Ingredients
Scale
- 1½ cups flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1½ cups zucchini grated
- 2 bananas ripe and mashed
- 2 eggs
- ½ cups brown sugar
- 2 teaspoons vanilla
- ½ cup vegetable oil
Instructions
- Preheat your oven to 350ºF and grease a 4×8 loaf pan. Set the pan aside.
- In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Whisk and set aside.
- Place grated zucchini in a medium bowl. Squeeze the zucchini to remove excess water, making it as dry as possible.
- To the zucchini, add mashed bananas and eggs, mixing well.
- Then, add brown sugar, vanilla, and vegetable oil to the zucchini mixture and combine evenly.
- Mix in the flour mixture with the zucchini mixture until a thick batter forms.
- Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick comes out clean from the center.
- Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely. Slice and serve.
Notes
Ensure the zucchini is well drained to prevent excess moisture in the bread.
For added flavor, nuts or chocolate chips can be incorporated into the batter if desired.
Store leftovers in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg