Banana Zucchini Bread Recipe

 Banana zucchini bread is a moist, flavorful loaf that combines the natural sweetness of ripe bananas with the light freshness of grated zucchini. It’s a great way to sneak vegetables into a comforting baked good. Perfect for breakfast, snacks, or even as a dessert, this bread stays soft for days and tastes even better the next day.

1. Ingredients (1 loaf – 10 slices):

1. 1 cup grated zucchini (about 1 medium zucchini, squeezed of excess water)

2. 1 cup mashed ripe bananas (about 2 large bananas)

3. 2 large eggs

4. ½ cup vegetable oil or melted coconut oil

5. ½ cup brown sugar, packed

6. ½ cup granulated sugar (or reduce for less sweetness)

7. 2 tsp vanilla extract

8. 2 cups all-purpose flour (or half whole wheat flour for a hearty version)

9. 1 tsp baking soda

10. ½ tsp baking powder

11. ½ tsp salt

12. 1 tsp ground cinnamon

13. ½ tsp ground nutmeg (optional, for warmth)

14. ½ cup chopped walnuts or pecans (optional, for crunch)

15. ½ cup chocolate chips (optional, for sweetness)

2. Cooking and Serving Details:

1. Servings: 10 slices

2. Preparation time: 20 minutes

3. Baking time: 55–65 minutes

4. Total time: 1 hour 20 minutes

3. Method:

1. Prepare Zucchini: Grate 1 medium zucchini. Place it in a clean kitchen towel and squeeze out excess water. This prevents the bread from becoming too soggy.

2. Prepare Bananas: Mash ripe bananas in a large bowl until smooth. Tip: Overripe bananas with brown spots are best for sweetness and flavor.

3. Mix Wet Ingredients: To the bananas, add eggs, oil, both sugars, and vanilla. Whisk until well combined.

4. Mix Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

5. Combine Batter: Gently fold dry ingredients into wet mixture until just combined. Do not overmix.

6. Add Mix-ins: Fold in grated zucchini, nuts, or chocolate chips if using. Batter will be thick but moist.

7. Prepare Pan: Grease and flour a 9×5-inch loaf pan or line with parchment paper. Pour batter evenly into pan.

8. Bake: Place in a preheated oven at 175°C (350°F) for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool: Let bread cool in pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing for clean slices.

4. Serving Suggestions:

1. Spread with cream cheese or butter for breakfast.

2. Serve slightly warmed with a drizzle of honey.

3. Pack slices in lunch boxes for a healthy snack.

5. Extra Tips:

1. If your zucchini is very watery, squeeze it twice to avoid a gummy loaf.

2. For a lighter version, replace half the oil with unsweetened applesauce.

3. For mini loaves or muffins, reduce baking time to 20–25 minutes.

4. Store bread wrapped at room temperature for 2–3 days, refrigerate up to 1 week, or freeze slices for 2 months.

6. Nutrition per slice (1 of 10):

1. Calories: ~240 kcal

2. Protein: 4 g

3. Carbohydrates: 33 g

4. Fat: 11 g

5. Fiber: 2 g

6. Sugar: 18 g

7. Sodium: 210 mg