Banana Zucchini Bread
Banana zucchini bread is a moist, lightly sweetened zucchini bread filled with crunchy walnuts. A great way to use up leftover bananas and zucchini!
Servings: 10 slices
Calories: 263kcal
Ingredients
- 1 cup (135 g) finely grated zucchini, after measuring, squeeze liquid out*
- 2 medium bananas, very ripe
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ⅓ cup (66 g) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (56 g) chopped walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- Measure 1 cup (135 grams) of grated zucchini. Place zucchini into a few layers of paper towels, or a kitchen towel, and gently squeeze over the sink to remove excess liquid. Zucchini should measure about 70 grams afterward.
- In a large bowl, add peeled bananas. Mash with a fork or a hand mixer. Add remaining wet ingredients: zucchini, brown sugar, granulated sugar, oil, egg, and vanilla extract. Mix, or stir, until incorporated.
- In a separate bowl, add dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Whisk to remove clumps. Add dry ingredients to wet ingredients and stir until just incorporated. Add chopped walnuts and stir to combine.
- Pour into prepared loaf pan. Bake for about 50 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (70 grams) before adding to the batter.
- Leftover banana zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Banana bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Walnuts can be omitted or substituted with pecans or chocolate chips.
Nutrition Estimate
Serving: 1slice | Calories: 263kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 258mg | Potassium: 185mg | Fiber: 2g | Sugar: 19g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg