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Banana Zucchini Bread

Banana Zucchini Bread

This easy quick bread combines the sweet, comforting flavor of ripe bananas with the incredible moistness of shredded zucchini. It features a beautiful golden crust and a soft, tender interior loaded with dark chocolate chips and crunchy walnuts.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Slices

Ingredients
  

  • 3 ripe bananas 12 ounces, 330 grams or 1⅓ cup mashed
  • 2 medium zucchini 10 ounces or 300 grams, or 2 cups grated with the large holes of a box grater
  • ½ cup sugar
  • ¼ cup olive oil or another neutral vegetable oil
  • ¼ cup almond milk or any other milk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour or 50% whole-wheat flour and 50% all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅓ cup dark chocolate chips
  • ½ cup walnuts chopped

Instructions
 

  • Preheat the oven to 350°F or 180°C. Line the bottom of a loaf pan with parchment paper and brush the sides lightly with oil or butter.
  • In a large bowl, thoroughly mash the 3 ripe bananas with a fork, then add the ½ cup sugar, ¼ cup olive oil, ¼ cup almond milk, and 1 tablespoon vanilla extract. Stir well to combine.
  • Rinse, dry, and grate the 2 medium zucchini using the large holes of a box grater. Squeeze out some of the excess water with your hands, then fold the grated zucchini into the banana mixture. Add the 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ⅛ teaspoon salt. Stir to combine until most lumps are broken up, taking care not to overmix.
  • Gently fold in the ⅓ cup dark chocolate chips and ½ cup chopped walnuts.
  • Transfer the prepared batter into your loaf pan and bake for 55 to 65 minutes at 350°F or 180°C. The banana zucchini bread should turn a dark golden brown on top and a toothpick inserted into the center should come out mostly dry.
  • Let the bread cool completely on a wire rack for at least 3 hours or overnight. Slice into thick slices and enjoy.

Notes

Make sure to squeeze excess water from the zucchini to guarantee a perfect crumb texture. Riper bananas will yield a naturally sweeter and more flavorful loaf.