist without taking over the banana taste. Trust me, it’s a game-changer in quick breads!

5 Reasons You’ll Love This Recipe

This zucchini banana bread recipe will soon be your favorite. It’s a healthy twist on traditional banana bread. I love it so much.

It’s super easy to make. You’ll have a tasty loaf in no time, great for busy days. You can also add nuts, chocolate chips, or dried fruit to make it your own.

This bread is full of good stuff from zucchini and bananas. It’s a great choice for snacks or breakfast. Plus, you can freeze it for months.

Everyone loves this bread. I’ve brought it to parties, and it’s always a big hit. Here’s why you should try it:

Simple and quick to prepare
Customizable with various add-ins
Loaded with nutrients from fruits and veggies
Can be frozen for up to 3 months
Always a hit with friends and family

Try this zucchini banana bread and see for yourself. It’s a delicious mix of taste and health. You’ll want it all the time.

Exact Ingredients List (+ Possible Substitutes)

I’ve made a list of what you need for this tasty zucchini banana bread. Here are the main items:

2 cups all-purpose flour
3 ripe bananas, mashed
1 cup shredded zucchini
1 teaspoon cinnamon
1/2 cup chopped pecans
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract

Can’t find some ingredients? No worries! Here are some substitutes:

Swap all-purpose flour with gluten-free flour for a gluten-free version
Replace pecans with walnuts or skip nuts altogether
Use applesauce instead of oil for a lower-fat option

For extra flavor, try adding dried cranberries or chocolate chips. Use very ripe bananas for the best taste. Medium-sized zucchinis (under 2 pounds) are perfect without seeding. If you have bigger zucchinis, take out the seeds before grating.

Now we have our ingredients ready. Let’s start baking!

Instructions

I start by preheating the oven to 350°F. This makes sure my bread bakes right. While it gets hot, I grease two 9×5-inch loaf pans.

Next, I mix dry ingredients in a big bowl. In another bowl, I mash ripe bananas and mix wet ingredients. I make sure not to mix too much.

Then, I gently mix the dry ingredients with the wet mixture. When it’s just right, I add shredded zucchini and nuts. This makes the bread moist and adds crunch.

Now, I put the batter into my pans. It’s time to bake! I bake them for 45-80 minutes. I check with a toothpick to see if they’re done.

After baking, I let the loaves cool in their pans for 10 minutes. Then, I move them to a wire rack to cool all the way. This keeps the bottoms from getting soggy and makes the texture perfect.

The secret to great zucchini banana bread? Patience during cooling. It’s worth the wait!

Tips, Tricks & Storing

Using room temperature ingredients makes a big difference in this zucchini banana bread. Eggs blend better with other ingredients when they’re at room temperature. This makes the batter smooth.