Description
Moist and flavorful banana bread with the added benefit of zucchini.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking soda
- pinch of salt
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup grated zucchini, excess water squeezed out
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, combine the mashed bananas, melted butter, baking soda, and salt.
- Stir in the sugar, beaten egg, and vanilla extract.
- Add the flour and mix until just combined. Do not overmix.
- Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure the bananas are very ripe for the best flavor.
- Squeeze out as much water as possible from the grated zucchini to prevent the bread from being too wet.
- You can add nuts or chocolate chips for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: zucchini bread, banana bread, quick bread, baking, dessert