Zucchini Bread With Banana And Lemon Recipe

Name: Zucchini Bread With Banana And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Granulated Sugar; 1 Tablespoon Lemon Zest; 1 Large Egg; 1/2 cups Vegetable Oil; 1 teaspoon Pure Vanilla Extract; 1 cup Shredded, Packed Zucchini; 1 Ripe Banana, Mashed; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Baking Soda; 1/4 teaspoons Baking Powder; 1 teaspoon Ground Cinnamon; FOR THE GLAZE:; 1/2 cups Icing Sugar; 1 Tablespoon Fresh Lemon Juice; 1/4 teaspoons Pure Vanilla Extract

Servings: persons

3/4 cups Granulated Sugar
1 Tablespoon Lemon Zest
1 Large Egg
1/2 cups Vegetable Oil
1 teaspoon Pure Vanilla Extract
1 cup Shredded, Packed Zucchini
1 Ripe Banana, Mashed
1-1/2 cup All-purpose Flour
1/2 teaspoons Kosher Salt
1/2 teaspoons Baking Soda
1/4 teaspoons Baking Powder
1 teaspoon Ground Cinnamon
FOR THE GLAZE:
1/2 cups Icing Sugar
1 Tablespoon Fresh Lemon Juice
1/4 teaspoons Pure Vanilla Extract

1
Preheat oven to 325u00b0F. Spray an an 8 x 4-inch loaf pan with nonstick cooking spray.
2
In a large bowl, combine sugar, lemon zest, egg, vegetable oil and vanilla and whisk to combine. Stir in zucchini and mashed banana.
3
In a separate bowl, whisk together flour, salt, baking soda, baking powder and cinnamon. Stir flour mixture into zucchini mixture until just combined.
4
Pour batter into the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted in the center of the bread comes out clean.Remove pan to wire rack and cool in pan for about 10 minutes before turning out onto the wire rack to cool completely.
5
Once bread is cooled, prepare the glaze by whisking together the icing sugar, lemon juice and vanilla in a small bowl. Drizzle the glaze over the bread.
6
Slice bread and enjoy. Bread will store wrapped tightly in plastic wrap in the refrigerator for up to 3 days.
7
Recipe adapted from My Baking Addiction's Lemon Zucchini Bread.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cups Granulated Sugar, 1 Tablespoon Lemon Zest, 1 Large Egg, 1/2 cups Vegetable Oil, and more.

Yes, Zucchini Bread With Banana And Lemon falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Bread With Banana And Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions