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–+ servings

Zucchini Banana Bread

Ripe bananas and grated zucchini join forces in this easy loaf, delivering a subtly spiced, soft bread that’s delicious for breakfast or afternoon breaks.
Print Recipe
Zucchini Banana Bread

Ingredients

  • 1 cup mashed ripe banana about 2 medium bananas
  • 1 cup grated zucchini squeeze out excess moisture
  • 2 large eggs
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional
  • 1/2 cup chopped walnuts or pecans optional

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a large bowl, whisk together mashed banana, grated zucchini, eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
  • In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Add dry ingredients to wet ingredients and stir until just combined (don’t overmix!). Fold in nuts if using.
  • Pour batter into the prepared loaf pan. Smooth the top.
  • Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Servings: 8