Description
This banana zucchini bread brings together the best of both worlds—moist banana walnut bread and wholesome zucchini bread. I love mixing in crunchy walnuts and sweet dried cranberries for a delicious burst of flavor in every bite.
Ingredients
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3 large eggs
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1 cup white sugar
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1 cup grated zucchini
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¾ cup vegetable oil
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2 ripe bananas, mashed
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⅔ cup packed brown sugar
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2 teaspoons vanilla extract
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3 ½ cups all-purpose flour
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1 tablespoon ground cinnamon
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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½ cup dried cranberries
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½ cup chopped walnuts
Instructions
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-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.
Nutrition
- Calories: 272g
- Fat: 11g
- Carbohydrates: 40g
- Protein: 4g