Zucchini Banana Bread
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!
Servings 12
Ingredients
- 2 cups sugar
- 2 cups flour
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 eggs
- 1 ½ teaspoons pure vanilla extract
- 4 overripe bananas mashed
- 14 tablespoons unsalted butter melted, plus more for greasing pan
- 1 heaping cup finely shredded zucchini
- ¼ cup turbinado cane sugar optional
US Customary - Metric
Instructions
- 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.
Notes
Makes 1 10x5-inch loaf.