Description
This Banana Zucchini Bread is a moist and flavorful twist on classic banana bread, incorporating fresh grated zucchini for added moisture and nutrition. Perfectly spiced with cinnamon and nutmeg, and optionally enhanced with walnuts or chocolate chips, this quick bread is an easy, delicious treat suitable for breakfast or snack time.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas, mashed
- 1 medium zucchini, grated (about 1 cup)
- 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/3 cup melted coconut oil (or vegetable oil)
- 1/2 cup granulated sugar (or honey, maple syrup, or a sugar substitute)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or chocolate chips (optional for extra flavor and texture)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
- Prepare Zucchini: Grate the zucchini using a box grater or food processor. After grating, place the zucchini in a clean kitchen towel or paper towels and squeeze out any excess moisture to prevent sogginess in the bread.
- Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas with a fork. Add the eggs, melted coconut oil, sugar, and vanilla extract, then whisk everything together until well combined.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as overmixing can make the bread dense and tough.
- Add Zucchini and Optional Ingredients: Fold the grated zucchini into the batter, making sure it’s evenly distributed. If using, gently fold in the walnuts or chocolate chips for added texture and flavor.
- Pour and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing to ensure clean cuts.
Notes
- For a healthier option, use whole wheat flour instead of all-purpose flour.
- To keep the bread moist, be sure to squeeze out excess water from the grated zucchini.
- You can substitute granulated sugar with honey, maple syrup, or a sugar substitute according to your dietary preferences.
- Optional additions like walnuts or chocolate chips add extra flavor and texture but can be omitted for a simpler bread.
- Store leftover banana zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 2 months; slice first and wrap pieces tightly before freezing.
