Description
A delightful banana zucchini bread that combines sweetness and moist texture, perfect for any time of the day.
Ingredients
Scale
- 1.75 cups all-purpose flour
- 0.7 cup granulated sugar
- 0.3 cup light brown sugar (packed)
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1.25 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1.25 cups mashed ripe bananas
- 1.5 cups grated zucchini (well squeezed dry)
- 0.5 cup neutral oil (such as canola or vegetable)
- 3.5 oz beaten eggs (about 2 large)
- 2 tsp vanilla extract
- 0.25 cup plain Greek yogurt or sour cream
- 0.5 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan or line it with parchment paper.
- Mix the flour, granulated sugar, light brown sugar, baking soda, baking powder, fine sea salt, ground cinnamon, and ground nutmeg in a large bowl.
- Combine the mashed bananas, grated zucchini, neutral oil, beaten eggs, vanilla extract, and Greek yogurt or sour cream in another bowl.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: banana bread, zucchini bread, easy baking, quick bread, dessert