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Delicious banana zucchini bread with shredded zucchini and ripe bananas, perfect snack.

Banana Zucchini Bread

A cozy and sweet loaf that cleverly incorporates zucchini and ripe bananas, making it a delicious treat that's simple to prepare.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium ripe bananas The browner, the better for sweetness and moisture.
  • 1 medium zucchini, grated No need to peel unless the skin is tough.
  • 2 cups all purpose flour Gives the loaf structure.
  • 1 cup sugar Mix of brown sugar and white sugar for flavor.
  • 2 eggs Helps bind and adds richness.
  • 1/2 cup oil or melted butter Oil for moisture, butter for flavor.
  • 1 teaspoon baking soda For lift.
  • 1 teaspoon baking powder For lift.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 teaspoon cinnamon Optional, but adds warmth.
  • 1 teaspoon vanilla extract Makes it smell like a bakery.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a large bowl, mash the ripe bananas and then whisk in the eggs, sugar, oil, and vanilla.
  3. In another bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Combine the wet and dry ingredients until just mixed.
  5. Fold in the grated zucchini gently.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  3. Let the bread cool in the pan for about 20-30 minutes before transferring it to a wire rack to cool completely.

Notes

Store the bread wrapped in plastic wrap at room temperature for 1-2 days. For longer freshness, refrigerate or freeze slices wrapped tightly. Variations include adding chocolate chips or nuts for extra flavor.