Super Moist Zucchini Banana Bread
A super moist bread with a tender crumb that's not too sweet but full of flavour and healthy-ish with the addition of zucchini perfect for breakfast or afternoon snack.
Ingredients
- 1 cup of vegetable oil
- ½ cup of brown sugar
- ½ cup of granulated sugar
- 2 large eggs at room temperature
- 3 large ripe bananas mashed
- 1½ cup of shredded zucchini about a large zucchini
- 1 tsp of vanilla extract
- 1 tsp of salt
- 1 tsp of cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 2½ cups of all purpose flour
Instructions
- Preheat your oven to 350°F and line a 9x5 loaf pan with parchment sprayed with cooking spray and set aside.
- Shred your zucchini and squeeze out about half of the water and set aside.
- In a separate bowl whisk all your dry ingredients and set aside.
- To your mixer add oil and both sugars and mix for about 3 mins.
- Add your eggs and vanilla and mix. Then add your bananas and mix.
- With your mixer on low slowly add in your dry ingredients until just combined.
- Take your shredded zucchini and fold it into the batter.
- Pour batter into prepared loaf pan and bake for 50-60 mins. until tooth pick comes out just clean with few crumbs and it's a golden brown colour. It will continue to bake as it cool so you don't want to overbake.
- Let cool in pan for 10 mins before transferring it to cooling rack. Cool for another 20 mins before cutting into.
Notes
This bread stores well on counter overnight in airtight container or in fridge.
You can also slice it up, wrap it and freeze it for up to 3 months.
Try adding some chocolate chips or your favourite nut to the recipe.