Banana Zucchini Bread
Banana Zucchini Bread combines two classic quick breads into one moist, lightly spiced loaf. Grated zucchini and mashed banana keep every slice tender and naturally sweet.
Equipment
- 2 Loaf Pans
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 3 teaspoon Cinnamon
- 3 Large eggs
- 1 cup Vegetable oil
- 2¼ cups Granulated sugar
- 3 teaspoon Vanilla extract
- 2 cups Zucchini, grated
- 1 cup Walnuts, chopped
- 2 Bananas, mashed
Instructions
- Preheat the oven to 325℉.
- Grease and flour two 8x4-inch loaf pans.
- Sift together the flour, salt, baking soda, baking powder, and cinnamon in a bowl.
- Beat the eggs, oil, vanilla extract, and sugar together in a separate bowl.
- Add the sifted dry ingredients to the egg mixture and beat well.
- Fold in the zucchini, bananas, and walnuts until well combined.
- Pour the batter into the prepared pans.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cool the loaves in the pans on a wire rack for 20 minutes.
- Remove the loaves from the pans and let cool completely before slicing.
Christina's Notes
-
- Don't Skip the Sift: Sifting the dry ingredients together helps the baking soda and powder distribute evenly so the bread rises properly.
- Drain Excess Zucchini Moisture: If your zucchini seems very wet, blot it with a paper towel before adding it, or the bread can turn dense.
- Test for Doneness in the Center: Quick breads can look done on top while the middle is still wet, so always check with a toothpick in the very center.
- Cool Completely Before Wrapping: Wrapping a warm loaf traps steam and can make it soggy.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com