This delicious zucchini banana bread is a perfect blend of sweetness and moisture from ripe bananas and fresh zucchini. It’s easy to make and smells amazing while baking!
Who knew veggies could taste this good? I love sneaking this bread into my snack time. Just slice it warm with a bit of butter, and it’s pure happiness! 😄
Key Ingredients & Substitutions
Zucchini: Fresh grated zucchini adds moisture and nutrition. If you can’t find zucchini, shredded carrots can work, but they will change the flavor slightly to more of a carrot cake vibe.
Bananas: Overripe bananas are key for sweetness. If you don’t have them, you could try unsweetened applesauce, using about 1/2 cup for two bananas, but it will change the flavor and texture a bit.
Vegetable Oil: I like to use coconut oil for a hint of coconut flavor. If you’re looking for a lighter oil, canola or even melted butter will also do great.
Flour: All-purpose flour is common here. For a gluten-free version, try using a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for best results!
Nuts: I often add walnuts for a crunchy texture. If allergies are a concern, feel free to skip them or substitute with pumpkin seeds or sunflower seeds.
How Do I Make Sure My Zucchini Banana Bread is Moist?
Getting that ideal moistness in your zucchini banana bread is all about how you prepare the ingredients and bake it right. Here are some simple tips:
- Use freshly grated zucchini and squeeze out any excess moisture with a clean towel. This prevents the bread from being too wet.
- Don’t overmix the batter. Stir just until combined for a tender loaf.
- Check for doneness around the 50-minute mark. Every oven is different, so keep an eye on it!
- Let the bread cool in the pan briefly before transferring it to a wire rack. This helps maintain moisture.
Moist Zucchini Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 3/4 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)
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This lovely zucchini banana bread takes about 15 minutes of prep time and 55-65 minutes of baking time. With cooling, you might want to set aside around 1.5 hours total before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s happening, get your 9×5-inch loaf pan ready by greasing and flouring it or lining it with parchment paper. This helps the bread come out easily after baking!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, grated zucchini, vegetable oil, sugar, eggs, and vanilla extract. Using a whisk or a fork, mix everything together until it’s well blended and smooth. This is where the magic starts!
3. Whisk the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). Make sure there are no lumps—it’ll help the bread rise evenly!
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture. Stir gently with a spatula or wooden spoon, just until combined. Be careful not to overmix! A few small lumps are okay.
5. Add Nuts (if using):
If you like a bit of crunch, fold in the chopped walnuts or pecans at this point. They’re optional but highly recommended for added flavor and texture!
6. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it out evenly. Then, pop it into the preheated oven and bake for 55-65 minutes. Keep an eye on it—when a toothpick inserted in the center comes out clean, it’s done!
7. Cool and Serve:
Once it’s baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely. When you’re ready to enjoy it, slice it up and savor each delightful bite! It’s especially yummy with a pat of butter or a spread of cream cheese.
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Zucchini or Bananas?
Yes! If using frozen zucchini, make sure to thaw and drain any excess water before grating it. For bananas, thaw them in the fridge or at room temperature, and mash them while still slightly chilly for easier mixing.
What Can I Substitute for Sugar?
If you’d like a healthier option, you can use honey or maple syrup instead of granulated sugar. If you go this route, reduce the liquid (like zucchini juice) slightly to compensate, as these liquids will add moisture to your batter.
How Should 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 freeze for up to 3 months. Thaw overnight in the refrigerator when you’re ready to enjoy again!
Can I Add Other Mix-ins?
Absolutely! Feel free to add chocolate chips, dried fruits, or other nuts as desired. Just make sure to keep the total add-ins to around 1 cup to maintain the bread’s structure and moisture.
