Banana Zucchini Bread

Banana Zucchini Bread - Enjoy a lovely veggie surprise while adding more moisture and nutrients to our favorite banana bread. Oh yes! Zucchini for the win! A soft, moist quick bread perfect for breakfast and sweet enough to double as a dessert. It's a fresh addition to your banana bread recipe collection!

Course Bread, Breakfast

Cuisine American

Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings - 10

Calories 128kcal

Author Imma

Ingredients

2 cups or 240 grams all-purpose flour
1½ teaspoon or 7.5 grams baking powder
½ teaspoon or 2.5 grams baking soda
1 tablespoon or 6 grams lemon zest
1 teaspoon or 6 grams salt
1-2 large bananas, mashed (about 1 cup)
2 large eggs
1 cup or 200 grams granulated sugar
⅓ cup, 76 grams, or 2.7 ounces unsalted butter, melted
⅓ cup or 2.7 ounces sour cream
1 teaspoon or 5 milliliters vanilla extract
2 cups or 377 grams zucchini, grated

Instructions

Preheat your oven to 350°F/177℃. Grease a 9x5-inch loaf pan with nonstick baking spray and set aside.
Whisk the flour, baking powder, baking soda, lemon zest, and salt in a medium bowl. Set aside.
In a large bowl, add mashed bananas, eggs, sugar, melted butter, sour cream, and vanilla extract. Stir until smooth.
Add the dry ingredients to the wet ingredients and stir until thoroughly combined.
Finally, add freshly grated zucchini. Don't over mix.
Pour batter into the prepared loaf pan, and bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. If you added chocolate chips, you might have some melted chocolate chips on the toothpick, and that's fine.
Remove the pan from the oven and set it on a wire rack to cool for about 10-15 minutes. Carefully remove bread from the pan. Let the bread cool before slicing. Cut into slices and serve.

Notes

Overripe bananas with brown spots work well in this easy banana zucchini bread recipe.
Refrain from opening your oven door too often because it lowers the temperature and interrupts the baking process. Then you end up with flat bread undercooked in the middle.
You can loosely cover the pan with foil if the banana bread is browning too quickly.
The same batter in muffin tins makes zucchini banana muffins. Oh yeah! Bake at 350°F/177℃ for 20-25 minutes.
Don't forget to squeeze all the excess juice out of the zucchini so the batter won't be too watery. Drain the grated zucchini first in a colander, then place them in a kitchen towel and squeeze all the excess water out.
Zucchini will release more water as you bake the bread dessert, so your batter should be on the thicker side. And since zucchini and bananas vary in their moisture content, you may add a tablespoon of flour or more depending on your batter's consistency.
If you wish to "hide" the zucchini in this banana bread recipe, you may opt to peel the zucchini first before grating.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition