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Banana Zucchini Bread

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  • Yield: 1 loaf 1x

Description

This recipe is adapted for my high altitude kitchen which sits just below 7000 feet. If you’d like to make it no high altitude, increase baking powder to 1 teaspoon and sugar to 1 cup.

Ingredients

  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon table salt
  • 3/4 cup granulated sugar
  • 1/2 cup oil
  • 1/2 cup butter, softened
  • 2 eggs
  • zest of 1 lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mashed banana (2 small)
  • 1 cup grated zucchini
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350F degrees.
  2. Prepared a standard 8×4 loaf pan.
  3. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
  4. In a large bowl, combine sugar, oil and butter. Using a hand mixer, blend until light and fluffy. Add eggs, lemon zest and vanilla. Mix just until combined. Blend in mashed banana and grated zucchini and then stir in dry ingredients just until combined. Fold in chopped walnuts.
  5. Pour batter into prepared loaf pan. Bake in preheated oven for 50 minutes or until bread is cooked all the way through and top is golden. Remove bread from oven and let cool on baking rack for 10 minutes before removing bread from pan to cool completely.