Modified Banana Zucchini Bread
Discover the perfect balance of sweetness and wholesome goodness with our Modified Banana Zucchini Bread recipe. This moist and flavorful loaf combines the natural sweetness of ripe bananas and the subtle earthiness of grated zucchini, creating a healthier twist on classic banana bread. Enhanced with warm notes of cinnamon and a tender texture, the recipe is endlessly versatile—choose between chopped walnuts for a nutty crunch or chocolate chips for a decadent touch. Easy to make with pantry staples like all-purpose flour and pantry sugars, it comes together in under an hour, making it an ideal treat for breakfast, afternoon snacks, or dessert. Whether you’re looking to sneak veggies into your baking or elevate your banana bread game, this recipe is guaranteed to delight. Perfect for family gatherings or quiet mornings with coffee, this loaf truly has it all!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1.5 cups Ripe bananas, mashed
- 1 cup Zucchini, grated and squeezed of excess moisture
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted and cooled
- 2 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 cup Chopped walnuts or chocolate chips (optional)
- Nonstick cooking spray or butter
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with nonstick cooking spray or butter.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, combine the mashed bananas, grated zucchini, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix to keep the bread tender.
If using chopped walnuts or chocolate chips, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve and enjoy your Modified Banana Zucchini Bread!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 31.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
