Banana Zucchini Bread
Creamy, moist, and wonderfully comforting, this Banana Zucchini Bread hits all the right notes when you want something sweet but not too heavy.
Servings: 2 loaves
Equipment
- Loaf Pans
- Mixing Bowl
- Electric Mixer
- Whisk
Ingredients
Ingredients
- 3 large Eggs at room temperature
- 1 cup White Sugar
- 1 cup Grated Zucchini squeezed lightly to remove excess water if very wet
- 3/4 cup Vegetable Oil
- 2 ripe Bananas mashed (about 1 cup)
- 2/3 cup Brown Sugar packed
- 2 teaspoons Vanilla Extract
- 3 1/2 cups All-Purpose Flour
- 1 tablespoon Ground Cinnamon
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/2 cup Dried Cranberries
- 1/2 cup Chopped Walnuts
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch bread loaf pans, tapping out excess flour.
- Beat the eggs in a large bowl with an electric mixer until light yellow and frothy, about 1 to 2 minutes.
- Add the white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract; beat until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt.
- Stir the dry ingredients into the wet mixture gently until just combined. Avoid overmixing to keep the loaf tender.
- Fold in the dried cranberries and chopped walnuts evenly through the batter.
- Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. If the tops brown too quickly, tent with foil for the last 10 minutes.
- Allow to cool in the loaf pans on a wire rack for 10 to 15 minutes before removing. Let the loaves cool completely before slicing for best texture.
Notes
Use ripe bananas with brown spots for the best flavor. If your zucchini is very watery, press it in a clean towel to remove excess moisture.