This moist zucchini banana bread is a tasty treat that’s perfect for breakfast or a snack! With ripe bananas and fresh zucchini, it’s soft and flavorful, plus it’s easy to make!
I love how this bread is great for using up those extra bananas and sneaky zucchini. It’s my go-to recipe when I need a little sweet fix without too much fuss. Yum!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here! It adds moisture but has a mild flavor. If you’re out of zucchini, you can use finely grated carrots as an alternative, which also work great!
Bananas: Ripe bananas bring sweetness and moisture. Overripe bananas are best. If you don’t have bananas, applesauce can be a good substitute, but it may change the flavor slightly.
Vegetable Oil: I usually use vegetable oil for its neutral taste. You can swap it with melted coconut oil for a hint of tropical flavor or use applesauce for a lighter version.
Brown Sugar: Brown sugar adds a bit of depth to the sweetness. If you prefer, you can use coconut sugar or granulated sugar, but it may alter the bread’s flavor slightly.
How Do I Ensure My Bread Turns Out Moist?
The secret to moist zucchini banana bread lies in not overmixing the batter and the balance of ingredients. Here are some tips:
- Make sure to measure your flour correctly. Too much flour can lead to a dry loaf. Use the spoon-and-level method!
- Grate the zucchini and squeeze out excess water if it seems too watery, but keep some moisture for that perfect texture.
- Don’t overmix when combining wet and dry ingredients. Mix until just combined to keep it tender!
- Always check your bread for doneness with a toothpick. If it comes out clean or with moist crumbs, it’s ready!
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Essential Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
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
- 1/4 teaspoon ground nutmeg (optional)
Optional Mix-Ins:
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful zucchini banana bread takes about 15 minutes to prepare and 55-65 minutes to bake. You’ll have it ready in about 1 hour and 15 minutes, plus some time for cooling. Perfect for enjoying with family or friends!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5-inch loaf pan with some oil or line it with parchment paper so that your bread won’t stick.
2. Mix the Wet Ingredients:
In a large bowl, combine the vegetable oil and brown sugar. Whisk them together until they’re well mixed. Next, add the eggs one at a time, making sure to beat well after each addition. Then stir in the mashed bananas and vanilla extract until everything is combined.
3. Add the Zucchini:
Now it’s time to fold in the grated zucchini. Stir gently to mix it through the wet ingredients evenly; this adds moisture and flavor!
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to make sure everything is evenly distributed throughout your bread.
5. Add Dry Ingredients to Wet Ingredients:
Slowly add the dry mixture to the wet ingredients, folding gently. Be careful not to overmix; just stir until everything is combined and you don’t see dry flour anymore. A few lumps are okay!
6. Mix in the Nuts (If Using):
If you chose to include walnuts or pecans, go ahead and fold them in now! This adds a nice crunch and flavor to your bread.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with the back of a spatula. Bake it in your preheated oven for 55 to 65 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few crumbs.
8. Cool Down:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This helps the bread set perfectly!
Now you’re ready to slice and enjoy your moist zucchini banana bread. Perfect with a cup of tea or coffee! Enjoy!
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Zucchini or Bananas in This Recipe?
Yes! If using frozen zucchini, make sure to thaw and drain any excess moisture before grating. For bananas, they can be frozen, but thaw them completely and drain off extra liquid before mashing for best results.
How Should I Store Leftover Bread?
Store any leftover zucchini banana bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend shelf life for about a week. To freeze, wrap it tightly in plastic wrap and then place it in a freezer-safe bag for up to 3 months.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that the texture may be denser and slightly nuttier.
How Can I Make This Bread Gluten-Free?
To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. There’s no need to make any other adjustments, but be sure to check that all your ingredients are gluten-free!
