This moist zucchini banana bread is a sweet treat that combines the best of both worlds! With ripe bananas and fresh zucchini, it’s fluffy and packed with flavor, perfect for breakfast or a snack.
You’ll love how easy it is to make; just mix, pour, and bake! I often freeze extra slices for later, because who doesn’t want a yummy slice waiting for them? 🍌🥒
Key Ingredients & Substitutions
Zucchini: Fresh grated zucchini is key for moisture. If you can’t find zucchini, you could use shredded carrots as a substitute, but it will change the flavor slightly.
Bananas: Ripe bananas are sweeter and easier to mash. You can also use about 1 cup of apple sauce as a substitute for the bananas if you’re looking for a different flavor or want to cut back on sugar.
Vegetable oil or butter: I often use melted butter since it adds a rich flavor. However, if you want a lighter option, stick with vegetable oil or canola oil. You can even try coconut oil for a tropical twist!
Nuts: Walnuts or pecans are great for texture, but if you have a nut allergy, feel free to leave them out or swap in chocolate chips for a sweet touch!
How Do I Make Sure My Bread Turns Out Moist?
Keeping the bread moist is all about balancing ingredients and checking for doneness. Here are some tips:
- Don’t squeeze the zucchini too much; some moisture is good!
- Make sure your bananas are well-mashed—this adds more moisture and sweetness. I like to use really spotty bananas for the best flavor.
- Be careful not to overmix the batter. Fold the dry ingredients in gently until just combined to keep the texture light.
- Check for doneness around the 60-minute mark—insert a toothpick; it should come out clean or with just a few crumbs.
Once out of the oven, letting the bread cool properly will help it set while still being soft. Enjoy your baking!
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini, finely grated)
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans (if desired)
How Much Time Will You Need?
This moist zucchini banana bread recipe takes about 15 minutes of prep time and around 60-70 minutes to bake. After baking, allow an additional 10 minutes to cool in the pan before transferring it to a wire rack. Overall, you’ll have delicious banana bread ready to enjoy in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grab a 9×5 inch loaf pan, and grease it with butter or cooking spray, then lightly dust it with flour to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the mashed bananas, grated zucchini, sugar, oil (or melted butter), eggs, and vanilla extract. Mix until everything is well combined and smooth.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. This helps to evenly distribute the leavening agents for a better rise.
4. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon. Gently mix until just combined to avoid overmixing; some lumps are perfectly fine!
5. Add Optional Nuts:
If you’re including nuts, gently fold them into the batter at this point, mixing just enough to distribute them evenly without overmixing.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan, spreading it out gently with a spatula to smooth the top. This will help create a nice even rise as it bakes.
7. Bake:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Keep an eye on it and do the toothpick test: insert a toothpick into the center of the bread; if it comes out clean or with just a few crumbs, it’s done!
8. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
9. Serve and Enjoy:
Slice your moist zucchini banana bread and enjoy it warm or at room temperature. It’s perfect on its own or with a bit of butter!
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This helps prevent the bread from getting soggy.
Can I Substitute Applesauce for the Oil or Butter?
Absolutely! You can replace the 1/2 cup of oil or melted butter with 1/2 cup of unsweetened applesauce. This will reduce the fat content while keeping the bread moist and delicious.
How Do I Store Leftover Banana Bread?
Store any leftover 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 2 months. Just thaw it in the fridge overnight when you’re ready to enjoy!
Can I Add Other Ingredients?
Definitely! Feel free to add chocolate chips, dried fruit, or other spices like nutmeg for a unique twist. Just make sure to keep the overall mix balanced to ensure great texture and flavor!
