This Moist Zucchini Banana Bread is a delicious way to use up extra fruits and veggies! It’s soft, sweet, and filled with the goodness of ripe bananas and healthy zucchini.
Trust me, it’s hard to tell there’s zucchini in there! Whenever I make it, my family can’t get enough. Pair a slice with coffee, and you’ll be in heaven! ☕️
Key Ingredients & Substitutions
Flour: All-purpose flour works great here for a light texture. If you’re looking for a healthier option, you can use whole wheat flour or a gluten-free blend.
Zucchini: Fresh zucchini adds moisture and nutrition. If you’re short on zucchini, you can use grated carrots or apples instead for a similar effect!
Bananas: Ripe bananas are crucial. The browner, the better! No bananas? Try unsweetened applesauce or pumpkin puree as a substitute.
Sugars: A mix of granulated and brown sugar gives depth to the flavors. Feel free to reduce the sugar for a less sweet bread or use honey or maple syrup, adjusting the liquid accordingly.
Nuts: Chopped walnuts or pecans add a nice crunch. If you’re nut-free, consider adding chocolate chips for sweetness.
How Do I Make Sure My Banana Bread is Moist and Not Dense?
Getting a moist bread requires careful mixing and ingredients. Here’s what to keep in mind:
- Measure flour accurately; too much can make it dense. Spoon it into your measuring cup and level off.
- Don’t overmix after adding wet and dry ingredients. Mix until just combined to avoid tough bread.
- Use extra ripe bananas—they’re sweeter and softer.
- Keep an eye on baking time! Checking with a toothpick ensures you don’t overbake, which can dry it out.
- Let it cool completely before slicing. This helps retain moisture.
Moist Zucchini Banana Bread Recipe
Ingredients You’ll Need:
- Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Wet Ingredients:
- 2 large ripe bananas, mashed
- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Optional:
- ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This Moist Zucchini Banana Bread takes about 15 minutes to prepare and 60-70 minutes to bake. Make sure to allow time for it to cool before slicing, which is another 10 minutes in the pan followed by cooling on a wire rack. In total, you’re looking at roughly 1 hour 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start off by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9×5-inch loaf pan with butter or cooking spray, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until everything is well combined. Set this bowl aside while you work on the wet ingredients.
3. Combine the Wet Ingredients:
In a large mixing bowl, mash up the ripe bananas until smooth. Add in the grated zucchini, granulated sugar, and brown sugar. Stir everything together until well mixed.
4. Add Eggs and Oil:
Next, beat in the eggs, vegetable oil, and vanilla extract to the banana-zucchini mixture. Keep mixing until the ingredients are nice and smooth, ensuring everything is well combined.
5. Fold in the Dry Ingredients:
Now, carefully add your dry ingredients to the wet mixture. Use a spatula to gently fold the ingredients together. Be careful not to overmix; you want it just combined.
6. Nuts (Optional):
If you’re using nuts, fold them into the batter now. This will add a lovely crunch to your bread!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth out the top, ensuring it’s even.
8. Bake:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick into the center—the toothpick should come out clean when the bread is ready!
9. Cool:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your moist, flavorful zucchini banana bread! Perfect for breakfast, a snack, or dessert! 🍞🥳
Frequently Asked Questions (FAQ)
Can I Substitute Apple Sauce for the Bananas?
Yes, you can use unsweetened applesauce as a substitute for bananas! Use about 1 cup of applesauce to replace the two bananas. Keep in mind that this may slightly alter the flavor and moisture level.
How Do I Store Leftover Banana Bread?
Store any leftover zucchini banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to slice it before freezing for easy serving later!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water = 1 egg) and use a plant-based oil, like coconut or olive oil. Make sure your sugars are also vegan-friendly!
What If I Don’t Have Zucchini on Hand?
No worries! You can replace the zucchini with grated carrots or even apples. Just keep the volume the same, and the texture and moisture of your banana bread will still be delightful!
