This zucchini banana bread is moist and delicious. Extra-virgin olive oil and Greek yogurt give it extra richness, and with both a fruit and a vegetable in there, you can feel good about eating it! Perfect as a snack or part of breakfast, this bread is satisfying without being heavy, and it’s full of cinnamon and vanilla flavor. Your kitchen will smell so comforting and good while it is baking!
When I am trying to figure out what to make for myself and my family, often necessity is my best guide. Because I needed to use a zucchini, and because my husband and I accidentally both bought bananas on the same day, I made this great bread that I will definitely make again! Though I have made zucchini bread and banana bread separately many times, those two ingredients are a great combination. I am especially pleased with this recipe, because the moistness seems just right. I have had zucchini breads that are too dry or too oily, but this one tastes very well-balanced. The recipe is a combination of lots of different recipes I have used over the years, and it is definitely a keeper.
This is the time of year when zucchini starts to roll in around here, and I feel like it is one of the vegetables most frequently given away. It seems like someone is always passing out zucchini, and I am happy to use it! With a break in the heat wave, I finally felt like turning on my oven to bake. This bread makes a great gift, and it freezes really well too.
I woke up this morning to the sound of soft rain and distant thunder. It has been a long time since we have had rain in the morning, it seems. I am sure the parched earth is enjoying it. It definitely puts one in a more contemplative state of mind. Our daughter is away at cross country camp for a few days, and though I know she is having lots of fun, I miss her. Our son is getting lots of attention though. 🙂 I hope you are all enjoying your weekend, whether in the rain or the sunshine! Though I’m a bit late to Fiesta Friday, I am joining the great bloggers there, co-hosted this week by Judi @ cookingwithauntjuju and Petra @ Food Eat Love.
Zucchini Banana Bread
- 2 cups of unbleached, all purpose flour
- 2 tablespoons of ground cinnamon
- 1/4 teaspoon of baking powder
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 3 large eggs
- 1 cup of brown sugar, packed
- 3/4 cup of white sugar
- 1/2 cup of plain, unsweetened Greek yogurt
- 1/2 cup of good-quality extra-virgin olive oil
- 1 tablespoon of vanilla extract
- 1 heaping cup of grated zucchini
- 1 cup of mashed banana (about 2 bananas)
Preheat your oven to 350 degrees Fahrenheit. Lightly grease and flour two 9 x 5 inch loaf pans.
In a large mixing bowl, thoroughly combine the flour, cinnamon, baking powder, baking soda, and salt.
In another large mixing bowl, first stir the eggs vigorously with a fork. Then add the sugars, Greek yogurt, olive oil, and vanilla. Stir again (with a fork or whisk) to thoroughly combine. Hold the cup with the grated zucchini over the sink and gently squeeze the excess water out of the zucchini. Add the grated zucchini and mashed banana to the egg mixture and stir with a spoon to combine.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Then pour the batter into the two prepared loaf pans, distributing as evenly as possible.
Bake in your 350 degree F oven for 40 to 45 minutes, or until the center springs back when touched and a toothpick inserted into the center comes out clean (or with a couple crumbs attached–just not with wet batter). Let the bread cool before removing from the pans. Enjoy!