Here’s a delicious recipe for Banana Zucchini Bread that combines the moistness of bananas with the added texture and nutrition of zucchini. Enjoy baking!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup grated zucchini (with excess moisture squeezed out)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a large bowl, beat the eggs. Add the vegetable oil, honey, granulated sugar, and brown sugar, and beat until well combined. Stir in the vanilla extract, mashed bananas, and grated zucchini.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add Nuts/Chips: Fold in the chopped nuts and chocolate chips if using.
- Bake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Tips:
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too soggy.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for longer storage.
Enjoy your homemade Banana Zucchini Bread!