Ingredients
Scale
- 2 cups grated zucchini (excess water squeezed out)
- 3 overripe bananas, mashed
- 2 cups all-purpose flour (or half whole wheat)
- 2 large eggs (or flax eggs for vegan)
- 1/2 cup oil or melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 to 3/4 cup sugar (adjust to taste)
- Optional: 1 cup chocolate chips, chopped nuts, or dried fruit
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Mash bananas until smooth.
- Grate zucchini and squeeze out excess water.
- In a large bowl, whisk bananas, eggs, vanilla, and oil or butter.
- In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients, then fold in zucchini and any mix-ins. Do not overmix.
- Pour batter into loaf pan and smooth the top.
- Bake for 50–60 minutes, checking at 50 minutes. A toothpick should come out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use the ripest bananas for the best flavor and sweetness. Squeeze zucchini well to avoid a soggy loaf. Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg