Two favorite quick bread recipes combine into this moist and flavorful banana zucchini walnut bread!
Course Snack
Cuisine American
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr
Servings 2loaves
Calories 2360
Author Annalise
Ingredients
3 ½cupall-purpose flour
1cuppacked light or dark brown sugar
1 ½teaspoonbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonsalt
2 cupshredded zucchini(1-2 zucchini, depending on size)
1 cupmashed banana(2-3 bananas, depending on size)
¾cupvegetable or canola oil
3large eggs
1teaspoonvanilla extract
½cupchopped walnuts or pecans
Instructions
Preheat oven to 325°F. Line two 9x5-inch loaf pans with a strip of parchment paper and grease with nonstick baking spray.
In a large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon and salt.
In another bowl, whisk together the zucchini, banana, oil, eggs, and vanilla extract. Add to the dry ingredients and mix just until no streaks of flour remain. Stir in walnuts. Do not overmix.
Divide batter between the two prepared loaf pans. Bake for 40-50 minutes, or until bread is golden brown and a toothpick inserted into the center comes out clean with a few crumbs.
Let loaves cool in the pan for 5-10 minutes, then transfer to a cooling rack to cool completely.
Store loaves at room temperature for several days. Or double wrap in plastic wrap and freeze for up to 2 months or more.