This Banana Zucchini Bread is a scrumptious combo of two dessert bread favorites! It is perfectly moist and fun to enjoy at breakfast, snack time or any time!
I’ve always been a huge fan of zucchini treats. This time of year when it’s fresh and readily available at my local supermarket, I can’t help but stock up and then get busy making yummy confections like today’s sweet loaves!
Last year I shared this fantastic Zucchini Bread recipe and I thought, why not switch it up a little and add in some bananas? I mean, I love zucchini bread and I can never have enough banana bread, especially when it involves chopped pecans, so why not combine the two?
The marriage is a match made in heaven, I tell you!
I opted not to add chocolate chips, which is really shocking, coming from my chocolate-obsessed self, but I thought it was perfectly divine and even better off without them. If you get the urge to add them, feel free to do so and let me know how it turns out!
Zucchini and banana were meant to be best friends! This dessert is proof of that! I like to shred my zucchini nice and fine because I’d rather not find big strings of it in my bread, but feel free to grate it to the size of your liking.
I sent a photo of this to my sisters to tempt them and my one sister commented that she was hesitant to make it only because it meant grating zucchini. I assured her that it is far from tedious or time consuming-it took me about a minute. Zucchini is much easier to grate than carrots and that’s a very good thing!
The one thing that keeps me back from making Carrot Cake is the grating of the carrots (shoot me!). And the orange hands that result. But this dessert will require no sacrifice of skin color or precious minutes.
This is one of those desserts that’s even better after it’s had time to sit in a zip top baggie or other sealed container for a while. It moistens so amazingly and the flavors really combine. I admit that I’ve been calling this breakfast for the last few days. It’s just so hard to say “no” when I wake up, the stomach’s growling, and this delightful Banana Zucchini Bread is sitting there on the counter staring at me just begging to be enjoyed!
I can’t think of a better way to start the day than with a slice of this in hand and a glass of cold milk in the other!
Banana Zucchini Bread
Ingredients
- 1 c. very finely grated zucchini peel it first
- 1 c. mashed banana use very ripe bananas
- 1 c. packed light brown sugar
- 3/4 c. granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 1 c. butter softened
- 3 c. all-purpose flour
- 1 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1/4 tsp. baking powder
- 3/4 c. chopped nuts walnuts or pecans
Instructions
- Preheat oven to 325 degrees Fahrenheit and grease two regular-sized loaf pans.
- In the bowl of an electric mixer, combine zucchini, banana, brown and granulated sugar, eggs, vanilla and butter, scraping the sides of the bowl in between mixing.
- In a separate bowl, stir together flour, cinnamon, baking soda, salt, and baking powder. Add to wet mixture and mix until combined. Quickly mix in nuts.
- Divine mixture evenly between prepared pans, spread so it's level, then place in the oven and bake for approximately 45 minutes to one hour, or just until a toothpick inserted into the center comes out clean. Mine was done in 50 minutes. Check frequently so you don't over bake it.
- Let bread sit in pans and cool for about ten to twenty minutes before carefully removing to a cooling rack to cool completely. Store in air tight container or zip top bags.
You’ve still got time to make this before zucchini go out of season! You’ll thank yourself when you do!
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