Zucchini Olive Oil Banana Bread
This recipe is a summer comfort classic. We are RICH in zucchini which means it's time to make the softest, dreamiest, easiest zucchini banana bread. Put all other zucchini bread recipes aside, because after you try this (and serve it chilled on a summer day) you'll see heaven.
Ingredients
- 2 large bananas 260 grams
- 1 zucchini 200 grams
- 1/2 cup and 1 tbsp olive oil 95 grams
- 1/2 cup dark brown sugar lightly packed, 100 grams
- 2 large eggs
- 1 tbsp vanilla extract
- 1 & 1/3 cups all-purpose flour 180 grams
- 1 & 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 350F.
- On a flat surface, use a fork to mash the bananas, it's easier than a cutting board, I promise!
- Next use a microplane to finely grate the zucchini, use a paper towel to squeeze out any excess moisture. Add the shredded zucchini in with the banana.
- In a large bowl, add the olive oil, brown sugar, eggs and vanilla extract. Whisk to combine, then add in the banana and zucchini and whisk again until the mixture is smooth.
- Add in the flour, baking soda, salt and cinnamon. Fold this in with a spatula until the batter is thick and smooth.
- Pour this batter into a parchment lined 9"x4" loaf pan.
- Bake at 350F for 45-55 minutes or until you can insert a toothpick and it comes out clean.
- Let the loaf cool for 15 minutes before slicing, then enjoy!