Description
This Zucchini Banana Bread is a delicious way to use up ripe bananas and fresh zucchini.
Ingredients
Scale
- 4 large eggs
- 1 ½ cups mashed ripe banana (about 3 medium bananas)
- 1 ¼ cups granulated sugar
- ½ cup vegetable oil
- 3 cups all-purpose flour (properly measured)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 ½ cups shredded unpeeled zucchini
Instructions
- Preheat oven to 350°F. Grease 2 9×5-inch loaf pans. Set aside.
- In a large bowl, whisk eggs, mashed banana, sugar and oil until well-combined.
- Add flour, baking powder, baking soda, cinnamon, and salt. Stir just until combined.
- Fold in zucchini just until incorporated.
- Pour into greased 9×5 loaf pans.
- Bake until a toothpick inserted in center comes out clean, about 45-50 minutes.
- Cool in pans for 10 minutes before removing to wire racks to cool completely.
Notes
- This bread can be frozen for later use.
- Make sure to properly measure the flour for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg