Banana Zucchini Bread
This banana zucchini bread combines two of my favorites: banana walnut bread and zucchini bread. I like to add walnuts and dried cranberries for an extra boost of flavor in every bite.
Ingredient
- 3 large eggs
- 1 cup white sugar
- 1 cup grated zucchini
- ¾ cup vegetable oil
- 2 ripe bananas, mashed
- ⅔ cup packed brown sugar
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup dried cranberries
- ½ cup chopped walnuts
Direction
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch bread loaf pans.
- 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.
- 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.
