This Moist Zucchini Banana Bread is a yummy treat that combines ripe bananas and fresh zucchini. It’s soft, sweet, and perfect for breakfast or a snack!
Whenever I make this bread, my kitchen smells like a bakery! I love serving it warm with a pat of butter. Trust me, your friends will want the recipe. 🥰
Key Ingredients & Substitutions
Zucchini: This adds moisture without a strong flavor. If you don’t have zucchini, you can substitute it with finely grated carrot or apple, though the texture will change a bit.
Ripe Bananas: The riper the bananas, the sweeter your bread will be. If you’re out of bananas, you can use applesauce as a substitute; just use about 1/2 cup for two bananas.
Oils and Butters: I usually use vegetable oil for a lighter bake, but melted coconut oil works well too. If you’re dairy-free, stick with oil. For a richer flavor, go with butter. Just let it cool before mixing.
Nuts and Chocolate Chips: I love adding walnuts or pecans for crunch. If you have nut allergies, skip them or swap in seeds like sunflower or pumpkin seeds. Chocolate chips are also super fun for a sweet touch!
How Do I Make Sure My Bread Stays Moist?
Moisture is key in this recipe, and there are a few tricks to keep your bread from drying out.
- Be sure to squeeze out excess moisture from the zucchini. This can prevent your bread from being too wet.
- Don’t overmix when combining wet and dry ingredients; mixing too much can make the bread tough.
- Check your bread at around the 60-minute mark. Ovens vary, and you want to avoid overbaking.
- Let the bread cool in the pan for about 10 minutes to maintain moisture, then transfer it to a wire rack to cool completely.
Following these steps will keep your bread tender and moist for longer!
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 2 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/3 cup chocolate chips
Time Needed:
This recipe takes about 15 minutes to prep and around 60-70 minutes to bake. After baking, allow an additional 10 minutes for cooling in the pan. In total, you’ll need about 1 hour 25 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and 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 line it with parchment paper to make for easy release later on.
2. Mix the Wet Ingredients:
In a large mixing bowl, mash your ripe bananas until they’re smooth. Add in the finely shredded zucchini (make sure to squeeze out excess moisture if it’s really wet), granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla extract. Mix everything together until it’s nice and smooth.
3. Whisk the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This helps to evenly distribute the leavening agents and spices throughout the batter.
4. Combine the Mixes:
Slowly pour the dry ingredients into the wet ingredients, stirring gently. It’s important not to overmix! Stir until just combined—some lumps are okay.
5. Add the Fun Stuff (Optional):
If you’re in the mood for a little crunch or sweetness, now fold in the chopped walnuts or pecans and/or chocolate chips. This step is totally optional, but highly recommended for a delightful twist!
6. Bake the Bread:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even bake. Then, pop it into the oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, it’s done! If the top starts to brown too quickly, cover it loosely with foil.
7. Cool and Serve:
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. Slice, serve, and enjoy your delicious moist zucchini banana bread!
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Zucchini or Bananas in This Recipe?
Yes! Just make sure to thaw the zucchini and drain any excess moisture before measuring. For the bananas, defrost them and mash them well. Both will work perfectly in this recipe!
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for structure. Follow the rest of the recipe as is for a delicious gluten-free bread!
How to Store Leftover Banana Bread?
Store leftover zucchini banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months. To serve, let it thaw at room temperature or warm it in the microwave!
Can I Add Other Ingredients?
Absolutely! Feel free to customize the recipe by adding dried fruits like raisins or cranberries, or even spices like nutmeg or allspice for extra flavor. Just keep an eye on the texture if you add any extra moisture from additional ingredients.
