Description
Banana zucchini bread is a delightful twist on the classic banana bread, blending the natural sweetness of bananas with the moist texture of grated zucchini. Packed with warm spices, dried cranberries, and crunchy walnuts, this wholesome treat is perfect for breakfast, a snack, or dessert. Whether you’re using up overripe bananas or fresh summer zucchini, this recipe is sure to be a hit.
Ingredients
Wet Ingredients:
- 3 large eggs
- 1 cup white sugar
- 1 cup grated zucchini (lightly drained if watery)
- ¾ cup vegetable oil
- 2 ripe bananas, mashed
- ⅔ cup packed brown sugar
- 2 teaspoons vanilla extract
Dry Ingredients:
- 3 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-ins:
- ½ cup dried cranberries
- ½ cup chopped walnuts
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Grease and flour two 8×4-inch loaf pans to prevent sticking.
- Mix the Wet Ingredients:
- In a large bowl, beat the eggs with an electric mixer until frothy and light yellow.
- Add the white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract. Mix until smooth and well combined.
- Prepare the Dry Ingredients:
- In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Combine Wet and Dry Mixtures:
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to ensure a tender loaf.
- Add Mix-Ins:
- Fold in the dried cranberries and chopped walnuts for added flavor and texture.
- Transfer to Loaf Pans:
- Divide the batter evenly between the prepared loaf pans, smoothing the tops.
- Bake:
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the loaves cool in the pans on a wire rack for 10 minutes.
- Remove from the pans, allow to cool completely, slice, and enjoy!
Notes
- Use Overripe Bananas: They add natural sweetness and moisture to the bread.
- Lightly Drain Zucchini: Press zucchini with a paper towel if it’s very watery to avoid overly wet batter.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert/Bread
- Method: Baking
- Cuisine: American