Zucchini Banana Bread

Moist Zucchini Banana Bread, this bread is the best of both worlds. Everyone's favorite banana bread with shredded Zucchini, spiced with ground cinnamon has a moist crumb and really easy to make.

Course breads

Cuisine American

Prep Time 15

Cook Time 1

Servings slice

Calories 275kcal

Author Subhasmita

Ingredients

2 cups Flour
½ teaspoon salt
1.5 teaspoon ground cinnamon
1 teaspoon Baking powder
½ teaspoon baking soda
3 Large Overripe bananas
½ cup castor sugar
⅓ cup light brown sugar
2 eggs room temperature
⅓ cup coconut oil or any neutral flavored oil
1 cup Shredded Zucchini (tightly packed)
2 teaspoon vanilla extract

Instructions

Pre-heat oven to 350 F.Prepare a 9-inch loaf pan.
Put shredded zucchini in a cheesecloth or with hands squeeze as much liquid as possible.
In a bowl mix flour, baking powder, baking soda, salt, and cinnamon. Whisk it well.
In another bowl add ripe banana and sugar. With the help of a fork or potato masher mash bananas until it is almost smooth.
Add eggs, oil, vanilla to the banana sugar mixture. Whisk well.
Stir in the shredded zucchini.
Add the dry ingredients in 2-3 parts to the wet mixture. First, incorporate the dry ingredients well before adding the next part.
Pour the batter into the prepared pan and bake 50 to 60 minutes until a toothpick inserted comes out clean.
Gently release the edges of the bread from the pan using a knife. Transfer the loaf to a wired rack.
Let the bread cool completely before cutting.

Nutrition