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Zucchini Banana Bread

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Zucchini Banana Bread is a moist, flavorful quick bread that combines ripe bananas and grated zucchini for a naturally sweet, veggie-packed treat. Perfect for breakfast, snacking, or dessert, it’s a wholesome twist on a classic favorite.

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup grated zucchini (moisture squeezed out)
  • 2 eggs
  • 1/3 cup olive oil or melted coconut oil
  • 1/2 cup sugar or maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose or whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1/4 tsp salt
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.
  2. In a large bowl, mash bananas. Add eggs, oil, sugar or maple syrup, and vanilla extract. Mix well.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.
  4. Gradually stir dry ingredients into wet mixture until just combined.
  5. Fold in grated zucchini and optional mix-ins like nuts or chocolate chips.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use gluten-free flour for a gluten-free version.
  • For a vegan version, use flax eggs and maple syrup.
  • To make muffins, reduce bake time to 20–25 minutes.
  • Wrap and freeze individual slices for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/zucchini-banana-bread/