Why make this recipe
Banana Zucchini Bread is a delicious and moist treat that combines the sweetness of ripe bananas with the subtle flavor of zucchini. It’s a great way to use up those extra zucchinis in your garden or the ripe bananas sitting on your counter. This bread is not only tasty but also packed with nutrients. Plus, it makes your kitchen smell amazing while baking!
How to make Banana Zucchini Bread
Ingredients:
- 3 large eggs
- 1 cup white sugar
- 1 cup grated zucchini
- 1 cup vegetable oil
- 2 ripe bananas, mashed
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dried cranberries
- 1 cup chopped walnuts
Directions:
- Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch bread loaf pans.
- In a large bowl, beat the eggs with an electric mixer until they are light yellow and frothy.
- Add the white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla. Beat until everything is well combined.
- Stir in the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt until just combined.
- Fold in the dried cranberries and chopped walnuts.
- Divide the batter evenly between the two prepared loaf pans.
- Bake in the preheated oven for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the loaf pans on a wire rack before removing and serving.
How to serve Banana Zucchini Bread
Banana Zucchini Bread can be served warm or at room temperature. It makes a great breakfast option or a delightful snack. You can enjoy it plain or spread a little butter on top. It’s also delicious with a cup of coffee or tea.
How to store Banana Zucchini Bread
To store Banana Zucchini Bread, let it cool completely. Wrap the bread tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to 3 months.
Tips to make Banana Zucchini Bread
- Make sure to squeeze excess moisture from the grated zucchini for a less soggy bread.
- Use ripe bananas for the best sweetness and flavor.
- Feel free to add other spices like nutmeg for extra flavor.
- If you don’t have walnuts, you can substitute them with your favorite nuts or skip them altogether.
Variation
You can change the mix-ins based on your preference. Try adding chocolate chips, shredded coconut, or even sunflower seeds. For a healthier version, you could replace some of the all-purpose flour with whole wheat flour.
FAQs
Q: Can I use frozen zucchini?
A: Yes, you can use frozen zucchini. Just thaw it and make sure to drain any excess water before adding it to the batter.
Q: Can I make this bread without eggs?
A: Yes, you can replace the eggs with applesauce or a flaxseed mixture for a vegan version.
Q: How do I know when the bread is done?
A: The bread is done when a toothpick inserted into the center comes out clean. If it looks too brown on top, you can cover it with foil during the last few minutes of baking.
