This moist zucchini banana bread is a wonderful mix of sweet bananas and fresh zucchini, making it super delicious. It’s perfect for a snack or breakfast treat!
I love how easy it is to whip up! Just mash, mix, and bake. Plus, it makes your kitchen smell amazing. You might even “accidentally” eat half before it cools down! 😂
Key Ingredients & Substitutions
Flour: All-purpose flour works great for this bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I love the texture that all-purpose flour provides!
Bananas: Make sure your bananas are really ripe; the more brown spots, the sweeter your bread will be! If you’re out of bananas, you can use applesauce (1/2 cup) as a substitute, though it will change the flavor slightly.
Zucchini: Fresh grated zucchini keeps this bread moist. If you don’t have zucchini, you could use grated carrots, but the texture and flavor will differ a bit. I prefer small, tender zucchini for this recipe.
Oils and Fats: Vegetable oil gives a light texture, but melted butter adds rich flavor. If you want something lighter, use coconut oil. I often swap half oil with unsweetened applesauce for a healthier twist.
Nuts: I like adding walnuts for crunch, but you can skip them or use chocolate chips for a fun variation. If you’re nut-free, just leave them out.
How Do I Ensure My Banana Bread is Moist and Not Dry?
To keep your bread moist, pay attention to a few key techniques during preparation:
- Don’t overmix: Mix the batter just until the dry ingredients are moistened. Overmixing develops gluten, making the bread tough.
- Use ripe bananas: The riper the bananas, the more moisture and sweetness they bring. Look for bananas with plenty of brown spots.
- Watch the baking time: Every oven is different! Start checking for doneness at 60 minutes. If the toothpick comes out clean, it’s ready.
- Cool properly: Let it cool in the pan first; this helps keep moisture in. Once out, cooling on a rack prevents sogginess.
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large ripe bananas, mashed
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
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 to prepare and about 60–70 minutes to bake. After that, you’ll want to let it cool for about 10-15 minutes in the pan before moving it to a wire rack. You’ll have a delightful bread ready to enjoy in a little over an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking. This way, your bread will come out easily!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This helps to evenly distribute the leavening agents and spices, ensuring a well-risen loaf.
3. Combine Wet Ingredients:
In a large bowl, mix together the mashed bananas, grated zucchini, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Stir well until everything is smoothly combined. The bananas and zucchini will add moisture and flavor!
4. Combine Wet and Dry Ingredients:
Carefully add the dry ingredient mixture to the large bowl with the wet ingredients. Stir gently just until combined; be careful not to overmix as this can make the bread dense. It’s okay if there are a few lumps!
5. Add Nuts (If Desired):
If you’re using chopped walnuts or pecans, fold them into the batter gently. This adds a tasty crunch and extra flavor to your bread!
6. Pour into Loaf Pan:
Pour the batter into your prepared loaf pan and spread it evenly. Smooth out the top if necessary so it bakes evenly.
7. Bake:
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:
Once baked, allow the bread to cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. This will help it set up and makes slicing easier!
9. Serve and Enjoy:
Slice the bread once it’s completely cooled and enjoy it as a delightful snack or breakfast treat! It’s perfect on its own or with a pat of butter!
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Zucchini or Bananas?
Yes! If using frozen zucchini, make sure to thaw and drain excess moisture before grating. For bananas, thaw them if frozen, and mash them while still slightly frozen for easier mashing. They’ll work just as well in your bread!
How Do I Store Leftover Banana Bread?
Store your banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy!
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Make sure it includes xanthan gum for the best texture, or add 1/4 teaspoon of xanthan gum to the mix.
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana per egg. For a flaxseed option, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, letting it sit for 5 minutes until it thickens!
