why make this recipe

Banana Zucchini Bread is a delightful blend of two healthy ingredients: bananas and zucchini. This recipe is a great way to use up ripe bananas and fresh zucchini, making a moist and sweet treat that everyone will love. Plus, it’s easy to make and perfect for breakfast, snacks, or dessert. The added nuts and cranberries give it a lovely texture and a burst of flavor.

how to make Banana Zucchini Bread

Ingredients:

• 3 large eggs
• 1 cup white sugar
• 1 cup grated zucchini
• 3/4 cup vegetable oil
• 2 ripe bananas, mashed
• 2/3 cup packed brown sugar
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Directions:

1. Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch bread loaf pans.
2. Beat the eggs in a large bowl with an electric mixer until they are light yellow and frothy.
3. Add the white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract. Beat until well combined.
4. Stir in the flour, ground cinnamon, baking powder, baking soda, and salt until mixed well.
5. Fold in the dried cranberries and chopped walnuts.
6. Divide the batter evenly between the prepared loaf pans.
7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 to 50 minutes.
8. Allow the bread to cool in the loaf pans on a wire rack before removing and serving.

how to serve Banana Zucchini Bread

Banana Zucchini Bread is delicious served warm or at room temperature. You can slice it and enjoy it plain, or spread a little butter or cream cheese on top. It also pairs well with a cup of coffee or tea for a cozy afternoon snack.

how to store Banana Zucchini Bread

To store your Banana Zucchini Bread, let it cool completely first. Then wrap it in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. You can also freeze slices for up to 3 months. Just make sure to wrap them tightly to avoid freezer burn.

tips to make Banana Zucchini Bread

• Make sure to squeeze out excess water from the grated zucchini before adding it to the batter. This helps avoid a soggy loaf.
• Use overripe bananas for extra sweetness and flavor.
• Feel free to adjust the spices to your preference; a little nutmeg can add a nice touch.
• If you don’t like walnuts, you can substitute them with pecans or omit them entirely.

variation

You can add chocolate chips instead of cranberries for a sweeter twist. You can also use different nuts or dried fruits based on your taste preferences.

FAQs

1. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just thaw it and drain any excess moisture before adding it to the batter.

2. How do I know when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, bake it for a few more minutes.

3. Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour. Make sure to check that the other ingredients are also gluten-free.