Yield: 1 loaf
Banana Zucchini Bread
Our banana zucchini bread is the best of both worlds. We took a delicious, moist zucchini bread recipe and made it even better by adding a sweet, ripe banana. The two classic flavors in one sweet bread is perfect for breakfast or an afternoon snack.
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
- 2 tablespoons cinnamon sugar, divided
- 3/4 cup canola oil
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed banana (1 medium)
- 1 1/2 cups grated zucchini
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick baking spray. Sprinkle it with 1 tablespoon cinnamon sugar and tap to coat the whole inside. Set aside.
- Beat the oil and sugars until it looks like wet sand. Add the eggs, vanilla, and mashed banana and beat again.
- Add the dry ingredients slowly until mixed in.
- Stir in the zucchini gently. Pour into prepared loaf pan and sprinkle with remaining cinnamon sugar.
- Bake 60-65 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
- Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack. Flip over and let cool.
Notes
- Make sure your bananas are extra ripe. Brown and spotty bananas are sweeter and will make your banana bread moister.
- Use the smallest hole on a kitchen grater to grate the zucchini. Finely grated zucchini gives baked goods more moisture, and the pieces will "melt" into the bread better. If you like to see bigger zucchini pieces in your sweet bread, grate it with a larger hole.
- Grease and sprinkle your loaf pan with cinnamon and sugar before pouring in the batter. The bread will bake with a delicious "crunch" on the sides.
- Allow the baked bread to rest in the hot pan for 10 minutes before removing it. The bread will continue to "bake" as it sits.
- Let the zucchini bread cool for at least 30 minutes before slicing it, so it doesn't crumble and fall apart.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 314Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 198mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.