Are you ready to transform ordinary ingredients into a mind-blowing bread that's secretly packed with nutrition and unbelievable flavor? This Homemade Banana Zucchini Bread is not just another recipe—it's a culinary magic trick that sneaks healthy zucchini into a decadent, moist treat that will have everyone begging for seconds! Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping loaf that's impossibly tender, wonderfully spiced, and guaranteed to become your new favorite comfort food.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup mashed bananas
- 1 cup grated zucchini
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
- In a clean kitchen towel, squeeze excess moisture from the grated zucchini to prevent the bread from becoming too wet. Set aside.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until the mixture is well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the prepared zucchini, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Use overripe bananas for maximum sweetness and moisture—the browner, the better!
- Always squeeze out excess moisture from zucchini to prevent a soggy bread.
- Don't overmix the batter; mix just until ingredients are combined to keep the bread tender.
- For extra flavor, consider adding optional mix-ins like chopped nuts or chocolate chips.
- Check doneness with the toothpick test—it should come out clean with just a few moist crumbs.
- Let the bread cool completely before slicing to help it set and maintain its structure.
- Wrap leftover bread tightly in plastic wrap to maintain moisture and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 35mg
