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Banana Zucchini Bread

Banana Zucchini Bread

Lily Coleman
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert
Servings 20
Calories 272 kcal

Ingredients
  

  • 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 Optional
  • ½ cup chopped walnuts Optional

Instructions
 

  • 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 if using. 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.