Description
Indulge in this delightful twist on traditional banana bread by incorporating fresh zucchini and baking it in charming mason jars for a portable treat or thoughtful gift.
Ingredients
Scale
Ingredients:
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 cup finely shredded zucchini (squeezed dry)
- 2 large eggs
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare jars: Lightly grease six 8-ounce wide-mouth mason jars with nonstick cooking spray and place them on a baking sheet.
- Mix wet ingredients: In a large bowl, whisk together bananas, zucchini, eggs, sugars, oil, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, spices, and salt. Gradually add to wet mixture.
- Add nuts: Fold in nuts if desired.
- Fill jars: Spoon batter evenly into jars, filling halfway.
- Bake: Bake for 30–35 minutes until a toothpick comes out clean.
- Cool and serve: Remove jars from oven, cool on a rack, then seal or serve.
Notes
Notes:
- These make great gifts or portable snacks.
- Jars can be refrigerated for up to 5 days.
- Ensure zucchini is well-drained to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 310
- Sugar: 20 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
