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Best Ever Ultra-Moist Zucchini Banana Bread

Close-up of a slice of moist zucchini banana bread topped with coarse sugar crystals.
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Make this simple Zucchini Banana Bread. It uses ripe bananas and fresh zucchini to create an ultra-moist loaf perfect for breakfast or a snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large, very ripe bananas, mashed (about 1 1/2 cups)
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini, squeezed dry

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this aside.
  3. In a large bowl, combine the mashed bananas, granulated sugar, and brown sugar. Mix well.
  4. Beat in the eggs one at a time, followed by the vegetable oil and vanilla extract. Mix until just combined.
  5. Gently fold the dry ingredients into the wet ingredients until you see no streaks of flour remaining. Do not overmix.
  6. Fold in the squeezed, shredded zucchini.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the shredded zucchini using paper towels or a clean kitchen cloth. This step helps keep the bread from becoming gummy.
  • For a richer flavor, substitute half of the granulated sugar with packed light brown sugar.
  • If you want a crunchy topping, sprinkle 2 tablespoons of coarse sugar over the top of the batter before baking.

Nutrition

Find it online: https://daisyrecipe.com/zucchini-banana-bread-recipe-moist-easy/