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Banana-Zucchini Bread

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Moist, warmly spiced quick bread that marries ripe bananas with shredded zucchini for extra tenderness and sneaky veggies, studded with optional walnuts and cranberries for texture. ([Allrecipes][1])

Ingredients

Scale
  • 3 large eggs
  • 1 cup white sugar
  • 1 cup grated zucchini
  • 3/4 cup vegetable oil
  • 2 ripe bananas, mashed
  • 2/3 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
  2. In a large bowl, beat eggs until light. Mix in white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla until well combined.
  3. Stir in flour, cinnamon, baking powder, baking soda, and salt just until incorporated. Fold in cranberries and walnuts if using.
  4. Divide batter between prepared pans and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack before slicing.

Notes

  • Wrapped tightly, bread keeps 3 days at room temperature or up to 1 week refrigerated.
  • Freeze individual slices for up to 3 months; thaw at room temperature.
  • Mini chocolate chips can replace cranberries for a kid-friendly variation.
  • Replace up to half the oil with unsweetened applesauce for lower fat.

Nutrition

Keywords: banana bread, zucchini bread, quick bread, moist, walnuts, cranberries

Find it online: https://yumrecipesnow.com/banana-zucchini-bread/