Banana Zucchini Bread

Sweet and warm cinnamon-spiced banana zucchini bread is loaded with shredded zucchini. It's easy to make zucchini banana bread for breakfast or snack, and everyone loves it.

-1½ - 2 cups shredded zucchini -2 cups all purpose flour -2 tsp ground cinnamon -¼ tsp ground nutmeg -1½ tsp baking powder -¼ teaspoon baking soda -½ tsp salt

INGREDIENTS

-1 cup mashed bananas -½ cup neutral oil -1 cup granulated sugar -2 large eggs -2 tsp vanilla extract -1 cup chocolate chips -½ cup roughly chopped pecans

Heat oven to 350 F (170 C). Cover a 9x5 loaf pan with parchment paper, leaving two sides overhanging. Cover the bottom of a shallow bowl with paper towels or dish cloths.  

INSTRUCTIONS

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Heat oven to 350 F (170 C). Cover a 9x5 loaf pan with parchment paper, leaving two sides overhanging. Cover the bottom of a shallow bowl with paper towels or dish cloths.  

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Put shredded zucchini on the towel. Allow zucchini water to drain for 15 minutes. Remove as much water as possible from shredded zucchini before using.  

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Mash bananas with a few lumps in another big basin. Add oil, granulated sugar, eggs, and vanilla extract and mix well. Mix dry ingredients with wet until just mixed.  

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Mix in shredded zucchini.Fill the loaf pan with zucchini banana bread batter. Bake the zucchini bread for 45–65 minutes until a toothpick inserted into 

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The center comes out with a few moist crumbs. Let banana bread cool in the loaf pan for 15 minutes. Lift the bread from the pan with the parchment sling, slice, and enjoy!

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ALSO SEE

Banana Brownies Recipe