zucchini banana bread
Any morning can be made better with this loaf!
Picture this: It’s Monday morning and you manage to get out of bed without snoozing 8 billion times. You now have some time to enjoy a quick breakfast at home. So you serve yourself a slice of the zucchini banana bread you whipped up yesterday. Pour yourself a giant mug of coffee or golden chai tea latte *current favorite* and you are now fueled and ready to take on the day and work week ahead! That OR . . . You and lovey eat the whole damn loaf Sunday evening on the couch while catching up on your shows. Either way, I’m sure you guys will love this recipe. And I know I say this a lot, but its sooooo easy to make. For a baked good, this one is pretty hard to mess up.
Enjoy!
INGREDIENTS
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon ground cinnamon
2 mashed medium ripe bananas / about 1 cup
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup sunflower oil / or oil of choice, like vegetable
1 teaspoon vanilla extract
1 shredded zucchini / about 3/4 cup
2 tablespoons turbinado sugar / optional
DIRECTIONS
Preheat oven to 350° F. Grease a 8×4-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing. Enjoy!