Zucchini Banana Bread
Serves 910 mins prep60 mins cook
This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It really is the BEST zucchini bread recipe!!
0 servings
What you need
Instructions
-1 Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy. -1 In a large bowl, add the the first six ingredients, through vanilla, and whisk to combine. -1 Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix. -1 Add the zucchini (wring out in a paper towel if it’s very moist), bananas, optional walnuts or raisins, and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to about 1/4 cup additional flour. All zucchini and bananas vary in their moisture content and the consistency of batters will vary. Note the zucchini will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary. -1 Turn batter out into the prepared pan , smoothing the top lightly with a spatula. -1 Bake for about 52 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. -1 Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. -1 Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.View original recipe