Zucchini Banana Bread
Warm, tender, and bursting with comforting flavor, this Zucchini Banana Bread is a beautiful harmony of late-summer produce and cozy banana sweetness. Moist and fluffy inside with a lightly caramelized crust. The banana provides deep richness, while grated zucchini adds moisture and a subtle veggie boost. Perfect enjoyed fresh out of the oven, toasted with butter, or as a grab-and-go snack.
Ingredients
- 1 cup mashed ripe bananas
- 1 cup grated zucchini
- 2 large eggs
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9x5 inch loaf pan with parchment paper or lightly grease it with oil or cooking spray.
- In a large bowl, whisk together the mashed bananas, grated zucchini, eggs, brown sugar, granulated sugar, oil, and vanilla extract until smooth and well combined.
- In a separate bowl, mix the flour, cinnamon, nutmeg, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix.
- Fold in the chopped walnuts and mini chocolate chips until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with your spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition
Calories: 240kcalCarbohydrates: 32gProtein: 4gFat: 11gSodium: 210mgFiber: 2gSugar: 17g
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