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Zucchini Banana Bread is a delightful twist on traditional banana bread, combining the moistness of ripe bananas with the subtle flavor of zucchini. This easy-to-make recipe is perfect for breakfast, snacks, or dessert, and it’s an excellent way to use up those extra zucchinis from your garden. Packed with nutrients and flavor, this quick bread will become a family favorite!
Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Prepare the Zucchini
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial to prevent the bread from becoming soggy.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the mashed bananas, grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 5: Add Optional Ingredients
If desired, fold in the chopped nuts and chocolate chips for added texture and flavor.
Step 6: Pour and Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Once baked, remove the zucchini banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
FAQs
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw it and squeeze out the excess moisture before adding it to the batter.
How ripe should the bananas be?
The bananas should be very ripe, with brown spots on the skin. The riper the bananas, the sweeter your zucchini banana bread will be!
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser bread. You can also use a mix of both for a healthier option.
How should I store zucchini banana bread?
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Can I add other ingredients to the zucchini banana bread?
Absolutely! You can add ingredients like dried fruits, seeds, or spices to customize your bread to your taste.
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