If you love zucchini bread and banana bread, you’ll love this marriage of both! Zucchini Banana Bread is a twist on your favorite banana bread. Don’t forget the crunchy sugar topping!
389 kcal
/serving
1h 10m
Serves
12
Easy
American
Ingredients
- 2 cups (480ml) sugar
- 2 cups (480ml) flour
- 3/4 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 3 eggs
- 1 1/2 tsp pure vanilla extract
- 4 overripe bananas (mashed)
- 14 tbsp unsalted butter (melted, plus more for greasing pan)
- 1 heaping cup finely shredded zucchini
- 1/4 cup turbinado cane sugar (optional)
Preparation
Not specified
Cooking
- Preheat the oven to 350°.
- Grease a 10" x 5" x 3 ½" loaf pan and set aside.
- In a large bowl, whisk together the sugar, flour, baking soda, cinnamon, salt and baking powder.
- In a separate large bowl, beat the eggs and vanilla and combine with the mashed bananas.
- Pour the wet ingredients over the dry ingredients and mix together until just combined.
- Stir in the melted butter until fully incorporated.
- Fold in the shredded zucchini until fully incorporated.
- Pour the batter into prepared pan and sprinkle the top with turbinado sugar.
- Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes.
- Allow to cool for 20 minutes before slicing.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
389
Calories
4.2g
Protein
4% DV
61.7g
Carbs
21% DV
14.8g
Fat
19% DV
1.8g
Fiber
5% DV
41.3g
Sugars
314mg
Sodium
21% DV
76mg
Cholesterol
22% DV
| Health Labels | Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
