Description
A delicious and moist banana zucchini bread perfect for breakfast or a snack.
Ingredients
Scale
- 3 cups ripe bananas (about 4 large bananas)
- 2 cups zucchini (shredded, water squeezed out)
- 1 cup butter (melted)
- 4 large eggs (lightly beaten)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Spray (2) 9″ x 5″ or (2) 8 1/2″ x 5″ baking pans with nonstick cooking spray and set aside.
- In a large bowl, combine the mashed bananas, shredded zucchini (be sure to squeeze any excess water after grating), melted butter, sugar, and vanilla and mix well using a spatula or wooden spoon.
- Next, add the eggs and stir just enough to combine completely.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined, then fold gently into the banana mixture. Do not overmix.
- Divide your batter evenly between the two greased loaf pans. They should be filled about 3/4 full.
- Bake in a preheated oven for 50-60 minutes, or until the banana bread is golden brown and a toothpick inserted into the center comes out clean.
- Remove the pans from the oven and let the bread sit for at least 10 minutes before turning them on their side and gently teasing the loaves out (you may need to use a knife to loosen the edges).
- Let cool on a wire rack until ready to eat. Enjoy!
Notes
- Make sure to squeeze out excess water from the zucchini after shredding to prevent the bread from being too wet.
- This bread can be stored in an airtight container for up to 4 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg