Description
A warm, spiced banana bread with zucchini for extra moisture. Combines ripe bananas, grated zucchini, and warm spices for a tender, fall-themed quick bread. Perfect for breakfast or snacks.
Ingredients
2 cups all-purpose flour
2 teaspoons cinnamon
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted
½ cup white sugar
½ cup brown sugar
2 teaspoons vanilla extract
2 large eggs
1 cup grated zucchini
Instructions
Preheat oven to 350°F (175°C) and greased loaf pan
Whisk flour, cinnamon, baking powder, baking soda, and salt in a bowl
In another bowl, mix melted butter, sugars, vanilla, and eggs
Stir in zucchini to the wet ingredients
Combine wet and dry ingredients just until blended
Pour batter into prepared pan
Bake 50-60 minutes or until golden and a toothpick inserted comes clean
Notes
For gluten-free option, substitute 1:1 GF flour blend
Use room temperature eggs for better binding
Add 1/4 tsp nutmeg as alternative to cinnamon if desired
Coconut oil can replace butter (1:1 ratio)
Store loaf tightly wrapped at room temperature up to 3 days
- Prep Time: 20
- Cook Time: 60
- Category: Bread recipes
- Method: Baking
- Cuisine: American