Banana Zucchini Bread
Creamy, moist, and wonderfully comforting, this Banana Zucchini Bread combines ripe bananas and shredded zucchini for a tender, slightly spiced loaf with cozy flavor. Perfect for breakfast, snacks, or dessert.
Equipment
- Loaf Pans
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Ingredients
Bread Batter
- 3 large eggs at room temperature
- 1 cup white sugar
- 1 cup grated zucchini squeezed lightly to remove excess water
- 3/4 cup vegetable oil
- 2 ripe bananas mashed (about 1 cup)
- 2/3 cup packed brown sugar
- 2 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans, tapping out excess flour.
- Beat the eggs in a large bowl with an electric mixer until light yellow and frothy, about 1–2 minutes.
- Add the white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract; beat until smooth.
- In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Gently stir the dry ingredients into the wet mixture until just combined.
- Fold in the dried cranberries and chopped walnuts.
- Divide the batter evenly between the loaf pans and smooth the tops.
- Bake until a toothpick inserted in the center comes out clean, 45–50 minutes. Tent with foil if browning too quickly.
- Cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Use ripe bananas for better flavor and avoid overmixing the batter. You can substitute walnuts with pecans or add chocolate chips for sweetness. Store cooled loaves wrapped tightly for up to 5 days or freeze slices for up to 3 months.