Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup shredded zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan; line with parchment paper if desired.
- In a large bowl, mash the bananas until smooth. Add vegetable oil, eggs, vanilla extract, and sugars; beat until combined. Stir in shredded zucchini evenly.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add to wet ingredients, stirring gently just until combined.
- Fold in chopped walnuts for added crunch.
- Pour batter into the prepared loaf pan. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra flavor, add a handful of chocolate chips or other nuts.
- Ensure not to overmix to keep the bread tender.
- Can be stored at room temperature in an airtight container for up to 3 days.
- Wrap tightly and refrigerate for up to a week or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 240 Kcal
- Sugar: 14g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
