Description
This recipe is inspired by a zucchini quick bread passed down from my grandmother. My version includes banana which adds flavor and moisture without having to use a lot of oil.
Scale
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/4 cup vegetable oil
- 1 medium banana, mashed
- 1 cup grated zucchini
Instructions
- Preheat oven to 350°F. Spray a standard-sized glass loaf pan with cooking spray.
- In a medium-sized bowl, whisk the flour with the baking soda. In a large bowl, combine both sugars with the egg until well combined. Add the oil, banana, and zucchini and stir until well combined.
- Add the dry ingredients to the wet ones in batches stirring until just combined. Transfer the batter to the loaf pan.
- Bake the bread for 35-40 minutes or until an inserted toothpick comes out clean. Cool the bread in the pan before removing and slicing.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 114
- Sugar: 9.9g
- Sodium: 119mg
- Fat: 2.5g
- Saturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 21.1g
- Fiber: 0.7g
- Protein: 2g
- Cholesterol: 15.3mg
Keywords: zucchini banana bread