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Easy Banana Zucchini Bread

A delightful quick bread that combines sweet bananas and earthy zucchini, resulting in a soft, moist treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed bananas (about 3 medium bananas)
  • 1 cup grated zucchini (squeeze out excess moisture)
  • 1/2 cup granulated sugar Can be reduced or substituted with a natural sweetener
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with cooking spray.
  2. In a large mixing bowl, combine the mashed bananas, grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until well blended.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  4. Gradually add the dry mixture to the banana-zucchini mixture, stirring gently until just combined. Avoid over-mixing.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely.

Notes

For optimal freshness, store in plastic wrap at room temperature for up to three days or slice and freeze for up to three months. Avoid using overly ripe bananas and ensure to squeeze excess moisture from zucchini.