This Moist Zucchini Banana Bread is a hit! It’s made with sweet ripe bananas and tender zucchini, making it super soft and delicious.
I love how the flavors blend together. Plus, it’s a great way to sneak in some veggies! Enjoy a slice with your morning coffee, and feel free to share—maybe! 😉
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread, providing structure. For a gluten-free option, you can use a gluten-free 1:1 baking mix. Just make sure it’s designed for baking!
Bananas: Overripe bananas are perfect because they’re sweet and mash easily. If you don’t have bananas, unsweetened applesauce can work, but the flavor will be different.
Zucchini: Fresh, finely shredded zucchini adds moisture. You can substitute with finely grated carrots if zucchini isn’t available, but it will change the flavor slightly.
Sugars: I like using a mix of granulated and brown sugars for depth of flavor. If you prefer lower sugar, you can cut down on the granulated sugar, or use coconut sugar for a healthier twist.
Nuts: Walnuts or pecans add a nice crunch, but if you have nut allergies, you can simply omit them or substitute with chocolate chips for sweetness!
How Do You Get Moist Banana Bread Every Time?
The secret to keeping this banana bread moist lies in how you prepare the zucchini. Make sure to squeeze out the excess moisture before adding it to the batter. Too much water can make the bread soggy instead of moist.
- Use a clean kitchen towel or paper towel to squeeze out moisture from the shredded zucchini.
- Mix the ingredients gently—overmixing can lead to dense bread.
- Don’t skip the cooling step; letting it cool helps it firm up, making slicing easier.
Moist Zucchini Banana Bread
Ingredients List:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup finely shredded zucchini (squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious Moist Zucchini Banana Bread will take you about 15-20 minutes for preparation. Then, it will bake for approximately 60-70 minutes, and lastly, let it cool for around 10 minutes. So, overall, plan for about 1 hour and 45 minutes to enjoy your fresh loaf!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly. Grease and flour a 9×5 inch loaf pan, or line it with parchment paper to make it easy to remove the bread later.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This helps distribute the leavening agents evenly throughout the flour.
3. Combine Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil (or melted butter). Beat them together until the mixture is smooth and well combined. Then, add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract.
4. Add Bananas:
Mix in the mashed bananas until everything is fully blended. The bananas should be nice and mushy for the best flavor!
5. Fold in the Zucchini:
Gently fold the finely shredded zucchini into the banana mixture, along with the chopped nuts if you’re using them. This adds extra moisture and texture to the bread.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Stir just until everything is combined. Be careful not to overmix—some lumps are okay!
7. Pour and Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
8. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice your bread and enjoy it fresh! It tastes wonderful on its own or with a pat of butter.
This Moist Zucchini Banana Bread can be kept wrapped at room temperature for a few days or refrigerated for longer freshness. Enjoy! 🍌🥒
Frequently Asked Questions (FAQ)
Can I Use Frozen Banana or Zucchini in This Recipe?
Yes, you can use frozen bananas and zucchini! Just make sure to thaw them completely and squeeze out any excess moisture from the zucchini before adding it to the batter. The bananas should be mashed after thawing for easier incorporation.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes). Both options maintain moisture and binding!
How Do I Store Leftover Banana Bread?
Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. Just thaw before enjoying!
Can I Add Other Ingredients to the Banana Bread?
Absolutely! Feel free to add chocolate chips, dried fruits like cranberries or raisins, or even spices like ginger for extra flavor. Just make sure not to overload it with too many additions to keep the bread from becoming too dense.
