Easy Banana Zucchini Bread
Easy Banana Zucchini Bread is the perfect way to use up all that zucchini in the garden plus any over-ripe bananas on the counter.
Ingredients
- 1¾ cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp Kosher salt
- 1 Tbsp ground cinnamon
- ½ tsp cardamom
- 2 ripe bananas
- 2 cups grated zucchini
- 3 Tbsp coconut oil
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- ¾ cup granulated sugar
Instructions
- Preheat oven to 355 °.
- Prepare 9x5 bread pan. Cover with parchment paper and lightly coat with butter or baking spray. Dust with flour. Set aside.
- In a bowl combine flour, cinnamon, cardamom, baking soda, baking powder and salt. Set aside.
- In a medium bowl mix together sugar and eggs until well combined.
- In a large bowl mash the bananas with a fork. Grate the zucchini and add to the bowl. (No need to press out the water from the zucchini. You want that for a super moist bread)Add sugar and eggs. Stir to combine. Add coconut oil and vanilla. Give it one more stir to combine all the ingredients.
- Gradually add the flour mixture while stirring and mix together to combine. Don't over mix. It's ok if there are a few lumps.
- Pour batter into prepared loaf pan. Bake 40-50 minutes until top is brown and slightly splitting. It should spring back when touched. Or do the toothpick thing and see if it comes out clean.
- Let bread cool before slicing. This quick bread will keep in the refrigerator for about 4 days. It freezes easily and will keep frozen for up to 4 months.