This moist zucchini banana bread is like a warm hug on a chilly day! It combines ripe bananas and fresh zucchini, creating a yummy and soft treat that everyone will love.
Honestly, I can’t stop sneaking slices of this bread! It’s perfect with a cup of coffee or tea. Plus, it’s an easy way to use up those overripe bananas sitting in your kitchen!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and a subtle flavor. If you don’t have zucchini, grated apples or unsweetened applesauce can work as substitutes, but they may change the flavor slightly.
Bananas: Ripe bananas bring sweetness and a natural softness to your bread. The more spots, the better! If you run out of bananas, you can try using pumpkin puree, but the taste will be different.
Flours: All-purpose flour is standard here, but you could swap in whole wheat flour for some added nutrition. Just keep an eye on texture, as whole wheat can be denser.
Fats: I use vegetable oil for a moist texture. If you prefer butter for flavor, melted butter is a great substitute, though the bread might be a bit heavier.
How Do I Get My Zucchini Banana Bread to Be Extra Moist?
The secret to moist bread lies in how you prepare your zucchini. After grating, always squeeze out excess moisture using a clean kitchen towel. This prevents your bread from becoming soggy.
- Grate the zucchini, then bundle it in a towel and twist to remove water.
- Also, don’t overmix your batter; stirring just until combined keeps your bread light and fluffy.
- Check doneness with a toothpick—if it’s slightly moist, that’s okay; it will continue cooking once out of the oven.
Moist Zucchini Banana Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed (about 2–3 bananas)
- 1 cup grated zucchini (squeeze out excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then requires baking for 55 to 65 minutes. Allow time for the bread to cool for about 10 minutes in the pan after baking, plus cooling time on the wire rack. In total, you’re looking at about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important so that your bread bakes evenly. While the oven is heating, grease your 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, take your granulated sugar and brown sugar and mix them with the vegetable oil until well combined. Next, add the eggs one at a time, stirring well after each addition. Finally, mix in the vanilla extract and mashed bananas until everything is nicely blended.
4. Add Dry Ingredients to Wet:
Now, gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix; just stir until you see no more flour. Lumping is perfectly fine!
5. Incorporate Zucchini and Nuts:
Fold the grated, well-drained zucchini into the mixture along with any nuts you’re using. Again, be gentle to maintain the airy texture of the batter.
6. Pour into the Pan:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to make it even. This will help ensure an even bake!
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. Slicing it too early might make it crumbly, so resist the urge to cut right away!
Enjoy your moist zucchini banana bread as a delightful snack or a lovely breakfast treat!
Moist Zucchini Banana Bread FAQ
Can I Use Frozen Bananas?
Absolutely! Frozen bananas work great in this recipe. Just thaw them in the fridge overnight or place them in a bowl of warm water to speed up the process. Once thawed, mash them as usual and use them in the recipe!
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it!
Can I Substitute Almond Flour or Whole Wheat Flour?
Yes! You can substitute almond flour for a gluten-free option, but be aware that the texture will change slightly. If using whole wheat flour, you may want to reduce the amount to about 1 1/4 cups as it has a denser texture. You might also need to add a bit more moisture to the batter.
What Can I Add for Extra Flavor?
Feel free to add chocolate chips, dried fruits, or even a sprinkle of coconut for extra flavor! Just keep in mind that adding more ingredients may slightly alter the baking time.
