Banana zucchini bread. This is an easy recipe, that uses one bowl, no eggs and comes out consistently each time you make it and to top it all off – it’s delicious.
Prep Time:20 mins
Cook Time:45 mins
Total Time:1 hour 5 minutes
Yield:8 to 10 slices 1x
1 large ripe banana
3/4 cup white sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil – I used a canola olive oil blend
1 tsp vanilla
1 cup grated zucchini – about 1 medium sized zucchini
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of chopped walnuts – plus some extra to sprinkle on top
Preheat oven to 350 degrees.
Lightly grease a 8 x 4 or 9 x 5 bread pan with a little canola oil. If you use a larger bread pan, the bread will be flatter than pictured.
In a large mixing bowl, mash up banana with a fork.
Add sugar, applesauce, canola oil and vanilla to the bowl with the banana. Stir to combine with a wooden spoon.
Add zucchini to the bowl and stir to combine.
Sift 1 cup flour, cinnamon, baking soda and salt over the bowl with banana zucchini mixture. I just used a fine mesh sieve and shook it gently till all the dry ingredients were in the bowl with the banana zucchini mixture.
Stir to combine with the wooden spoon so that all the dry ingredients are mixed in thoroughly to the wet ingredients.
Sift in last 1/2 cup of flour and add walnuts. Stir to thoroughly combine. The mixture will be fairly thick.
Pour the batter into the prepared bread pan. Smooth top of mixture if it looks uneven. Sprinkle with walnuts.
Bake in the oven for 45 minutes. Remove from oven and check if it’s ready by sticking a toothpick in the center of the bread – it should come out clean.
Cool in pan for 10 minutes. Then remove from pan and let cool on a cooling rack until cool – about 30 minutes.