You all know about my love affair with banana bread, but did you know that I also have one with zucchini bread?
Therefore, when I saw a recipe for Zucchini Banana Bread, you know I was going to try it.
Oh. My. God.
I’m going to go out on a limb and say this was my favorite quick bread I’ve ever made. Lots of cinnamon-y banana flavors, and that shredded zucchini to make it so dense and moist and amazing.
I think you can tell how soft and delicious it is from the pictures. It is also kid-approved. My daughter ate two pieces, and my son ate three.
Go to the store, (or your garden), get some zucchini, and make this, immediately.
I promise you won’t be disappointed.
Recipe adapted from Taste of Home
1 1/2 cups all purpose flour
1 cup of sugar
1 (heaping) teaspoon of ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 mashed, overripe bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup of shredded zucchini
Preheat the oven to 325°. Grease 3 mini loaf pans (5 3/4 inch x 3 inch) or two medium loaf pans. I like to line mine with parchment paper for easier removal, that is optional.
Mash up your bananas. Add the egg, oil, and vanilla and mix well. Add in the dry ingredients and gently fold it in until just combined. Don’t over mix. Fold in the shredded zucchini.
Bake for about 30-35 minutes (more mini loaf pans) or until a toothpick inserted into the center comes out clean.