Zucchini Banana Bread
A moist and delicious zucchini banana bread that cleverly incorporates veggies into breakfast, making it a hit with kids and adults alike.
Ingredients
Main Ingredients
- 2 pieces ripe bananas The spottier the better.
- 1 small zucchini Shredded, no need to peel.
- 1.5 cups all-purpose flour Whole wheat flour can be substituted.
- 1 cup sugar Brown or white sugar can be used.
- 2 pieces eggs Can substitute with flax eggs for vegan option.
- 0.5 cup vegetable oil Melted coconut oil works as well.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon Can be omitted as per taste.
- 0.5 teaspoon salt
Optional Add-ins
- 0.5 cup chocolate chips For a sweeter, richer flavor.
- 0.5 cup chopped walnuts Adds crunch to the bread.
- 1 cup blueberries For a fruity twist.
- 1 teaspoon nutmeg Optional for additional flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mash the ripe bananas.
- Shred the zucchini and pat it dry with a paper towel to remove excess moisture.
Mixing
- Add the shredded zucchini, sugar, oil, and eggs to the mashed bananas. Mix well.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix.
- Fold in any optional add-ins like chocolate chips or nuts.
Baking
- Grease a loaf pan or line it with parchment paper.
- Pour the batter into the prepared loaf pan.
- Bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature.
Notes
Wrap the cooled bread in foil or store in an airtight container. Can be refrigerated and also freezes well.