This banana zucchini bread combines two of my favorites: banana walnut bread and zucchini bread. I like to add dried cranberries for an extra boost of flavor in every bite.
Ingredients
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3 large eggs
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1 cup white sugar
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1 cup grated zucchini
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¾ cup vegetable oil
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2 bananas, mashed
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⅔ cup packed brown sugar
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2 teaspoons vanilla extract
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3 ½ cups all-purpose flour
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1 tablespoon ground cinnamon
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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½ cup dried cranberries
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½ cup chopped walnuts
Description
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch bread loaf pans.
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Beat eggs in a large bowl with an electric mixer until light yellow and frothy. Add white sugar, zucchini, oil, bananas, brown sugar, and vanilla; beat until well combined. Stir in flour, cinnamon, baking powder, baking soda, and salt. Fold in cranberries and nuts. Divide batter evenly between the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
