Print

Banana Zucchini Bread

Close-up of two moist slices of banana zucchini bread with visible nuts on top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and flavorful quick bread combining ripe bananas and grated zucchini, perfect for breakfast or snacks.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 1 cup grated zucchini
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup dried cranberries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a bowl, mix mashed bananas, grated zucchini, sugar, oil, egg, and vanilla.
  3. In another bowl, whisk flour, baking soda, salt, and cinnamon.
  4. Combine wet and dry ingredients. Fold in walnuts or cranberries if using.
  5. Pour batter into the loaf pan. Bake for 50-60 minutes until a toothpick comes out clean.
  6. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

  • For extra moisture, wrap cooled bread in plastic wrap and store overnight.
  • Use overripe bananas for the best flavor.
  • Grate zucchini finely and squeeze out excess moisture before adding.

Nutrition

Find it online: https://gourmetgaze.com/banana-zucchini-bread-recipe-moist-easy/