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Banana Zucchini Bread

A moist and delightful bread combining ripe bananas and shredded zucchini, perfect for breakfast, brunch, or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed Choose ripe bananas for maximum sweetness.
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 piece egg, beaten For a vegan option, substitute with flaxseed meal.
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Sprinkle a little extra on top for added aroma.
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour Do not overmix.
Main Ingredients
  • 1 cup shredded zucchini Grate zucchini finely for better texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a bowl, mix the mashed bananas, melted butter, and vanilla extract until well combined.
  3. In another bowl, combine baking soda, salt, cinnamon, and sugar.
  4. Stir the dry ingredients into the banana mixture until just combined.
  5. Mix in the beaten egg and shredded zucchini.
  6. Gently fold in the flour until just combined. Don’t overmix!
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Store in the fridge for up to a week or freeze for up to 3 months. Reheat slices in the microwave for 10 to 15 seconds.