Saturday, June 25, 2022

ChezCindy: Zucchini Banana Bread



This mash-up of zucchini and banana came by way of using what I had available.  I had one sad looking banana and 1 zucchini, each in the condition of use it or throw it out.  I decided to make zucchini banana bread.  Something I have never thought to do.  If I did an internet search, most likely I would find that such a recipe exists.  However, I simply decided to use my tried-and-true zucchini bread recipe I have used since I was very young.  I'm not sure when I hand-wrote out the recipe card, but it is still my go-to for zucchini bread.  

I had more zucchini than banana, so the bread is more of a standard zucchini bread, with just a bit of banana as a background flavor.  From the recipe card, you can see the original measure of zucchini is 2 cups.  I swapped out 1/2 cup for banana in this new recipe.  Both resulting breads are wonderful.  I was pleasantly surprised how much I enjoyed the addition of banana.  Use what you have to equal a 2-cup measure.   

Zucchini Banana Bread
3 large eggs
1 cup vegetable oil
2 cups sugar
1 1/2 cups grated zucchini
1/2 cup mashed banana 
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon

Makes 2 loaves 

Preheat the oven to 350 degrees.  Prepare 2 loaf pans, 8"x4" in size, by lightly spraying each with baking oil spray.  Set aside.

To make this recipe, use an electric stand mixer or a hand mixer.  I used a fork and a spatula.   

Working with a large size mixing bowl, add the eggs and the oil to the bowl, mixing to combine thoroughly.  Add in the sugar, grated zucchini, mashed banana and vanilla, mixing to combine.  In a separate medium size bowl, add the flour, salt, baking soda, baking powder, and cinnamon, whisking to combine.  Transfer the dry ingredients to the wet ingredients.  Folding together until just combined.  

Transfer the batter to the prepared loaf pans.  Place the pans into the preheated oven, baking for 55-60 minutes until golden brown and a toothpick inserted into the center of the bread comes out clean.  Remove from the oven, cooling in the pans for 10 minutes.  Remove the bread from the pans to cool on a rack. 

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