Banana Zucchini Bread Recipe
This moist banana zucchini bread is a delightful fusion of ripe bananas, fresh zucchini, warm cinnamon, crunchy walnuts, and tart cranberries, perfect for breakfast or a midday snack.
20 Servings
Ingredients
- 3 large eggs
- 1 cup granulated white sugar
- 1 cup grated zucchini
- ¾ cup vegetable oil
- 2 ripe bananas mashed
- ⅔ cup packed brown sugar
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup dried cranberries
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 325°F (165°C). Prepare two 8x4-inch loaf pans by greasing and lightly flouring them.
- In a large mixing bowl, beat the eggs with an electric mixer until light yellow and frothy.
- Add the wet ingredients: Mix in the granulated sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract. Beat until well blended.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Incorporate the dry mixture into the wet ingredients and stir until just combined, being careful not to overmix.
- Fold in the dried cranberries and chopped walnuts using a rubber spatula or wooden spoon.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
- Cool in the pans on a wire rack for 10–15 minutes, then remove the loaves and allow them to cool completely before slicing and serving.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum for structure. Ensure all other ingredients, such as baking powder and vanilla extract, are certified gluten-free.