This yummy, moist, rich zucchini banana bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.
Ingredients
- all-purpose flour: 3 cups
- salt: 1 tsp
- baking soda: 1 tsp
- baking powder: 2 tsp
- ground cinnamon: 1 Tbsp
- ripe bananas: 2 piece
- applesauce: 0.5 cup
- vegetable oil: 0.5 cup
- ¼ cups brown sugar: 1 piece
- white sugar: 1 cup
- vanilla extract: 1 Tbsp
- lemon juice: 1 Tbsp
- ½ cups grated zucchini: 3 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
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Sift flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
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Beat bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat flour mixture into banana mixture; add zucchini and mix until combined. Pour mixture into the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.
