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.

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.Pin

Moist Banana bread with the goodness of Zucchini, this bread is a favorite among family and friends. One of the best ways to use overripe banana and summer bounty Zucchini.

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When zucchini is available in abundance during summer, one of the most frequently made dishes is this Zucchini stir fry, Oven roasted lemon pepper zucchini.

Zucchini In Banana Bread?

I know it sounds wired, a vegetable like zucchini in banana bread? Zucchini being neutral in taste, blend really well with other ingredients and flavors. The moisture in Zucchini gives a nice crumb to the bread. You can barely taste the vegetable in the bread, so no worries for picky eaters.

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.Pin

Ingredients

  • Flour- All-purpose flour. I have used a mix of all-purpose flour and whole wheat flour, but the crumbs were very dense. So better to stick to all-purpose flour.
  • Sugar– I always like to use a mix of white sugar and light brown sugar in my banana bread. Brown sugar gives a caramelized flavor to the bread and makes it extra moist. But you can also use all white sugar instead.
  • Baking powder and baking Soda
  • Eggs- Two large eggs at room temperature.
  • Oil- I have used coconut oil in this recipe. If you have never used coconut oil in baked recipes and wondering if you can smell coconut after it is baked, then-No. You can’t smell coconut. Coconut oil can be substituted with any neutral-flavored oil or even melted butter.
  • Banana– Good overripe bananas are the best to be used for banana bread.
  • Zucchini– Seasonal fresh and firm zucchini are the best.
  • Cinnamon: Zucchini Banana Bread will not taste the same without this crucial ingredient.
  • Vanilla Extract
  • Salt

Steps To Make

Start with shredding the zucchini. Put shredded zucchini in a colander or in cheesecloth and drain as much water as possible.

The next step is to mix all the dry ingredients. Shive all the dry ingredients or place them in a bowl and whisk them until well incorporated.

Step one is to mix dry ingredients. Pin

Then mash ripe bananas. Adding sugar to the ripe bananas helps to mash bananas quickly. Use a fork or a potato masher to mash the bananas.

Add other liquid ingredients followed by shredded zucchini. Stir in the dry mixture in 2-3 parts.

Step 2 is to mix the wet ingredients Pin
Batter of zucchini banana breadPin
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.Pin
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Zucchini Banana Bread

Course breads
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
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.
Servings 10 slice

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
  • cup light brown sugar
  • 2 eggs room temperature
  • 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

Serving: 1g | Calories: 275kcal | Carbohydrates: 47g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 270mg | Fiber: 2g | Sugar: 23g | Vitamin A: 99IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg
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3 Comments

  1. Sue Picciano says:

    I’m going to bake this in my Foodi. Everything I’ve read says to reduce my heat at least 25 degrees. So I’m thinking I’ll bake at 325, at least to start, for probably 30 minutes before I start checking. Any suggestions? I was thinking I’d use my loaf pan. Do you think I’ll need roast/baking rods?

    1. Subhasmita says:

      I am sorry, I can’t help with the timing as I have not used one.

  2. John / Kitchen Riffs says:

    What a fun combo of ingredients! Sounds like a lovely bread. Great recipe — thanks.

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