Zoobana Zucchini Banana Bread
Say hello to your new favorite baked treat: Zoobana Zucchini Banana Bread! This moist and flavorful quick bread brings together the natural sweetness of ripe bananas and the subtle earthiness of grated zucchini for a delightful twist on classic banana bread. Enhanced with warm cinnamon spice and the option to fold in crunchy walnuts or melty chocolate chips, this loaf strikes the perfect balance of wholesome and indulgent. With just 15 minutes of prep time, it’s an effortless way to sneak in some veggies while satisfying your sweet tooth. Whether enjoyed as a breakfast, snack, or dessert, this zucchini banana bread is a deliciously versatile addition to your recipe collection. Bake a loaf today and enjoy the ultimate fusion of comfort and nutrition!
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Recipe Information
Ingredients
- 2 large Ripe bananas
- 1 medium (about 1 cup grated) Zucchini
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 large Eggs
- 0.5 cup Unsalted butter (melted and cooled)
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Optional: chopped walnuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth with a fork or potato masher.
Grate the zucchini using the small holes of a box grater. Lightly press the grated zucchini with a paper towel to remove excess moisture, but do not dry it out completely.
In the same bowl as the bananas, add the grated zucchini, melted butter, eggs, vanilla extract, granulated sugar, and brown sugar. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in a dense bread.
If desired, fold in the chopped walnuts or chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 489.5 g | 178% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 267.9 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 278 mg | 21% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2094 mg | 45% | |
*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.
