This Moist Zucchini Banana Bread is a tasty way to use up those ripe bananas and fresh zucchini! It’s soft, sweet, and perfect for breakfast or a snack.
Every time I make this bread, my whole house smells amazing, and it disappears in no time! I like to add a sprinkle of nuts for a little crunch. Give it a try—you’ll love it!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a gluten-free option, consider using almond flour or a gluten-free flour blend. Just be aware that texture may vary slightly.
Vegetable Oil: While vegetable oil keeps the bread moist, you can substitute it with melted coconut oil for a hint of coconut flavor, or use applesauce for a healthier spin.
Mashed Bananas: The riper the bananas, the sweeter the bread! If you don’t have ripe bananas, you can use unsweetened applesauce as a substitute, though it changes the flavor a bit.
Grated Zucchini: Fresh zucchini is great here, but if you’re in a pinch, you could use grated carrots for a different flavor and color. Just be sure to squeeze out the moisture!
Nuts: I love adding walnuts for crunch. You could also use pecans or skip the nuts entirely if you prefer a nut-free bread!
How Can You Make Sure Your Zucchini Banana Bread is Moist?
Keeping your banana bread moist is all about balancing the wet and dry ingredients. Here are some ways to ensure success:
- Make sure not to over-mix the batter. Mix just until combined to keep the bread light and airy.
- Don’t skip squeezing out the excess moisture from the zucchini. This prevents a soggy loaf.
- Check your bread near the end of the baking time; every oven is different! It should be golden on top and a toothpick should come out clean.
- Let it cool properly before slicing. This helps the bread set and enhances the moisture.
Moist Zucchini Banana Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 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
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist zucchini banana bread takes about 15 minutes to prepare and about 55-65 minutes to bake. Allow some extra time for cooling before slicing into your delicious creation!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This ensures the leavening agents are evenly distributed. Set this mixture aside while you work on the wet ingredients.
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat these ingredients together until they are well mixed. This will help create a nice texture in your bread.
4. Add Eggs and Vanilla:
Next, crack in the eggs one by one, mixing well after each addition. Stir in the vanilla extract for that lovely flavor boost!
5. Incorporate Mashed Bananas:
Add the mashed ripe bananas into the wet mixture. Stir to combine until it’s well blended and smooth.
6. Combine Wet and Dry Mixtures:
Now it’s time to fold in the dry ingredients! Gently add the flour mixture to the wet ingredients. Mix just until you can no longer see dry flour—be careful not to over-mix!
7. Add Zucchini and Nuts:
Gently fold in the grated zucchini and walnuts or pecans (if you’re using them). This adds flavor and texture to your bread!
8. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it can bake evenly.
9. Bake it Up:
Pop your loaf pan into the preheated oven and bake for 55-65 minutes. Keep an eye on it; when a toothpick inserted into the center comes out clean, you’re ready to take it out!
10. Cool Before Slicing:
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps it firm up and makes slicing much easier!
Enjoy your moist zucchini banana bread as a nutritious breakfast, snack, or even dessert. It’s sure to be a hit!
FAQ for Moist Zucchini Banana Bread
Can I Substitute the Oil in This Recipe?
Yes! You can use melted coconut oil for a subtle coconut flavor or applesauce to reduce fat. If using applesauce, substitute it equally for the oil to maintain moisture.
How Do I Store Leftover Banana Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 3 months. Just thaw it in the fridge overnight before enjoying!
Can I Make This Recipe Without Nuts?
Absolutely! If you’re not a fan of nuts or have allergies, you can simply omit them. The bread will still be deliciously moist and full of flavor!
How Can I Make This Bread Even Sweeter?
If you prefer a sweeter bread, consider adding an extra 1/4 cup of sugar or including chocolate chips for some delightful sweetness. Just remember that this may alter the texture slightly!
