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Zucchini Banana Nut Bread

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A moist and flavorful quick bread made with ripe bananas, shredded zucchini, and crunchy nuts. Perfect for breakfast or snacking.

Ingredients

Scale
  • 1 cup mashed ripe bananas (about 2–3 bananas)
  • 1 cup grated zucchini (squeezed of excess moisture)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a large mixing bowl, whisk together the mashed bananas, grated zucchini, eggs, oil, brown sugar, granulated sugar, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  5. Fold in the chopped nuts.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Make sure to squeeze the excess moisture from the zucchini to prevent sogginess.
  • This bread can be frozen for up to 3 months.
  • Try adding chocolate chips for a sweeter variation.

Nutrition

Keywords: zucchini banana nut bread, banana bread, zucchini bread, quick bread, vegetarian

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