Description
This moist and flavorful Banana Zucchini Bread combines ripe bananas and grated zucchini into a delicious quick bread. Enhanced with warm cinnamon and nutmeg, and optionally loaded with walnuts or chocolate chips, this easy homemade bread is perfect for breakfast or a snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients
- 3 ripe bananas, mashed
- 1 cup grated zucchini, excess moisture squeezed out
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan thoroughly to prevent the bread from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optional nutmeg until well combined.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas. Add the grated zucchini (with excess moisture squeezed out), granulated sugar, brown sugar, vegetable oil or melted butter, eggs, and vanilla extract. Mix until the ingredients are fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing, which can make the bread tough.
- Add Optional Ingredients: Gently fold in the chopped walnuts or chocolate chips if you choose to include them for added texture and flavor.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no raw batter.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing to prevent it from breaking apart.
Notes
- Always squeeze out excess moisture from the zucchini before adding it to the batter to avoid a soggy or dense loaf.
- This bread freezes well; wrap slices airtight to preserve freshness.
- Store the bread in an airtight container to maintain moistness for several days.
