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Banana Zucchini Bread

A delightful moist bread combining the natural sweetness of ripe bananas and the subtle earthiness of zucchini, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed Use overripe bananas for sweetness.
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 piece egg, beaten
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1 cup shredded zucchini Squeeze out excess water before shredding.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a mixing bowl, combine the mashed bananas, melted butter, and vanilla extract.
  3. In another bowl, whisk together baking soda, salt, cinnamon, and sugar.
  4. Stir the dry ingredients into the banana mixture until just blended.
  5. Mix in the beaten egg and shredded zucchini.
  6. Gently fold in the flour until it’s barely combined; don’t overmix!
  7. Pour the batter into your greased loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let it cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

Store at room temperature for 2-3 days in a tight wrap; refrigerate for up to a week; freeze for up to three months. Allow to cool completely before slicing for the best texture. Experiment with add-ins like chocolate chips or nuts for additional flavor.