This moist zucchini banana bread is a wonderful treat that’s super easy to make! It combines ripe bananas and fresh zucchini for a soft, flavorful slice you’ll love.
Honestly, I can’t get enough of this bread! I love how it smells while baking—so cozy! Slice it up for breakfast or a snack, and don’t be shy with the butter! 🥰
Key Ingredients & Substitutions
All-purpose flour: This is the base for your zucchini banana bread. You can swap it with whole wheat flour for a healthier option, or use a gluten-free flour blend if you need a gluten-free loaf.
Zucchini: Fresh, grated zucchini adds moisture without overwhelming the flavor. If zucchini isn’t available, you could use grated carrots or even unsweetened applesauce as an alternative.
Bananas: Ripe bananas are key for sweetness. If you don’t have ripe bananas, you can quickly ripen them in the oven at 300°F for 15-20 minutes until they’re darkened.
Eggs: These help with binding. You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) as a substitute for a vegan option.
Oil or melted butter: Both give moisture and richness. I like using melted coconut oil in mine for a light coconut hint, but any neutral oil will work well.
How Can I Ensure My Banana Bread Is Moist?
One of the biggest challenges with banana bread is keeping it moist. Here are my top tips:
- Be sure to squeeze out excess moisture from the grated zucchini. This ensures your batter isn’t too wet.
- Don’t overmix the batter! Mix until just combined. A few lumps are okay.
- Check your bananas—use really ripe ones as they contain more natural sugars which help with moisture.
- Keep an eye on baking time. If you notice the top is getting too brown, loosely cover the bread with foil.
Your banana bread should remain moist and flavorful, making it perfect for snacking or breakfast! Enjoy!
How to Make Moist Zucchini Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup 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
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large ripe bananas, mashed
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1/2 cup chopped walnuts or chocolate chips (optional)
How Much Time Will You Need?
This moist zucchini banana bread will take about 15 minutes to prepare, with an additional 55-65 minutes to bake. Allow about 10-15 minutes for cooling in the pan, followed by time on a cooling rack. All in all, you’re looking at around 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, your oven will be ready to bake your delicious banana bread! Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, salt, cinnamon, and nutmeg. This will help to evenly distribute the leavening agents and spices throughout your bread.
3. Combine Wet Ingredients:
In a large bowl, combine the mashed bananas, grated zucchini, eggs, granulated sugar, brown sugar, oil (or melted butter), and vanilla extract. Mix everything together until it’s well combined and smooth. You want this mixture to be fully blended for good flavor!
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Using a spatula or wooden spoon, gently fold the two mixtures together until they are just incorporated. Be careful not to overmix! A few lumps are perfectly fine.
5. Add Optional Ingredients:
If you’re using walnuts or chocolate chips, fold them into the batter gently now. This adds a nice crunch and flavor boost to your banana bread!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This will help ensure even baking.
7. Bake:
Place your loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown on top and a bit springy to the touch.
8. Cool the Bread:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10-15 minutes. This makes it easier to remove from the pan without breaking!
9. Serve and Enjoy:
After cooling slightly, transfer the bread to a wire rack to cool completely. Once it’s cool, slice it up and enjoy plain or spread with a bit of butter. Perfect for breakfast, a snack, or dessert!
Can I Use Frozen Zucchini or Bananas in This Recipe?
Yes, you can! If using frozen zucchini, make sure to thaw it completely and squeeze out excess moisture before adding it to the batter. For bananas, simply thaw them, mash well, and they should work just fine!
How Do I 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 tightly in plastic wrap and store it in the refrigerator for up to a week, or in the freezer for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Can I Substitute the Sugar in This Recipe?
Absolutely! You can cut back on sugar or use alternatives like honey, maple syrup, or coconut sugar. Just keep in mind that liquid sweeteners may change the moisture level slightly, so you might need to adjust other liquid ingredients.
What Can I Add to Enhance the Flavor?
Feel free to customize your bread! Adding chopped nuts, chocolate chips, or even dried fruits like cranberries can elevate the flavor. A splash of almond extract or orange zest can add a lovely twist, too!
