This Moist Zucchini Banana Bread combines sweet bananas and fresh zucchini for a tasty treat. It’s soft, flavorful, and perfect for breakfast or a snack any time of day!
I love how easy it is to whip up, plus it’s a sneaky way to add veggies to your diet. Your friends won’t even guess there’s zucchini in there—shh, it’s our little secret! 🤫
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps the bread moist. Don’t worry about the texture—once it’s baked, you won’t notice it! If you can’t find fresh zucchini, frozen grated zucchini works too; just thaw and drain well before using.
Bananas: Ripe bananas add sweetness and flavor. The more brown spots, the better! If you’re out of bananas, you can use unsweetened applesauce as a substitute—about 1/2 cup for every banana.
Oil: I use vegetable oil for its neutral flavor, but melted coconut oil adds a nice subtle taste. If you want a lower-fat option, unsweetened Greek yogurt is a great swap for the oil—about 1/4 cup for this recipe.
Walnuts/Chocolate Chips: These add a nice crunch or sweetness. You can replace walnuts with pecans, or skip them altogether for a nut-free version. Use dairy-free chocolate chips if you’re keeping it vegan!
How do I Get the Best Texture for My Banana Bread?
The key to getting moist and fluffy banana bread lies in not overmixing the batter. After combining the wet and dry ingredients, mix until just blended—lumps are okay! Too much stirring can make the bread dense.
- Make sure to mash your bananas well; a few small lumps are fine.
- Mix the dry ingredients in a separate bowl before adding them to the wet ingredients. This ensures even distribution of baking soda and powder.
- When folding in extras like nuts or chips, do it lightly to keep the bread airy.
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil or melted coconut oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-Ins:
- 1/2 cup chopped walnuts or chocolate chips
Time Estimate:
This recipe takes about 15 minutes to prepare, plus 55-65 minutes for baking. Make sure to give yourself about an hour of cooling time afterward. In total, you’ll need around 2 hours before you can dig into the deliciousness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, grated zucchini, vegetable oil (or melted coconut oil), granulated sugar, eggs, and vanilla extract. Use a fork or whisk to mix until everything is smooth and well combined. It should look nice and creamy!
3. Combine the Dry Ingredients:
In another bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, ground cinnamon, and salt. This helps to evenly distribute the leavening agents and spices.
4. Mix Wet and Dry Together:
Gradually add the dry mixture into the wet ingredients. Stir gently until just combined—don’t overmix! Little lumps are completely fine. This will help keep your bread soft and airy.
5. Add Extra Goodness:
If you’re using walnuts or chocolate chips, gently fold them into the batter at this point. Just a few swirls should do the trick!
6. Pour the Batter:
Pour the batter into your prepared loaf pan, spreading it out evenly with a spatula or the back of a spoon.
7. Bake the Bread:
Place the loaf pan in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready to come out!
8. Cool Down:
Once baked, remove the pan from the oven and allow it to cool in the pan for about 10-15 minutes. After that, transfer the bread to a wire rack to cool completely. This helps prevent sogginess on the bottom.
9. Serve and Enjoy:
Once cooled, slice the bread and serve. You can enjoy it plain, spread with butter, or even toasted. Enjoy your moist zucchini banana bread!
FAQ About Moist Zucchini Banana Bread
Can I Use Frozen Zucchini in This Recipe?
Absolutely! If using frozen zucchini, make sure to thaw it first and squeeze out excess moisture with a clean kitchen towel. This will help maintain the bread’s texture.
How Ripe Should My Bananas Be?
The riper, the better! Look for bananas with plenty of brown spots, as this indicates maximum sweetness. If your bananas aren’t overly ripe, you can speed up the ripening process by placing them in a paper bag for a day or two.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour, but the texture may be denser. If you prefer a lighter texture, try using half whole wheat flour and half all-purpose flour instead!
How Should 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 refrigerate for up to a week, or freeze for up to 3 months. Just thaw and enjoy when you’re ready!
