Zucchini banana bread is an easy quick bread to make with your extra summer zucchini and ripe bananas. This bread is soft, tender, and moist, and makes a fantastic breakfast or midday snack.
1cupgrated zucchiniafter measuring, squeeze liquid out
½cupbrown sugar
¼cupgranulated sugar
⅓cupvegetable oil
1large egg
1teaspoonvanilla extract
1 ½cupsall purpose flour
1teaspoonbaking soda
½teaspoonbaking powder
1teaspooncinnamon
½teaspoonsalt
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a 9x5 loaf pan with parchment paper (or grease and flour bottom and sides) and set aside.
In a large bowl, add bananas and mash with a fork. Then, add grated zucchini (with the liquid squeezed out), brown sugar, granulated sugar, oil, eggs, and vanilla extract. Stir until fully combined. Set aside.
In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Make a well in the middle and add wet ingredients. Stir until just combined.
Pour batter into loaf pan. Bake, uncovered, for 50-60 minutes, or until bread is baked through in the center. Bread should be browned across the top and a toothpick inserted into the center should come out with crumbs, not wet batter.
Allow to cool to room temperature before slicing.
Notes
Optionally, add ½ cup of chopped walnuts or pecans for a little crunch.
If bread is browning too quickly in the oven, loosely tent with foil for the remainder of the baking time.
Zucchini bread will keep for 3-4 days in a sealed container at room temperature, up to a week in a sealed container in the refrigerator, or up to 3 months tightly wrapped in the freezer.
Use the small side of a box grater to finely grate your zucchini. It will bake seamlessly into your bread. Or, use the large side of a box grater for more texture in your finished bread.