This moist zucchini banana bread is a tasty treat packed with the goodness of bananas and zucchini. It’s sweet, tender, and perfect for breakfast or a snack!
I love how quickly it comes together; just mix and bake! Plus, it’s a sneaky way to sneak in some veggies—shh, don’t tell the kids! 😉
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture without overpowering the flavor. You can substitute with yellow squash if zucchini isn’t available. If you want to skip it, just add an extra banana for moisture.
Bananas: Use very ripe bananas for the best sweetness and flavor. If you’re short on bananas, 1 cup of applesauce can work in a pinch, but it will change the flavor slightly.
Flour: All-purpose flour is typical, but you can try whole wheat flour for a more wholesome bread. If gluten-free, almond or oat flour can be used, though the texture may differ.
Sugars: I love using a mix of granulated and brown sugar because it adds depth. If you want to cut calories, try using coconut sugar or a sugar substitute like stevia.
Nuts: Walnuts or pecans add a nice crunch. If you prefer, you could exclude nuts entirely or replace them with chocolate chips for a sweet twist!
How Can I Ensure My Banana Bread Stays Moist?
Keeping your zucchini banana bread moist is key to its deliciousness. Here’s how to do it:
- Make sure to use ripe bananas and freshly grated zucchini, as they add moisture during baking.
- Avoid overmixing the batter; it can make the bread dense. Mix until just combined for a lighter texture.
- Check for doneness around 60 minutes; overbaking will lead to dryness.
- Let the bread cool in the pan before transferring it to a wire rack. This helps retain moisture.
Moist Zucchini Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (about 1 medium zucchini)
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and then 60 to 70 minutes to bake. It’s a great way to use up ripe bananas, and the bread gets even better after a day or two!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. This helps distribute the baking powder and soda evenly throughout the flour.
3. Combine the Sugars and Oil:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil together until they are well combined. This step adds moisture and sweetness to your bread.
4. Add the Eggs and Vanilla:
Add the eggs one at a time to the sugar mixture, beating well after each addition. Stir in the vanilla extract until combined.
5. Mix in Bananas and Zucchini:
Now, stir in the mashed bananas until everything is blended together. Then, fold in the grated zucchini until it is evenly distributed in the mixture.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
7. Add Nuts (Optional):
If you’re using walnuts or pecans, gently fold them into the batter now for a lovely crunch.
8. Pour into the Pan:
Pour the batter into the prepared loaf pan and smooth the top with a spatula to make it even.
9. 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.
10. Cool the Bread:
Once baked, allow the bread to cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely.
11. Slice and Enjoy:
Once cool, slice your delicious moist zucchini banana bread and enjoy it plain, or with a bit of butter or cream cheese spread on top. YUM!
FAQ About Moist Zucchini Banana Bread
Can I Use Frozen Zucchini or Bananas in This Recipe?
Absolutely! Just make sure to thaw the zucchini and drain any excess moisture before using it. For bananas, you can mash them while still slightly frozen, but be sure they’re fully thawed before adding them to the mix.
What If I Don’t Have Enough Zucchini?
If you’re short on zucchini, you can use extra mashed bananas instead. Alternatively, you can substitute with applesauce to maintain moisture in the bread, though that will change the flavor slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To keep it fresh, you can also wrap it tightly in plastic wrap or foil.
Can I Add Other Mix-Ins?
Definitely! Feel free to get creative! Chocolate chips, dried fruits, or even seeds like sunflower seeds can be added for extra flavor and texture. Just be mindful of keeping the overall balance of moisture in the bread.
