Zucchini Banana Bread is such a delicious and fun twist on the classic banana bread recipe. It will be a great and delicious way to use the zucchinis from your garden this summer. I think you are going to love this spin. This is just a brief overview of how to make this delicious bread recipe. For the full recipe with all of the ingredients, see the recipe card at the bottom of the post.
Bananas for Banana Bread
You will notice that all banana bread recipes call for ripened bananas. There are two reasons for this.
First, they bring the right texture to the bread. Second, the riper a banana is, the sweeter it is, so it brings more sweetness to the recipe.
You want to use bananas that are lightly speckled brown to all the way brown. Resist the urge to roast the bananas in the oven to speed up the browning process. Browning in the oven will bring the right texture but not the right level of sweetness.
Measuring Flour for Baking
Just like in any baking recipe, measuring flour is a key step in making this banana bread. If your flour measurement is off (usually too much flour), your baked goods can be overly dry. Your best bet for measuring flour is to weigh it, but since not everyone has a kitchen scale on hand, these steps will ensure that you get the exact amount of flour you need for this recipe.
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If you make this banana-zucchini bread or any of my other recipes, leave me a comment and let me know what you think!
