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Easy Cinnamon Chip Zucchini Banana Bread Recipe Perfect One Bowl Bake

cinnamon chip zucchini banana bread - featured image
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A moist and flavorful banana bread with shredded zucchini and cinnamon chips, made in one bowl for easy preparation and minimal cleanup. Perfect for a quick snack or breakfast treat.

Ingredients

Scale
  • 3 ripe medium bananas, mashed
  • 1 medium zucchini, shredded and squeezed to remove excess moisture (about 1 to 1¼ cups)
  • 2 cups (240 grams) all-purpose flour (can substitute half with whole wheat flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (50 grams) brown sugar
  • ⅓ cup (80 ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (120 grams) cinnamon chips (substitute with mini chocolate chips or raisins if unavailable)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Shred the zucchini using a box grater and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a large mixing bowl, mash the bananas with a fork until mostly smooth but still slightly chunky.
  4. Add vegetable oil, eggs, and vanilla extract to the mashed bananas and mix until well combined.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  6. Gradually add the dry ingredients to the wet banana mixture and fold gently until just combined. Do not overmix.
  7. Fold in the shredded zucchini and cinnamon chips until evenly distributed. Reserve some cinnamon chips to sprinkle on top if desired.
  8. Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle reserved cinnamon chips on top.
  9. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes to avoid overbaking.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze zucchini well to avoid soggy bread. Use ripe bananas for natural sweetness. Fold batter gently to prevent toughness. Tent with foil if top browns too quickly. Parchment paper helps with easy removal. Cinnamon chips can be substituted with chocolate chips or raisins.

Nutrition

Keywords: banana bread, zucchini bread, cinnamon chips, one bowl recipe, easy baking, moist bread, quick bread, snack, breakfast

Find it online: https://milaspoon.com/easy-cinnamon-chip-zucchini-banana-bread-recipe-perfect-one-bowl-bake/