This Moist Zucchini Banana Bread is a tasty treat packed with sweet bananas and veggies. It’s soft, fluffy, and super easy to make—perfect for breakfast or a snack!
Don’t worry, no one will notice the zucchini! I love how it adds moisture without changing the flavor. A slice with butter? Yes, please! 🥰
Key Ingredients & Substitutions
Zucchini: Grated zucchini gives moisture without a strong flavor. If you don’t have zucchini, you can substitute with carrots or squash for a different twist.
Bananas: Ripe bananas are essential for sweetness. If you don’t have ripe ones, you can use applesauce for a similar moist effect, but it may alter the flavor slightly.
Oil: I prefer using vegetable oil for a neutral taste, but melted coconut oil adds a nice flavor. If you want a healthier alternative, you can use unsweetened applesauce instead.
Flour: All-purpose flour is standard here, but you can use whole wheat flour for added fiber. Just note it may give a denser bread.
Nuts: Chopped walnuts or pecans add a great crunch, but feel free to skip them or use chocolate chips for a sweeter touch!
How Can I Ensure My Banana Bread is Moist?
To keep your zucchini banana bread moist, the key is to not overmix the batter. Mix just until the ingredients are combined to keep it light and fluffy.
- Make sure your bananas are very ripe; they should be brown and soft for maximum sweetness and moisture.
- Grate the zucchini finely and make sure to squeeze out excess moisture, but don’t remove all the liquid—some is good for that moist texture.
- Let the bread cool properly after baking, as this helps retain moisture before slicing.
Moist Zucchini Banana Bread Recipe
Ingredients
For the Bread:
- 1 cup zucchini, finely grated (about 1 medium zucchini)
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 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)
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed
This moist zucchini banana bread recipe takes about 15 minutes to prepare and then 60-70 minutes to bake. You’ll want to let it cool for a bit afterward, but that just gives you time to anticipate the deliciousness to come!
Step-by-Step Instructions
1. Preheat and Prepare Your Pan
First things first, preheat your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients
In a large mixing bowl, combine the mashed bananas, grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix everything together until it’s well combined. It’s okay if the bananas are a bit lumpy—those little bits add to the flavor!
3. Combine 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). This ensures the leavening agents are evenly distributed throughout the flour.
4. Combine Wet and Dry Ingredients
Now, it’s time to mix the dry ingredients into the wet ingredients. Gradually add the dry mix to the banana-zucchini mixture, stirring gently. Be careful not to overmix—you want the batter to be just combined; a few lumps are perfectly fine!
5. Add Nuts (Optional)
If you decided to use walnuts or pecans, fold them into the batter now. They’ll add a lovely crunch to your bread!
6. Pour and Smooth
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it even.
7. Bake
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready!
8. Cool
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely—this helps it firm up a bit for easier slicing.
9. Serve and Enjoy!
Slice the bread once it’s cool, and enjoy it plain or with a little butter slathered on top! This zucchini banana bread is perfect for breakfast, snacks, or even dessert!
Frequently Asked Questions (FAQ)
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in this recipe. Just thaw them completely and drain any excess liquid before mashing. They should be very ripe, which will help add sweetness and moisture to your bread.
Can I Substitute the Zucchini with Something Else?
Yes! If you don’t have zucchini, you can substitute it with grated carrots or even finely chopped apples for a different flavor profile. Just keep the moisture content in mind; avoid overly watery substitutes.
How Do I Store Leftovers?
Store your zucchini banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Just thaw them at room temperature or microwave for a quick snack!
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative with mix-ins like chocolate chips, dried fruit, or shredded coconut. Just ensure you don’t add too much, as this can affect the baking time and texture of the bread.
