Banana Zucchini Bread Recipe

Zucchini Bread including zucchini, banana and walnuts as ingredients
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  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 1 loaf or 12 muffins (serves 12)

You'll never know there's zucchini in this deliciously moist banana quick . The bananas and spices make it almost like a dessert. You can also use the batter to make . I love this bread toasted and slathered with butter for breakfast.

What You'll Need

  • 2 cups self-rising flour (see Notes)
  • 1/4 teaspoonsalt
  • 1/2 teaspoon groundcinnamon
  • 1/4 teaspoon groundnutmeg
  • 2 large eggs
  • 3/4 cup granulated white sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 1/2 cupsour cream
  • 1 teaspoon pure extract
  • 1 cup mashedbanana
  • 1 cup gratedzucchini, excess water squeezed out
  • 1/2 cup chopped

How to Make It

Preheat oven to 350 F. Grease a 9- x 5- x 3-inch loaf pan or large tins.

In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg until combined. Set aside.

In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and . Stir in banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.) Fold in zucchini and .

Pour into prepared loaf pan or muffin tins.

Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests done with a toothpick. Let rest in pan for 5 minutes, then turn onto a rack to cool.

Best served warm or at room temperature.

Notes: Be sure to use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy.

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