This moist zucchini banana bread is a delightful treat! With ripe bananas and fresh zucchini, it’s both tasty and healthy, making it perfect for breakfast or a snack.
Plus, it’s easy to whip up! I love adding nuts or chocolate chips for a fun twist. You can even enjoy it warm with a bit of butter. Yum! 🥰
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture, but if you don’t have any, shredded carrots or applesauce make great substitutes. Just remember to squeeze out the excess liquid!
Bananas: Ripe bananas are crucial for sweetness. If you don’t have them, you can use applesauce or mashed pumpkin for a different flavor.
Flour: All-purpose flour works well, but you can swap half for whole wheat flour for added nutrition. Just be aware that it may alter the texture a bit.
Oil: I usually opt for vegetable oil, but melted coconut oil or even melted butter can be used for a richer flavor.
Nuts/Chocolate Chips: If you prefer a nut-free bread, skip the nuts or try sunflower seeds. Dark chocolate chips add a nice touch, but you can also use dried fruit like raisins if you want something different.
How do I get the perfect texture for my Zucchini Banana Bread?
The key to achieving the perfect texture is combining dry and wet ingredients properly. Avoid overmixing once you combine them, as this can make the bread tough.
- When you mix the wet and dry ingredients, fold them together gently until just incorporated.
- Make sure to squeeze out excess moisture from the grated zucchini to prevent a soggy loaf.
- Allow the bread to cool slightly in the pan before transferring to a wire rack. This helps retain moisture without becoming too wet.
Following these tips will help you achieve that perfect moist texture that everyone loves! Enjoy baking!
Moist Zucchini Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
For the Sweetness:
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
For the Wet Ingredients:
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
For Optional Add-ins:
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
How Much Time Will You Need?
This moist zucchini banana bread takes around 15 minutes for preparation and about 60-70 minutes to bake. Don’t forget a bit of cooling time afterwards! In total, you’ll spend about 1 hour and 15 minutes from start to finish before enjoying your delicious slice.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make it easy to remove your bread once baked.
2. Grate the Zucchini:
Grate the zucchini using a box grater or food processor. To eliminate extra moisture, gently squeeze the grated zucchini using a clean kitchen towel. This will help keep the bread from being too wet.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using). This helps to evenly distribute the leavening agents and spices.
4. Combine Wet Ingredients:
In a large bowl, combine the mashed bananas, grated zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix well until everything is combined and smooth.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the large bowl with the wet ingredients. Gently fold the two mixtures together until just combined. Be careful not to overmix; a few lumps are okay!
6. Add Optional Ingredients:
If you’d like to include nuts or chocolate chips, this is the time to fold them in gently to the batter.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake the Bread:
Place the loaf pan in your preheated oven and bake for 60-70 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool Down:
Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely.
10. Enjoy!
Once cool, slice and enjoy your delicious moist zucchini banana bread! You can eat it plain or spread a little butter on top. Perfect for breakfast or a snack!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture before using it in the recipe. This will help maintain the bread’s texture.
How Can I Make This Recipe Healthier?
To make your zucchini banana bread a bit healthier, you could replace half of the all-purpose flour with whole wheat flour. You can also reduce the sugar slightly or use a sugar substitute like honey or maple syrup for a natural sweetness.
Can I Make This Bread Vegan?
Absolutely! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based oil. Ensure the chocolate chips are dairy-free, if using.
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 keep it in the refrigerator for up to a week, or freeze slices for up to 3 months!
