Description
This banana zucchini bread recipe is the perfect mashup of everyone’s favorite breads! It comes out fluffy and moist: a total crowd pleaser.
Ingredients
Scale
- 1/4 cup melted salted butter
- 1/3 cup neutral oil
- 3/4 cup granulated sugar (for very ripe bananas, or 1 cup for ripe bananas)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup mashed banana
- 1 1/2 cups shredded zucchini (about 8 ounces), grated with large grater
- 1 3/4 cup [245 g] all-purpose flour
Instructions
- Preheat oven to 350°F. Butter a 9×5-inch loaf pan.
- Melt the butter, then whisk in the oil, granulated sugar, eggs, vanilla extract, baking powder, baking soda, cinnamon, and salt.
- Use a spatula to mix in the mashed banana and shredded zucchini. Then mix in the flour until just combined, mixing just until there are no longer streaks of dry ingredients.
- Pour the batter into the prepared loaf pan. Sprinkle top with a few teaspoons of extra sugar (or turbinado sugar, if desired).
- Bake 60 to 65 minutes, until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil or up to 1 week refrigerated (allow to come to room temperature before serving). You can also freeze slices in a sealed container or tightly wrapped and placed in a ziplock bag for up to 3 months.
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
