This Moist Zucchini Banana Bread combines the sweetness of ripe bananas with the goodness of zucchini. It’s fluffy, flavorful, and perfect for breakfast or a snack!
You won’t believe how yummy it is until you take a bite. Plus, it helps use up those extra zucchinis hiding in your fridge! I love enjoying a slice warm with a little butter. 😋
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini adds moisture without a strong flavor. If you don’t have any, you can substitute with shredded carrots, but the taste will be a little different.
Bananas: Make sure they’re really ripe for the best sweetness. If you don’t have bananas, you can use unsweetened applesauce as a substitute, using about 1 cup.
Sugar: Granulated sugar is standard, but you can use brown sugar for a richer flavor. You could also try coconut sugar if you’re looking for a healthier option.
Vegetable oil: This keeps the bread moist. If you’d like, you can replace it with melted coconut oil or even unsweetened applesauce for a lighter option.
Nuts: Walnuts or pecans add a lovely crunch. If you’re nut-free, feel free to leave them out, or try adding chocolate chips for a sweet twist!
How Do I Ensure My Zucchini Banana Bread Stays Moist?
Keeping your banana bread moist is all in the balance of ingredients and cooking time! Here are some tips to ensure a perfect loaf:
- Do not overmix when combining dry and wet ingredients. Mix until just combined for a tender bread.
- Make sure your bananas are very ripe; the more spots, the sweeter!
- Let the bread cool in the pan for a bit before transferring it to a wire rack; this helps with moisture retention.
- Check for doneness with a toothpick; it should come out clean, but a few moist crumbs are okay!
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 3 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious zucchini banana bread takes approximately 20 minutes for prep and 60-70 minutes for baking. You’ll want to let it cool for about 10 minutes in the pan before moving it to a wire rack. In total, plan for about 1 hour and 30 minutes before you can enjoy a slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread will bake evenly once you pop it in. While that’s heating up, grease a 9×5 inch loaf pan, or line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix thoroughly until everything is well combined and smooth. You want to make sure those bananas are nicely mashed for even flavor!
3. Whisk the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). This helps to evenly distribute the leavening agents and spices throughout the flour.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the bowl with the wet ingredients. Gently stir until just combined. It’s important not to overmix; a few lumps are okay, and this will help keep your bread light and fluffy!
5. Add Nuts (Optional):
If you love a little crunch in your bread, fold in the chopped walnuts or pecans. They add a great texture and flavor!
6. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Now you’re ready to bake!
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool Down:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps to keep the bread from getting soggy.
9. Slice and Serve:
After it’s cooled, slice your moist zucchini banana bread and enjoy! It’s perfect on its own or with a little butter spread on top. Yum!
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Zucchini or Bananas in This Recipe?
Absolutely! Just make sure to thaw frozen zucchini and drain any excess water before grating. For bananas, thaw them out until they’re soft enough to mash; they’ll add great moisture and sweetness!
Can I Substitute Whole Wheat Flour?
Yes, you can use whole wheat flour for a healthier option! For the best results, consider using a mix of half whole wheat and half all-purpose flour to maintain the bread’s texture and moisture.
How Do I Store Leftover Banana Bread?
Store leftover zucchini banana bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for about a week. For longer storage, freeze slices wrapped snugly in plastic wrap for up to 3 months. Thaw at room temperature before enjoying!
Can I Add Other Ingredients?
Definitely! Feel free to customize your banana bread by adding chocolate chips, dried fruits, or seeds. Just keep an eye on the total amount of add-ins so you don’t overpower the batter!
