Banana Zucchini Bread

Banana zucchini bread is a delicious and healthy twist on traditional banana bread. With the addition of grated zucchini, this bread is packed with fiber, vitamins, and minerals. The zucchini adds moisture to the bread, making it soft and fluffy. The combination of banana and zucchini also creates a slightly sweet and nutty flavor that is perfect for breakfast, dessert, or an afternoon snack. You can even add nuts or chocolate chips for some extra texture and flavor!

Making banana zucchini bread is easy and requires only a few ingredients. To make this bread, you’ll need ripe bananas, grated zucchini, flour, sugar, eggs, oil, baking soda, salt, and vanilla extract. Simply mix the wet ingredients together, then fold in the dry ingredients until the batter is smooth. Pour the batter into a greased loaf pan and bake in the oven until the bread is golden brown and a toothpick inserted into the center comes out clean. Once the bread is done, let it cool before slicing and serving.

Banana zucchini bread is a versatile and healthy snack that can be enjoyed any time of day. It’s perfect for breakfast when paired with a cup of coffee or tea, or as a midday snack to curb your hunger. You can also serve it as a dessert with a dollop of whipped cream or a scoop of ice cream. Plus, because it’s made with bananas and zucchini, you can feel good about indulging in this tasty treat. So the next time you’re in the mood for something sweet, try making a loaf of banana zucchini bread and enjoy the delicious and nutritious benefits!

How to Make Banana Zucchini Bread :

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Servings: 20

Ingredients

• 3 large eggs
• 1 cup white sugar
• 1 cup grated zucchini
• ¾ cup vegetable oil
• 2 bananas, mashed
• ⅔ cup packed brown sugar
• 2 teaspoons vanilla extract
• 3 ½ cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup dried cranberries
• ½ cup chopped walnuts

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch bread loaf pans.

2. Beat eggs in a large bowl with an electric mixer until light yellow and frothy. Add white sugar, zucchini, oil, bananas, brown sugar, and vanilla; beat until well combined. Stir in flour, cinnamon, baking powder, baking soda, and salt. Fold in cranberries and nuts. Divide batter evenly between the prepared loaf pans.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.