Description
This Zucchini Banana Bread is a moist and flavorful twist on traditional banana bread, incorporating shredded zucchini for extra moisture and nutrition. Perfectly spiced with cinnamon and nutmeg, and studded with toasted pecans for a delightful crunch, this loaf is a wholesome treat ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups flour (all purpose or gluten-free 1-to-1 blend)
- ¾ cups sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
Wet Ingredients
- ½ cup butter (salted, melted)
- 1 cup bananas (mashed)
- 2 large eggs
- 1 ½ tsp. vanilla extract
- 1 ½ cups medium zucchini (shredded, do NOT drain)
Add-ins
- ½ cup pecans (chopped, toasted)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the bread evenly.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In a separate medium bowl, add the melted butter (cooled to room temperature), mashed bananas, eggs, and vanilla extract. Whisk them together until thoroughly combined.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir just until combined to avoid overmixing, then fold in the shredded zucchini and toasted pecans. Let the batter rest for 5 minutes, then give it one more gentle stir.
- Prepare loaf pan: Spray a 9×5-inch loaf pan with non-stick cooking spray or line it with parchment paper to prevent sticking, then spread the batter evenly into the pan.
- Bake: Bake in the preheated oven for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Begin checking at 40 minutes and cover with foil if the top browns too quickly to prevent burning.
- Cool and serve: Allow the bread to cool to room temperature in the pan before slicing to ensure clean slices and optimal texture.
Notes
- Do not drain the shredded zucchini as it adds moisture to the bread.
- Butter should be melted and cooled to room temperature before mixing with eggs to prevent cooking the eggs.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes or until fragrant.
- You can substitute the pecans with walnuts or omit them for a nut-free version.
- Using a gluten-free all-purpose flour 1-to-1 blend makes this recipe suitable for gluten-free diets.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
