Description
This super moist zucchini banana bread combines ripe bananas and shredded zucchini into a healthy quick bread that’s tender and flavorful. It’s easy to make in one bowl and perfect for breakfast or snacks.
Ingredients
Instructions
1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas until smooth with some small chunks remaining.
3. Shred the zucchini and squeeze out excess moisture using a towel or paper towel.
4. Add eggs, vanilla extract, honey or maple syrup, and oil to the mashed bananas and whisk until combined.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
6. Fold the dry ingredients into the wet ingredients until just combined.
7. Gently fold in the shredded zucchini and optional mix-ins until evenly distributed.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 3
- Cholesterol: 37
Keywords: super moist zucchini banana bread, healthy quick bread recipe, banana zucchini bread, sweet zucchini bread, zucchini bread recipe, moist banana bread, quick bread, healthy banana bread, zucchini banana loaf, breakfast bread