This Moist Zucchini Banana Bread is a tasty treat packed with flavors! It’s made with soft bananas and healthy zucchini to create a deliciously moist loaf that you will love.
Trust me, adding zucchini makes it extra special—it’s like a sneaky veggie boost! I like to enjoy a slice as a cozy snack with my morning coffee. Yum! ☕🍞
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the bread structure. You can substitute it with gluten-free flour blend if you’re avoiding gluten.
Whole Wheat Flour: Adds extra fiber. If you prefer a lighter bread, omit it and double the all-purpose flour or use oat flour instead.
Zucchini: Fresh, grated zucchini keeps the bread moist. If zucchini isn’t available, shredded carrots can work too.
Bananas: Ripe bananas add sweetness and moisture. If you don’t have bananas, unsweetened applesauce can be used, but adjust the sugar as needed.
Nuts: I love adding walnuts for crunch. If nut allergies are a concern, you can skip them or use seeds like sunflower or pumpkin for added texture.
How Do I Make Sure My Zucchini Banana Bread Is Moist?
The secret to moist banana bread lies in two key steps: using ripe bananas and properly handling the zucchini.
- Make sure your bananas are very ripe; brown spots are a good sign! They will mash easily and add natural sweetness.
- Grate the zucchini and then squeeze out excess moisture using a clean kitchen towel or paper towel. This prevents the batter from becoming too watery and ensures a good texture.
Follow these tips, and you’ll be rewarded with a wonderfully moist loaf every time! Enjoy your baking!
Moist Zucchini Banana Bread Recipe
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 2 large ripe bananas, mashed
- 1 cup grated zucchini (with excess moisture squeezed out)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious zucchini banana bread takes about 15 minutes for prep and 55-65 minutes of bake time. After baking, let it cool for a bit before slicing and enjoying. So, set aside about 1 hour and 30 minutes total to make sure you can savor the goodness! 😋
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First, preheat 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.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). This will help ensure everything is evenly mixed.
3. Combine the Wet Ingredients:
In another bowl, combine your mashed bananas, grated zucchini (make sure to squeeze out the excess moisture), eggs, granulated sugar, brown sugar, oil, and vanilla extract. Mix these together until they’re well blended and smooth.
4. Combine Wet and Dry Ingredients:
Now, gently fold the dry mixture into the wet mixture. Be careful not to overmix; it’s okay if a few lumps remain. Just mix until everything is incorporated.
5. Add the Nuts:
If you’re adding nuts, fold in the chopped walnuts or pecans at this point.
6. Pour and Smooth the Batter:
Pour your batter into the prepared loaf pan. Use a spatula or the back of a spoon to smooth the top for an even bake.
7. Bake the Bread:
Now, place the loaf pan in the oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cooling Time:
Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
9. Slice and Enjoy:
When cool, slice your moist zucchini banana bread and enjoy! Keep leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.
Enjoy this delicious and wholesome loaf packed with all the goodness of banana and zucchini! Happy baking! 🍞💚
FAQ About Moist Zucchini Banana Bread
Can I Substitute the Whole Wheat Flour?
Yes! If you’d prefer a lighter loaf, you can replace the whole wheat flour with an equal amount of all-purpose flour. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend works well too.
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate it for up to a week, or freeze it for up to 3 months.
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based oil such as coconut or canola oil.
What Can I Add for Extra Flavor or Texture?
Consider adding chocolate chips, dried fruit, or shredded coconut for a twist! You can also try different spices like ginger or cardamom to enhance the flavor profile.
