Ingredients for Zucchini Banana Bread
- All Purpose Flour
- Sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- Banana
- Canola Oil
- Banana Extract
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts or pecans (optional)
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How to Make Zucchini Banana Bread
- Preheat oven to 325°F (160°C). Grease and flour three 5 3/4 x 3 x 2 inch loaf pans or one large 9x5 inch loaf pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/2 cup granulated sugar.
- In a separate bowl, mash 3 ripe bananas with a fork. Add 1/3 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. Whisk until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in 2 cups grated zucchini and 1/2 cup chopped walnuts or pecans (optional).
- Divide batter evenly among prepared loaf pans.
- **For smaller loaf pans:** Bake at 325°F (160°C) for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- **For a large loaf pan:** Bake at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
299g
Fat
24g
Carbs
44g
