zucchini banana bread
A moist and delicious twist on classic quick breads, this Zucchini Banana Bread combines the best of both worlds. Perfect for breakfast, snacks, or dessert, it's packed with ripe bananas, shredded zucchini, warm cinnamon, and sweetened just right. Bakes up tender and flavorful every time!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 0.5 cup vegetable or canola oil
- 0.5 cup unsweetened applesauce
- 2 medium ripe bananas, mashed (about 1 cup) bananas should be very ripe for optimal sweetness
- 1.5 cups shredded zucchini do not squeeze excess moisture out
Instructions
Preparation Steps
- Preheat the oven to 350 degrees and grease two 9x5-inch loaf pans. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
- In another medium bowl, combine the eggs, sugar, oil, applesauce, and bananas. Stir until well combined.
- Add the egg mixture to the flour mixture and stir until just incorporated. Do not overmix at this point or the batter will get tough. Add the shredded zucchini and gently fold it into the batter. Pour the batter evenly into the two prepared loaf pans and bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for about 10 minutes, then remove from the pan and let it cool completely before serving. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Notes
This bread freezes excellently! Wrap each loaf tightly in plastic and then foil; it will keep for 2-3 months. This recipe can also be tripled successfully for larger batches. If you don’t have applesauce, substitute with an equal amount of oil, mashed banana, sour cream, or plain yogurt.