This moist zucchini banana bread is a lovely way to enjoy some veggies and fruit together! It’s sweet, soft, and super easy to make with just a few simple ingredients.
I love baking this bread because it fills my kitchen with a warm, cozy smell. Plus, it’s perfect for breakfast or an afternoon snack. And let’s be real, who can resist a slice of warm bread? 😄
Key Ingredients & Substitutions
Zucchini: Use medium-sized zucchini for the perfect amount. If you don’t have zucchini, shredded carrot works well too! Just ensure you drain excess moisture as you would with zucchini to keep the bread from getting soggy.
Bananas: Ripe bananas are key! Choose ones with lots of brown spots for the best sweetness. If you’re out of bananas, unsweetened applesauce (1/2 cup) can be a good alternative, but the flavor will differ slightly.
Oil: Vegetable oil helps keep the bread moist. You can swap it with melted coconut oil or even apple sauce for a lower-fat option. I prefer coconut oil for that subtle hint of flavor.
Sugars: The recipe calls for granulated sugar, but you can use brown sugar for a richer taste. If you’re looking to reduce sugar, try using honey or maple syrup; just adjust other liquid ingredients accordingly.
How Do I Make Sure My Bread is Nice and Moist?
The secret to moist zucchini banana bread lies in how you prepare the zucchini and mixing the batter. Here’s how to keep it tender:
- Drain the Zucchini: After grating, squeeze out excess moisture with a clean kitchen towel. This prevents too much water in the batter.
- Don’t Overmix: Once you add the dry ingredients to the wet ones, mix just until combined. Overmixing can create a dense bread.
- Check for Doneness: Insert a toothpick into the center around the 55-minute mark. If it comes out clean or with a few crumbs, it’s ready!
Following these tips will help you bake a perfectly moist zucchini banana bread every time!
How to Make Moist Zucchini Banana Bread
Ingredients You’ll Need:
For the Batter:
- 1 cup grated zucchini (about 1 medium zucchini, drained of excess moisture)
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
- 2 large eggs
For the Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional, for extra texture and nutrients)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For Flavor:
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist zucchini banana bread recipe takes about 15 minutes to prepare and 55–65 minutes to bake. Allow an additional 10 minutes for cooling in the pan before transferring it to a wire rack. Overall, you can expect around 1 hour and 30 minutes from start to finish to enjoy this delicious treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later. This step ensures your bread won’t stick!
2. Grate the Zucchini:
Take a medium zucchini and grate it using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze it to remove excess moisture. This helps prevent the bread from becoming soggy. Set the drained zucchini aside.
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, vegetable oil, and granulated sugar. Mix well until the ingredients are smooth and blended together. This is where the delicious sweetness starts!
4. Add Eggs and Flavor:
Add the eggs, one at a time, beating well after each addition to incorporate air for a light texture. Then stir in the vanilla extract for a lovely aroma and flavor.
5. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, salt, and ground cinnamon. Mixing your dry ingredients separately ensures an even distribution of the leavening agents.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to your wet mixture. Gently mix until everything is just combined. Be careful not to overmix; a few lumps are okay, as this will keep your bread tender and fluffy!
7. Fold in the Zucchini and Nuts:
Now, fold in the grated zucchini and nuts (if using) gently into the batter, taking care not to deflate it. This adds moisture and texture to your bread.
8. Bake Your Bread:
Pour the batter evenly into your prepared loaf pan. Pop it into the oven and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If it starts to brown too much on top, you can cover it loosely with foil.
9. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This cooling time helps the flavors develop further!
10. Slice and Serve:
Finally, slice your moist zucchini banana bread and enjoy it warm or at room temperature. It makes a fantastic breakfast or snack!
Enjoy your moist zucchini banana bread as a delicious, wholesome treat! Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the batter. This helps maintain the bread’s texture.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). These alternatives help bind the ingredients while keeping the bread moist!
How Should I Store Leftovers?
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 slices wrapped tightly in plastic wrap for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Chocolate Chips?
Absolutely! Chocolate chips can be a delicious addition to the batter. Just fold in about 1/2 cup of chocolate chips with the zucchini for a sweet twist on this classic recipe!
