Combine ripe bananas with ready to eat zucchini to create a flavorful and moist loaf of Zucchini Banana Bread topped with walnuts.
Prep Time 15minutes
Cook Time 50minutes
Author Trish Sutton
2Ripe Bananas (or mashed bananas equivalent to 1 cup)
1cupZucchini (will shred with peel)
Preheat oven to 350* degrees and prepare loaf pan with a sheet of parchment paper then set the pan aside. In a small mixing bowl mash ripe bananas with a fork until there are no longer any lumps then set the banana aside. Use a food grater to shred zucchini with peel then set the zucchini aside.
Next use an electric mixer to beat the egg in a large mixing bowl then mix in the sugar and oil. Continue to blend until well combined. Then use a spoon to mix in the mashed bananas and shredded zucchini.
In a different bowl stir together all of the dry ingredients: flour, salt, cinnamon, allspice, baking powder and baking soda then pour the dry ingredients into the banana and zucchini mixture. Use a spoon to mix the wet ingredients and dry ingredients together. Continue to stir until the dry ingredients are no longer evident.
Next spread the banana zucchini batter into the prepared loaf pan then pour the walnut pieces over the bread batter. Bake your zucchini banana bread for 50 minutes at 350* degrees. If the bread does not pass the toothpick test after 50 minutes return the pan to the oven for an additional 10 minutes.
Place the hot loaf pan on a cooling rack and allow the warm loaf to rest until it is completely cooled then slice it, store it in an airtight container and enjoy it!