Banana Zucchini Bread
This moist and flavorful banana zucchini bread combines the sweetness of ripe bananas with the subtle earthiness of zucchini, making it a perfect treat for breakfast or a delightful snack any time of the day.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 2 loaves 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 teaspoon baking soda
- 1 cup grated zucchini
- 1 tablespoon ground cinnamon
- 1 cup white sugar
- ¾ cup vegetable oil
- ½ cup chopped walnuts
- 3 large eggs
- ½ cup dried cranberries
- 2 ripe bananas, mashed
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup packed brown sugar
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch bread loaf pans.
- In a large bowl, beat eggs until light yellow and frothy using an electric mixer. Add white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract. Beat until well combined.
- In a separate bowl, stir together all-purpose flour, ground cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in dried cranberries and chopped walnuts until evenly distributed.
- Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pans on a wire rack for 10 minutes. Remove from pans and continue cooling on the wire rack before slicing and serving.
Nutrition
- Calories: 272
- Sugar: 21g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 28mg