This tasty Zucchini Banana Bread is soft and moist, making it a perfect snack or breakfast treat. With sweet bananas and fresh zucchini, it’s a delightful combo you’ll love!
I like to add a sprinkle of nuts for some crunch. And let’s be real, it’s hard to resist a warm slice fresh out of the oven! Who needs cake when you have this? 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and nutrients. If you don’t have zucchini, you can use grated carrots in a pinch. Just ensure to squeeze out excess moisture.
Bananas: Ripe bananas are essential for sweet flavor and moisture. If you have too many ripe bananas, freeze them for future baking or substitute with unsweetened applesauce (about 1/2 cup for 3 bananas).
Oil: I prefer vegetable oil for a neutral flavor, but you can use melted coconut oil for a slight coconut scent. If you want a lighter option, try unsweetened applesauce, about 1/4 cup, to replace the oil.
Nuts: Chopped walnuts or pecans add a nice crunch. If you’re nut-free, try stirring in some chocolate chips or leaving them out entirely for a simpler loaf.
How Do I Ensure My Zucchini Banana Bread Is Moist?
To keep your bread delightfully moist, start with freshly grated zucchini. Make sure to squeeze out some of the excess liquid, so your bread doesn’t get soggy from too much moisture. Also, the mixture should be combined gently to avoid overdeveloping the gluten, which can lead to a dense loaf.
- Choose overripe bananas; the more spots, the better for sweetness!
- Measure your flour carefully. Using too much can dry out your bread. Spoon flour into the measuring cup and level it off with a knife.
- Don’t skip the cooling time; letting it cool allows it to set properly, maintaining that soft texture.
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 3 ripe bananas, mashed
- ¼ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
Sweeteners:
- ½ cup granulated sugar
- ½ cup brown sugar, packed
Optional Add-ins:
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious Zucchini Banana Bread will take about 15 minutes of prep time and 60 to 70 minutes of baking time, plus a little cooling time afterward. All in all, you’re looking at around 1 hour and 30 minutes from start to enjoying a slice.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it with some butter or oil, or you can line it with parchment paper for easy removal later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. This helps ensure even distribution of the leaveners and spices for the best flavor!
3. Combining Wet Ingredients:
In a large bowl, mix together the mashed bananas, grated zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Use a fork or a whisk to blend these together until it’s nice and smooth.
4. Combining Wet and Dry Ingredients:
Now, gently fold the dry ingredients into the banana-zucchini mixture. Be careful not to overmix; it’s okay if there are a few lumps. This helps keep your bread light and fluffy!
5. Optional Add-ins:
If you’re adding nuts, gently fold them in now. This step is optional, but they add a delightful crunch to your bread.
6. Baking the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven and bake for 60 to 70 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean or with just a few moist crumbs.
7. Cooling Your Bread:
Once baked, remove the pan from the oven and let it cool in the pan for about 15 minutes. Then, transfer the bread to a wire rack to cool completely. This is the hardest part—waiting for it to cool!
8. Slicing and Enjoying:
When the bread has cooled, slice it up and enjoy! This moist Zucchini Banana Bread is perfect for breakfast, a snack, or even dessert!
Happy baking! Enjoy your moist and flavorful zucchini banana bread!
Can I Use Frozen Zucchini or Bananas in This Recipe?
Yes! If you’re using frozen zucchini, make sure to thaw it and drain any excess moisture before grating it. For bananas, just thaw them and mash as usual; they’ll work great in the recipe.
How Do I Store Leftovers?
Store any leftover zucchini banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just note that this may result in a denser bread, but it’s still delicious!
How Can I Make This Recipe Vegan?
To make this zucchini banana bread vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg, let it sit until thickened). You can also use a vegetable-based oil or applesauce instead of oil if desired.