Ingredients
Scale
- 3 ripe bananas, mashed
- 1 medium zucchini, finely grated and squeezed
- 2 large eggs
- ½ cup melted butter (or oil)
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan.
- In a large bowl, mash bananas. Whisk in sugar, eggs, butter, and vanilla until smooth.
- Stir in the grated zucchini.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into the wet mixture, stirring gently until combined.
- Fold in any optional mix-ins.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Let cool 15 minutes in pan, then transfer to a wire rack. Cool completely before slicing.
Notes
- Use bananas with dark spots for best flavor.
- Don’t skip squeezing the zucchini—it prevents a soggy loaf.
- For added crunch, sprinkle raw sugar or oats on top before baking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 240
- Sugar: 15g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg