Zucchini Banana Bread Recipe
This Zucchini Banana Bread is soft and tender, perfectly sweet and a great recipe to use when you can’t decide which quick bread you want. It makes for a simple breakfast or afternoon snack and is a great way to use up extra zucchini and ripe bananas.
Servings: 2 9x5" Loaves
- 3 cups Ripe Bananas about 4 large ripe bananas
- 2 cups Zucchini shredded, water squeezed out
- 1 cup Butter melted
- 4 large Eggs lightly beaten
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 4 cups All-Purpose Flour
- 2 teaspoon Baking Soda
- 2 teaspoon Baking Powder
- 1 teaspoon Salt
Preheat oven to 350 degrees.
Spray (2) 9" x 5" or (2) 8 ½" x 5" baking pans with non-stick cooking spray and set aside.
In a large bowl, combine the mashed bananas, shredded zucchini (be sure to squeeze any excess water after grating), melted butter, sugar and vanilla and mix well using a spatula or wooden spoon. Next, add the eggs and stir just enough to combine completely.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined, then fold gently into the banana mixture. Do not overmix.
Divide your batter evenly between the two greased loaf pans. They should be filled about ¾ full.
Bake in a preheated oven for 50-60 minutes, or until the banana bread is golden brown and a toothpick inserted into the center comes out clean.
Remove the pans from the oven and let the bread sit for at least 10 minutes before turning them on their side and gently teasing the loaves out (you may need to use a knife to loosen the edges). Let cool on a wire rack until ready to eat. Enjoy!
Calories: 2485kcal | Carbohydrates: 349g | Protein: 43g | Fat: 105g | Saturated Fat: 62g | Trans Fat: 4g | Cholesterol: 616mg | Sodium: 3231mg | Potassium: 1971mg | Fiber: 14g | Sugar: 132g | Vitamin A: 3768IU | Vitamin C: 42mg | Calcium: 327mg | Iron: 15mg