Banana Zucchini Bread
Ripe, sweet bananas and freshly shredded zucchini combine with a delectable loaf batter that bakes in the oven until beautifully golden brown.
Equipment
- 2 9x5 loaf baking pans
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoons salt
- 4 large eggs room temperature
- 2 medium bananas ripe
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 1 1/2 cups zucchini shredded & unpeeled
- 1 cup pecans chopped (optional)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, add your flour, baking powder, baking soda, cinnamon and salt. Whisk that together until thoroughly combined.
- In a separate mixing bowl, mash your ripe bananas. Add the eggs, sugar and oil, and whisk until combined.
- Add the dry ingredients to your wet ingredients and fold everything together until just combined. Add your shredded zucchini and pecans to the batter and fold together.
- Grease two separate 9x5 loaf pans. Separate your batter into the loaf pans.
- Bake for about 40-50 minutes. Check doneness by inserting a toothpick into the center of the bread. If it comes out clean, remove the bread from the oven. Let them cool in the pans for 10 minutes before removing them and letting them cool completely on a wire rack.
Notes
Storage - Store the leftover banana bread by tightly wrapping it up in parchment paper or cling wrap and leaving it at room temperature for 3-4 days.
You can also store it in the fridge for up to a week, or freeze it for up to 3 months.
Nutrition
Calories: 383kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 272mg | Potassium: 208mg | Fiber: 2g | Sugar: 28g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg
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