This moist zucchini banana bread is a tasty twist on the classic treat! With ripe bananas and fresh zucchini, it’s sweet, soft, and packed with flavor.
The best part? It’s perfect for breakfast or a snack! I love slathering a slice with butter while it’s still warm—yum! Plus, it’s a sneaky way to add veggies to your day! 😄
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for this recipe! They add natural sweetness and moisture. If you don’t have ripe ones, you can speed up the ripening process by placing them in a brown paper bag for a day or two.
Zucchini: Grated zucchini adds moisture without overwhelming the flavor. If you’re out of zucchini, you could use applesauce or even finely shredded carrots as substitutes.
Flours: The mix of all-purpose and whole wheat flour offers a nice texture. If you prefer gluten-free options, you can substitute with a 1:1 gluten-free all-purpose flour blend.
Sweeteners: Granulated and brown sugar enhance flavor and moisture. If you’re watching sugar intake, consider using a natural sweetener like honey or maple syrup. You may need to adjust the liquid in the recipe a bit.
How Do I Ensure My Zucchini Banana Bread Comes Out Moist?
Moisture is key for delicious zucchini banana bread! First, make sure to squeeze out excess moisture from the grated zucchini. This keeps the bread from becoming soggy. Mixing the wet and dry ingredients just until combined is also important—overmixing can lead to dense bread.
- Use a toothpick to check for doneness; it should come out clean when the bread is ready.
- Letting the bread cool in the pan for 10 minutes before transferring it to a wire rack helps maintain that moist texture.
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional for added texture)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 2 large ripe bananas, mashed
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins (Optional):
- 1/2 cup chopped nuts or chocolate chips
How Much Time Will You Need?
This Zucchini Banana Bread recipe takes about 15 minutes to prepare and approximately 60-70 minutes to bake. Plan for cooling time, as the bread needs about 10 minutes in the pan before transferring to a wire rack. In total, you should have delicious bread ready in about 1 hour and 25 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×5-inch loaf pan will keep your bread from sticking. Alternatively, you can line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, whole wheat flour (if you’re using it), baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure everything is mixed well to ensure the bread rises evenly.
3. Combine the Wet Ingredients:
In another bowl, mix together the mashed ripe bananas and grated zucchini. Add in the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until everything is combined and smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients. Use a spatula to mix just until combined. Be careful not to overmix—this keeps your bread light and tender!
5. Add Those Extras:
If you’re using nuts or chocolate chips, gently fold them into the batter until evenly distributed.
6. Pour and Bake:
Pour the batter into your prepared loaf pan, spreading it evenly. Bake in the preheated oven for about 60-70 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 the loaf to a wire rack to cool completely before slicing. Enjoy your moist zucchini banana bread with a pat of butter or a drizzle of honey for added sweetness!
Bon appétit!
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in this recipe. Just thaw them completely, drain any excess liquid, and mash them until smooth before adding to the batter. They can add extra moisture and sweetness!
How Can I Make This Recipe Vegan?
To make the zucchini banana bread vegan, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg, let it sit until it thickens) and use a plant-based oil. The other ingredients are already plant-based!
Can I Add More Zucchini?
Yes, you can add more zucchini if you’d like! Just keep in mind that you may need to squeeze out more moisture to prevent the bread from becoming too wet. Adding an extra 1/2 cup is usually safe without compromising texture.
What’s the Best Way to Store Leftover Bread?
Store leftover zucchini banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw and enjoy when you’re ready!
