A delicious combination of two classic quick breads. This banana zucchini bread’s unique flavor and moist texture will make this your new go to quick bread!
Here is another great zucchini bread recipe! I like this banana zucchini bread better than regular zucchini bread. The banana and zucchini compliment each other so well. I love how moist this bread is, too! This bread is taller than a regular zucchini bread which I consider a huge plus. I think it just looks more appealing. Sometimes I sprinkle the top with mini chocolate chips before baking for a little something extra. So give this recipe a try and let me know what you think!
I start out by getting the bananas and zucchini ready. I mash up the bananas in a 2 cup measuring cup and set it aside. Then I grate up 1 cup of zucchini and set it aside.
Next, I beat the egg, sugar, mashed bananas, canola oil and vanilla together. Then mix in the cinnamon, baking powder, baking soda, and salt.
Stir the flour, then the shredded zucchini.
Pour the batter into a loaf pan that has been sprayed with non-stick cooking spray. Bake for 50 minutes at 325 degrees. I peek in and check on this bread about 30 minutes into baking. If the bananas I used were really ripe then the bread browns faster and I need to cover it with some tin foil so it doesn’t get too brown. Once the bread is done a toothpick will come out nearly clean. Cool in the bread pan for 10 minutes before turning it out on a cooling rack. Cool completely and enjoy!
- 1 cup sugar
- 1 egg
- 1 cup mashed ripe bananas about 3 bananas
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups all-purpose flour
- 1 cup shredded zucchini
Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
In a small bowl, mash and measure out 1 cup of bananas. Set aside.
Shred 1 cup of zucchini. Set aside.
In a large mixing bowl, whisk together the sugar, egg, mashed bananas, canola oil, and vanilla. Stir in the cinnamon, baking powder, baking soda, and salt. Stir in the flour, then the shredded zucchini.
Spread the batter in the loaf pan and bake for about 50 minutes. Check the bread about 30 minutes into baking. If you need to cover the bread to avoid over browning do so now. When done a toothpick should come out mostly clean. Cool for 10 minutes before turning out onto a cooling rack. Cool completely. Enjoy!
Adapted from: http://www.tasteofhome.com/recipes/zucchini-banana-bread