Ingredients
Scale
- 1½ cups flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1½ cups zucchini grated
- 2 bananas ripe and mashed
- 2 eggs
- ½ cups brown sugar
- 2 teaspoons vanilla
- ½ cup vegetable oil
Instructions
- Preheat your oven to 350ºF and grease a 4×8 loaf pan. Set the pan aside.
- In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Whisk together and set aside.
- In a medium-sized bowl, add the grated zucchini and squeeze to discard excess water. It should be dry.
- Mix in the mashed bananas and eggs with the dried zucchini until well combined.
- Stir in the brown sugar, vanilla, and vegetable oil until the mixture is even.
- Combine the dry ingredients with the wet mix, blending well until a thick batter forms.
- Pour the batter into the prepared loaf pan and bake for 45 minutes, or until the top is browned and a toothpick comes out clean from the center.
- Cool in the pan for 15 minutes, then remove and let cool on a rack. Slice and serve.
Notes
Make sure to squeeze out as much moisture from the zucchini as possible for the best texture.
Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Add nuts or chocolate chips for extra flavor if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg