This banana zucchini bread combines two of my favorites: banana walnut bread and zucchini bread. I like to add dried cranberries for an extra boost of flavor in every bite.
Ingredients
- eggs: 3 piece
- white sugar: 1 cup
- zucchini: 1 cup (grated)
- vegetable oil: 0.75 cup
- bananas: 2 piece (mashed)
- packed brown sugar: 0.66667 cup
- vanilla extract: 2 tsp
- ½ cups all-purpose flour: 3 piece
- ground cinnamon: 1 Tbsp
- ½ teaspoons baking powder: 1 piece
- baking soda: 1 tsp
- salt: 1 tsp
- cranberries: 0.5 cup (dried)
- walnuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch bread loaf pans.
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Beat eggs in a large bowl with an electric mixer until light yellow and frothy. Add white sugar, zucchini, oil, bananas, brown sugar, and vanilla; beat until well combined. Stir in flour, cinnamon, baking powder, baking soda, and salt. Fold in cranberries and nuts. Divide batter evenly between the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
