Zucchini Banana Nut Bread

Let’s bake!

What You’ll Need

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon

Wet Ingredients:

• 2 ripe bananas, mashed
• 1 cup shredded zucchini (excess moisture squeezed out)
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 eggs
• ½ cup melted butter (or coconut oil)
• 1 tsp vanilla extract

Add-ins:

• ½ cup chopped walnuts
• ¼ cup chocolate chips (optional but amazing!)

Pro Tips

1. Use super ripe bananas—they make the bread naturally sweet.
2. Squeeze excess water from the zucchini so the bread isn’t too wet.
3. Don’t overmix the batter—stir until just combined for a soft texture.
4. Toast the walnuts for extra crunch and flavor.
5. Let it cool completely before slicing for the best texture.

Tools You’ll Need

• Mixing bowls
• Whisk
• Spatula
• 9×5-inch loaf pan
• Cooling rack

Instructions

Step 1: Mash the Bananas

In a mixing bowl, mash the ripe bananas until smooth.

Step 2: Shred & Squeeze the Zucchini

Shred the zucchini using a grater, then squeeze out excess moisture with a clean towel.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

Step 4: Mix the Wet Ingredients

To the mashed bananas, add brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and shredded zucchini. Stir until combined.

Step 5: Combine Wet & Dry Ingredients

Slowly add the dry ingredients into the wet mixture, stirring until just combined.

Step 6: Fold in Walnuts & Chocolate Chips

Gently fold in the chopped walnuts and chocolate chips, if using.

Step 7: Transfer to Loaf Pan

Pour the batter into a greased 9×5-inch loaf pan and spread evenly.

Step 8: Bake the Bread

Bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool & Serve

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Leftovers & Storage

• Store in an airtight container at room temp for up to 3 days.
• For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.

Wrap-Up

This Zucchini Banana Nut Bread is soft, flavorful, and packed with nutrients! Whether you enjoy it fresh or toasted with butter, every bite is delicious. Try it out and let me know how it turns out! Enjoy! 🍌🥒🌰