This moist zucchini banana bread is a fantastic treat! With ripe bananas and fresh zucchini, it has a sweet flavor and soft texture that everyone will love.
Baking this bread fills your kitchen with a warm aroma that’s hard to resist! I enjoy having a slice for breakfast or as an afternoon snack—yummy and healthy!
Key Ingredients & Substitutions
Bananas: Use well-ripe bananas for the best flavor. They should be brown and spotty. If you’re short on bananas, try using applesauce—1/4 cup replaces one banana, but it may change the texture a bit!
Zucchini: Fresh zucchini adds moisture. You can also use yellow squash if you have it on hand. If you prefer, try using grated carrots or even pumpkin puree for a different twist on the bread.
Flours: I like to use part whole wheat flour for added nutrition. If you don’t have it, stick to all-purpose flour. For gluten-free options, use a gluten-free flour blend and make sure to add a binding agent like xanthan gum.
Nuts: Chopped walnuts or pecans add a nice crunch. If nuts aren’t your thing, try adding chocolate chips or dried fruit like raisins or cranberries for a fun variation!
Why Is It Important Not to Overmix the Batter?
One of the key steps in making zucchini banana bread is ensuring you don’t overmix the batter. This can lead to a dense and tough loaf. Here are some tips to help you:
- Mix until dry ingredients are just combined with the wet ingredients, even if you see a few lumps.
- Use a spatula to fold gently instead of beating vigorously.
- If you’re adding nuts or chocolate chips, fold them in last using the same gentle motion.
This way, you’ll keep your bread light and fluffy, just how it should be!
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (optional, can use all all-purpose)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup vegetable oil or melted coconut oil
- 2 large ripe bananas, mashed
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-ins:
- 1/4 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, and you’ll need approximately 55-65 minutes for baking. After baking, allow the bread to cool for at least 15 minutes before serving. So, overall, you can expect about 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While it’s heating up, grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper. This will help the bread come out easily once it’s baked.
2. Combine the Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, salt, and ground cinnamon. It’s important to mix these dry ingredients well so they’re evenly distributed. Set this bowl aside for now.
3. Mix the Wet Ingredients:
In a larger bowl, mix together the granulated sugar, brown sugar, and oil until well combined. Then, add the eggs one at a time, beating well after each addition. Next, stir in the mashed bananas and vanilla extract. This will create a lovely, sweet base for your bread!
4. Fold in the Zucchini:
Gently fold the finely shredded zucchini into the wet mixture. This will add moisture and nutrition to the bread, making it delicious and healthy!
5. Combine the Mixtures:
Now, gradually add the dry ingredient mixture to the wet mixture. Use a spatula to fold the two together gently until just combined. Be careful not to overmix—it’s okay if there are a few lumps. Overmixing can lead to a dense loaf.
6. Optional: Add Nuts:
If you’re using nuts, gently fold them into the batter now. This adds a wonderful crunch to the bread, but you can skip this step if you prefer a nut-free version!
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and use a spatula to smooth the top. Make sure it’s evenly spread out so it bakes evenly.
8. Bake to Perfection:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick in the center of the bread; it should come out clean or with a few moist crumbs attached. If the bread is browning too quickly, you can cover it with a piece of foil during the last 15 minutes of baking.
9. Cool and Slice:
Once baked, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing. Enjoy your perfect, moist zucchini banana bread!
Happy baking!
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it first and drain any excess moisture to avoid making the bread too soggy. Squeeze out the liquid using a clean kitchen towel or cheesecloth.
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with flaxseed meal or unsweetened applesauce. Use 1 tbsp of ground flaxseed mixed with 2.5 tbsp of water for each egg, or replace each egg with 1/4 cup of applesauce. Also, ensure your sugar is vegan-friendly.
How Do I Store Leftover Banana Bread?
Store leftover zucchini banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw at room temperature or heat up in the microwave!
Can I Substitute the Sugar with Honey or Maple Syrup?
Yes! If you’re using honey or maple syrup, reduce the liquid in the recipe slightly, as these sweeteners are liquid. Use 3/4 cup of honey or maple syrup to replace the sugar, and decrease the oil or add about 2 tablespoons more flour to adjust the consistency.
