Moist Zucchini Banana Bread
This moist and flavorful zucchini banana bread is a delightful way to enjoy abundant summer zucchini. With a tender crumb and hints of cinnamon and vanilla, it's perfect for breakfast, snacking, or dessert.
Instructions
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1
Preheat oven to 350°F. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
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2
In a separate bowl, whisk the eggs, mashed bananas, sugar, and vegetable oil until well combined. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the shredded zucchini and chopped pecans.
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3
Pour the batter into two greased 9x5-inch loaf pans. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
