Zucchini Banana Bread (Print version)
Moist zucchini and banana loaf scented with cinnamon; optional walnuts or chocolate chips for a tender breakfast loaf.
# What you'll need:
→ Produce
01 - 1 cup grated zucchini, excess moisture squeezed out
02 - 2 medium ripe bananas, mashed
→ Wet Ingredients
03 - 1/2 cup vegetable oil or melted butter
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/2 teaspoon salt
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1 teaspoon ground cinnamon
→ Optional
12 - 1/2 cup chopped walnuts or pecans
13 - 1/2 cup chocolate chips
# How to make it:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, ensuring even coverage on all sides.
02 - In a large bowl, whisk together the vegetable oil (or melted butter), eggs, and vanilla extract until smooth. Fold in the mashed bananas and grated zucchini, mixing until well incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, granulated sugar, salt, baking soda, baking powder, and ground cinnamon until evenly distributed.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, stirring just until combined. Avoid overmixing to keep the crumb tender.
05 - Gently fold in chopped nuts or chocolate chips if desired, distributing them evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
07 - Bake on the center rack for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
08 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into even portions.
# Expert suggestions:
01 -
- The zucchini disappears completely into the crumb, making every slice impossibly tender without tasting like vegetables.
- It freezes beautifully, so you can stash away summer abundance and pull it out on a cold morning when the garden feels like a distant memory.
02 -
- Under-squeezed zucchini is the single biggest reason this bread turns out wet in the middle, so wring it out like you mean it.
- If you swap some oil for unsweetened applesauce, the bread stays incredibly moist but needs an extra five minutes in the oven to set properly.
03 -
- Grate the zucchini on the large holes of a box grater and let it sit in a strainer for five minutes before squeezing to make moisture removal much easier.
- Use bananas that have been frozen and thawed for the sweetest, most intense banana flavor you can get without adding extra sugar.