This Banana Zucchinis Bread is extra-moist and packs tons of banana and cinnamon flavor. The perfect way to sneak in extra veggies!
1 hr 5 mins
Reduce your contribution to food waste by using up your overripe bananas in recipes like these instead of tossing them. Check out all my ripened banana recipes at the link below!
Preheat your oven to 350°F and prep a standard 9-inch loaf pan by lining it with parchment paper or spraying it with cooking spray.
Melt the butter in a small pot on the stove over low heat or in a microwave-safe bowl in 20-second intervals, stirring in between, until completely liquefied.
Peel your bananas and add them to a large mixing bowl. Use a fork to mash the bananas until they are almost liquefied (some lumps are okay!)
Add the butter, sugar, and vanilla extract to the mashed banana and use a whisk or fork to combine.
Then, add the flour, cinnamon, baking soda, and salt and combine until smooth. Use a rubber spatula to scrape down the sides as needed.
Chop both ends off the zucchini and use a cheese grater or food processor to shred it.
Gently fold the zucchini into the batter. Do not overbeat the batter.
Transfer the batter into your prepped pan, ensuring there is at least 2 inches of space left on the top.
Bake for 55-65 minutes on the top rack until a toothpick comes out clean. Allow to cool completely before slicing. Enjoy!
If your bananas aren’t overripe, stick them on a baking tray in their peel and let them sit in the oven while it’s preheating until the peel turns black.