A delightful twist on classic banana bread, incorporating zucchini for added moisture and nutrition.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Using parchment paper can make removing the loaf easier.
In a large mixing bowl, mash the bananas until smooth.
Use a fork or potato masher for quick mashing.
Add the eggs, honey, and vanilla extract to the mashed bananas and whisk until combined.
Ensure the ingredients are at room temperature for better mixing.
Stir in the grated zucchini.
Squeeze out excess moisture from the zucchini for a firmer loaf.
In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and chopped walnuts.
Sift the dry ingredients for a lighter texture.
Gradually fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your delicious zucchini banana loaf.
Pair with a dollop of cream cheese or butter for extra indulgence.
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