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Banana Zucchini Bread

Banana Zucchini Bread

Cost $10, save $15

Source: Recommended by CookPal

  • 52.5 Min
  • 20 Servings
  • $10

INGREDIENTS

  • Core Ingredients

    • 🥚 3 large eggs
    • 🧂 1 cup white sugar
    • 1 cup grated zucchini
    • ¾ cup vegetable oil
    • 🧂 ⅔ cup packed brown sugar
    • 2 teaspoons vanilla extract
    • 3 ½ cups all-purpose flour
    • 1 tablespoon ground cinnamon
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • 🧂 1 teaspoon salt
    • ½ cup dried cranberries
    • ½ cup chopped walnuts

STEPS

1

Preheat the oven to 325°F (165°C) and grease and flour two 8x4-inch bread loaf pans.

2

Beat eggs in a large bowl with an electric mixer until light yellow and frothy. Add white sugar, zucchini, oil, bananas, brown sugar, and vanilla; beat until well combined.

3

Stir in flour, cinnamon, baking powder, baking soda, and salt. Fold in cranberries and nuts. Divide batter evenly between the prepared loaf pans.

4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 to 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

NUTRIENTS

Per 1 serving

🔥

272

Calories

  • 4
    Protein
  • 40
    Carbs
  • 11
    Fats

💡 You can substitute walnuts with pecans or leave out nuts entirely for nut-free bread.Wrap the bread tightly in plastic wrap and keep it in the fridge for up to 7 days.Adding a pinch of nutmeg enhances the warming spice profile of this bread.