Description
This easy one-bowl recipe combines zucchini and overripe bananas to create a very moist and flavorful quick bread. It is a simple way to use garden produce.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini, squeezed dry
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas until just combined.
- Fold in the grated, squeezed zucchini.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- Squeeze excess water from the grated zucchini using paper towels or a clean kitchen cloth; this prevents a soggy loaf.
- Use very ripe bananas for the best natural sweetness and moisture.
- For a spiced variation, add 1/4 teaspoon of nutmeg to the dry ingredients.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg