This warm and moist zucchini banana bread is a sweet treat that combines ripe bananas and grated zucchini for a delicious twist. It’s perfect for breakfast or a snack!
I love how easy this recipe is! Just mix, bake, and enjoy a slice (or two) with your favorite drink. Plus, it’s a sneaky way to get some veggies in—yum!
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to for this recipe. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend. It’ll work well too!
Zucchini: Use fresh zucchini for the best flavor. If you can’t find any, shredded carrots can make for a good substitute, but it will give a slightly different taste.
Bananas: The riper, the better! I usually wait until my bananas are heavily speckled. If you don’t have ripe bananas, you can speed up the ripening by placing them in a paper bag for a day.
Sugar: Granulated sugar is standard, but you can swap it for brown sugar for a deeper flavor. Coconut sugar is another option if you want a lower glycemic index.
Nuts: I love adding walnuts for a crunch, but feel free to skip them if you prefer a nut-free bread or use chocolate chips instead for a sweet twist.
How Do I Make Sure My Zucchini Banana Bread Stays Moist?
To keep your zucchini banana bread moist and tender, squeeze excess moisture from the grated zucchini before adding it to the batter. This prevents it from being overly wet and helps achieve that perfect texture.
- Use a clean kitchen towel or cheesecloth to wring out the zucchini before mixing.
- Don’t overmix the batter when combining wet and dry ingredients—this can make the bread tough. Gently fold just until no dry flour is visible.
- Check for doneness around the 55-minute mark; overbaking can dry out the bread.
With these tips, your zucchini banana bread should turn out wonderfully moist and delicious every time!
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large ripe bananas, mashed
- 1 cup grated zucchini (with excess moisture squeezed out)
- ¾ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins:
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, and then you’ll bake it for 55-65 minutes. Make sure to let it cool for about 10 minutes before you slice it. So altogether, you’re looking at approximately 1 hour and 30 minutes from start to finish. Perfect for a relaxed baking day!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, set your oven temperature to 350°F (175°C). Get your 9×5-inch loaf pan ready by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, take the flour, baking soda, baking powder, salt, and cinnamon, and whisk them together until well combined. This will ensure your bread rises nicely and has a good flavor.
3. Combine the Wet Ingredients:
In a large bowl, mix together the mashed bananas and grated zucchini. Add in the granulated sugar, oil, eggs, and vanilla extract. Stir it all up until smooth and creamy—this is where the deliciousness starts!
4. Combine Wet and Dry Mixes:
Now, gently add the dry ingredients from the first bowl into the wet mixture. Using a spatula or wooden spoon, fold them together just until there are no dry spots. Be careful not to overmix, as this can make your bread tough.
5. Add Optional Nuts:
If you’re using walnuts or pecans, fold those into the batter now. They add a lovely crunch and flavor!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan, scraping the sides of the bowl to get every last bit. Use a spatula to smooth out the top for an even bake.
7. Bake It:
Place the loaf pan in your preheated oven. Bake for 55-65 minutes, but start checking at the 55-minute mark. Insert a toothpick into the center, and if it comes out clean, your bread is all done!
8. Cool Before Slicing:
Once baked, take the pan out of the oven and let it cool for about 10 minutes. This makes it easier to remove from the pan. After that, transfer your bread to a wire rack to cool completely.
9. Enjoy:
Once cooled, slice up your tasty zucchini banana bread. It’s perfect on its own, or you can spread a little butter on a warm slice. Enjoy your delicious creation!
Frequently Asked Questions (FAQ) for Moist Zucchini Banana Bread
Can I Use Frozen Bananas for This Recipe?
Yes! Just be sure to thaw the frozen bananas completely and drain any excess liquid before mashing. They actually work wonderfully in baked goods, making them even sweeter.
How Should I Store Leftover Bread?
To store leftover zucchini banana bread, let it cool completely and then wrap it tightly in plastic wrap or aluminum foil. It can stay at room temperature for up to 3 days or be refrigerated for about a week. For longer storage, slice it and freeze it in an airtight container for up to 3 months!
What If I Don’t Have Zucchini?
No problem! You can substitute grated zucchini with a similar amount of grated carrots or even applesauce for a different flavor profile. Just remember that the moisture content may vary, so squeeze out any excess moisture if you use zucchini alternatives.
Can I Make This Recipe in Mini Loaf Pans?
Absolutely! If you want to make mini loaves, divide the batter evenly between greased mini loaf pans, and reduce the baking time to about 25-30 minutes. Check for doneness with a toothpick.
