Description
In muffin or loaf form, this zucchini banana bread is our go-to recipe when our garden in overflowing with zucchini and there are brown bananas on the counter. It’s the perfect sweet, soft treat.
Ingredients
Scale
- 2 cups mashed banana (about 4 very large or 5 medium ripe bananas)
- 1 cup brown sugar
- 3/4 cup canola or coconut oil
- 2 large eggs
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups white whole wheat flour (or all-purpose flour would work too)
- 2 cups finely grated zucchini
- 1 cup chocolate chips (optional….I added ~1/2 cup to our loaf of bread)
Instructions
- Preheat oven to 350 degrees F.
- Grease a 8.5″ x 4.5″ loaf pan and 12-muffin pan with cooking spray. Alternately, you can make two loaves or 24 muffins.
- In a large bowl, whisk together mashed banana, brown sugar, oil, and eggs until well combined.
- Add baking soda, baking powder, cinnamon, and salt, and whisk until well combined.
- Add flour and stir in with a spatula.
- Fold in grated zucchini.
- Fill muffin tin up ~3/4 of the way. Pour remaining batter into loaf pan.
- Place muffin pan and loaf pan in oven.
- Bake muffins for 20-22 minutes, or until tops spring back.
- Bake loaf for 50-55 minutes, until top is golden brown and it springs back.
- Let cool completely.
- Serve and enjoy!
- Note: these also freeze well!
- Category: Baking