Banana Zucchini Bread Recipe

Sweet and warm cinnamon-spiced banana zucchini bread is loaded with shredded zucchini. It's easy to make zucchini banana bread for breakfast or snack, and everyone loves it.

– 1½ - 2 cups shredded zucchini about 2 small - medium zucchini – 2 cups (240 g) all purpose flour – 2 tsp ground cinnamon – ¼ tsp ground nutmeg or ginger – 1½ tsp baking powder – ¼ teaspoon baking soda – ½ tsp salt – 1 cup mashed bananas about 2 medium banana – ½ cup (118 ml) neutral oil or melted butter such as canola, coconut, or olive oil – 1 cup (200 g) granulated sugar – 2 large eggs (US), room temperature – 2 tsp (10 ml) vanilla extract – 1 cup (170 g) chocolate chips, optional – ½ cup roughly chopped pecans or walnuts, optional

Ingredient

Direction

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1

Preheat the oven to 350 F (170 C). Using parchment paper, line a 9 x 5 loaf pan, allowing a small overhang on two edges.

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2

Line the bottom of a shallow bowl with a layer of paper towels or a fresh dish towel.

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3

Put shredded zucchini on the towel. Allow zucchini water to drain for 15 minutes. Remove as much water as possible from shredded zucchini before using.

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4

Whisk flour, ground cinnamon and ginger or nutmeg, baking powder, baking soda, and salt in a large bowl until thoroughly blended.

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5

Mash bananas with a few lumps in another big basin. Add oil, granulated sugar, eggs, and vanilla extract and mix well.

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6

Just combine the dry ingredients with the wet, stirring them together. Stir in the zucchini shreds.

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7

The zucchini banana bread batter should be poured into the loaf pan that has been prepared.

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8

After 15 minutes, let the banana bread cool in the loaf pan. Lift the bread out of the pan with the parchment sling, cut it, and enjoy!

also see

also see

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