This moist zucchini banana bread is a fantastic way to make use of those ripe bananas and extra zucchini. It’s tender, sweet, and oh-so-delicious!
You won’t believe how well the zucchini hides in this bread—it’s like a sneaky veggie treat. I love having a slice for breakfast with a little butter on top. Yum!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture without a strong flavor, making it perfect for this bread. If you’re out of zucchini, try using grated apples or even carrots for a different twist.
Bananas: Overripe bananas work best because they are sweeter. If you don’t have bananas, consider using applesauce as a substitute, but the flavor will change a bit.
Vegetable Oil: I like using vegetable oil for its neutral taste, but melted coconut oil adds a nice hint of flavor. You can switch it to applesauce for a lower-fat option if desired.
Flour: All-purpose flour is standard for this recipe. If you’re gluten-free, a 1:1 gluten-free flour blend can work well in place of regular flour.
Nuts: I love adding walnuts or pecans for a crunchy texture. If nuts aren’t your thing, feel free to skip them or use chocolate chips for a sweeter touch.
How Do You Keep the Bread Moist?
Keeping your zucchini banana bread moist depends on balancing wet and dry ingredients properly. Here’s how:
- Ensure the zucchini is well squeezed to remove excess moisture but still holds some to keep the bread soft.
- Mash the bananas thoroughly; the more mashed, the more moisture they provide.
- Don’t overmix the batter! This can make the bread dense. Just combine until you see no dry flour.
- Consider adding a little yogurt or sour cream to the wet ingredients. This will enhance moisture without altering the flavor.
By following these tips, you’ll have a lovely, moist bread that everyone will enjoy!
Moist Zucchini Banana Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 2 large ripe bananas, mashed
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist zucchini banana bread takes about 15 minutes to prepare and around 55-65 minutes to bake. Once baked, let it cool for about 10 minutes in the pan. This means you can enjoy a delicious loaf in about an hour and a half!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5-inch loaf pan to ensure your bread doesn’t stick.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, grated zucchini, vegetable oil, granulated sugar, eggs, and vanilla extract. Use a spatula or a whisk to mix everything together until it’s all blended smoothly. This is where the delicious flavors come together!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step helps distribute the leavening agents evenly throughout the flour.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently with a spatula. Mix just until you no longer see any dry flour—be careful not to overmix, as this can make the bread dense.
5. Add Nuts (Optional):
If you want to add some crunch, fold in the chopped walnuts or pecans gently at this stage.
6. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. After it’s cooled, slice it up. Enjoy your moist zucchini banana bread plain, or spread a little butter or cream cheese on top for an extra treat!
FAQ About Moist Zucchini Banana Bread
Can I Use Frozen Zucchini and Bananas?
Yes, you can! Thaw the frozen zucchini and make sure to squeeze out any excess moisture before using it in the recipe. For bananas, they can be used straight from the freezer; just mash them once thawed.
How Can I Make This Recipe Healthier?
To make the bread healthier, consider reducing the sugar by using 1/2 cup instead of 3/4 cup, or substitute it with a natural sweetener like honey or maple syrup. You can also replace half of the all-purpose flour with whole wheat flour for added fiber.
What’s the Best Way to 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 or aluminum foil and freeze it for up to 3 months. Thaw in the fridge overnight when you’re ready to eat!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in chocolate chips, dried fruits like cranberries or raisins, or even coconut flakes for different flavors. Just remember that adding extra ingredients may slightly alter the baking time, so keep an eye on it while it bakes!
