The beauty of Banana Zucchini Bread lies in its simplicity and the clever use of ingredients that might otherwise go unnoticed in your kitchen. It’s a fantastic way to sneak in some veggies without compromising on taste. The bananas add a natural sweetness and moisture, while the zucchini provides a tender texture that makes each bite melt in your mouth. Adding a handful of chopped pecans introduces a lovely crunch, though this is entirely optional.
One of my favorite tweaks to this recipe is adding a dash of vanilla extract or a sprinkle of chocolate chips, which elevate the flavors to a whole new level. I often enjoy a slice of this bread with my morning coffee or as an afternoon snack. It’s also a hit at potlucks and family dinners, with guests often requesting the recipe after just one bite.
Whether you’re a seasoned baker or a novice in the kitchen, this Banana Zucchini Bread is sure to become a staple in your baking repertoire. So, preheat that oven and let’s get baking – you’re in for a treat that’s as delightful to make as it is to eat!
How to Bake Banana Zucchini Bread
Ingredients:
- 2 cups flour
- ¾ cup sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- ⅛ teaspoon ground nutmeg
- ¾ cup mashed bananas (about 2 medium bananas)
- ¾ cup grated zucchini
- 3 eggs
- ½ cup oil (vegetable or canola)
- ½ cup chopped pecans (optional)
Directions:
Preheat your oven to 350°F.
Combine flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg in a bowl.
In a separate bowl, beat the eggs, then mix in the mashed bananas and oil.
Pour the wet mixture into the dry ingredients. Stir until just combined; the batter may seem dry.
Fold in the grated zucchini and pecans. If the batter appears too dry, let it sit for 5 minutes to allow the zucchini to release moisture.
Lightly grease a 9×5 inch bread pan and pour in the batter.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
FAQs:
Can I substitute the zucchini in this banana zucchini bread recipe?
Yes, you can substitute zucchini with other moisture-rich vegetables or fruits such as grated carrots or apples. However, keep in mind that this might slightly alter the flavor and texture of the bread.
How do I store banana zucchini bread to keep it fresh?
To keep your banana zucchini bread fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Be sure to use an airtight container or freezer bag for freezing.
Can I make this bread gluten-free?
Absolutely, you can make this bread gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Additionally, ensure that the baking powder and other ingredients are certified gluten-free.
What can I use instead of oil in this recipe?
If you prefer not to use oil, you can substitute it with an equal amount of unsweetened applesauce, melted butter, or Greek yogurt. This will slightly change the texture and moisture level of the bread, but it will still be delicious.
Why is my banana zucchini bread too dry?
If your banana zucchini bread turns out dry, it could be because the batter was overmixed or there wasn’t enough moisture in the zucchini. To avoid this, mix the batter just until combined and let it sit for a few minutes to allow the zucchini to release its moisture before baking.
Banana Zucchini Bread
Ingredients
- 2 cups flour
- ¾ cup sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 3 eggs
- ¾ cup mashed bananas about 2 medium bananas
- ½ cup oil vegetable or canola
- ¾ cup grated zucchini
- ½ cup chopped pecans optional
Instructions
- Preheat your oven to 350°F.
- First up, mix your dry ingredients along with sugar in one bowl.
- In another bowl, beat the eggs and then blend in mashed bananas and oil.
- Now, combine your wet mixture with the dry one. Stir gently until everything is just mixed, but don't overdo it. The batter might seem dry, but no worries!
- Next, gently fold in your grated zucchini and pecans. If the batter still looks dry, let it sit for about 5 minutes. The zucchini will do its magic and release moisture.
- Now, lightly grease a 9x5 inch bread pan and pour your batter in.
- Slide it into the preheated oven and bake for 55-60 minutes. You'll know it's done when a toothpick inserted in the center comes out clean.
- Once baked through, let it cool in the pan for about 5 minutes, then transfer it to a wire rack to cool completely.
