This moist zucchini banana bread is a tasty way to use up two favorite ingredients! It’s soft, sweet, and packed with flavors from ripe bananas and fresh zucchini.
I love how it makes my kitchen smell amazing while baking. Plus, it’s perfect for breakfast, a snack, or when I need a quick treat. You might want to grab a slice before it’s all gone! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini provides moisture without much flavor, so it won’t overpower the bananas. Use medium-sized zucchini and peel if you prefer. If zucchini isn’t available, you can use shredded carrots for a similar moisture effect.
Ripe Bananas: The riper the bananas, the sweeter your bread will be. If you don’t have ripe bananas, you can place them in a brown paper bag for a day or two to speed up ripening. Frozen bananas work too; just thaw and mash.
Vegetable Oil: This keeps the bread moist. If you prefer, you can use melted coconut oil for a different flavor, or unsweetened applesauce to reduce fat content.
Granulated Sugar: While I like using regular sugar, you can substitute half with brown sugar for a bit of molasses flavor. Honey or maple syrup can also be used, but you might need to adjust the liquid in the recipe.
How Can I Make Sure My Bread Is Moist?
The key to keeping your zucchini banana bread moist is not to overmix the batter. Here are some helpful tips:
- After combining wet and dry ingredients, mix gently until just combined. This prevents the gluten from developing too much and making the bread dense.
- Bake until a toothpick comes out clean but with a few crumbs attached – this means it’s perfectly baked without being dried out.
- Always check the bread a few minutes before the recommended baking time, as ovens can vary in temperature.
- Letting it cool in the pan for 10 minutes helps retain moisture, but be sure to transfer it to a wire rack to cool completely.
Moist Zucchini Banana Bread
Ingredients List:
For the Bread:
- 1 cup grated zucchini (about 1 medium zucchini, peeled if desired)
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
This recipe takes about 15 minutes for prep and around 55-65 minutes for baking. Make sure to allow an additional 10 minutes for cooling in the pan before transferring it to a wire rack. So, in total, you’re looking at about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). While the oven heats up, you can get everything else ready. If you have a 9×5-inch loaf pan, grease it lightly or line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the granulated sugar, vegetable oil, and eggs until it looks smooth and mixed well. Then add in the vanilla extract, mashed bananas, and grated zucchini. Stir until everything is combined and looks nice and colorful!
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg, if you’re using it. Mixing these dry ingredients together helps get rid of any lumps and ensures everything is evenly distributed.
4. Combine Wet & Dry Ingredients:
Now it’s time to mix! Gradually add the dry ingredients to the bowl with the wet mixture. Gently fold in the dry ingredients with a spatula or wooden spoon until just combined. Don’t overmix, as this could make the bread tough.
5. Add Nuts (if desired):
If you like a bit of crunch, fold in the chopped walnuts or pecans at this stage. They add a lovely texture and flavor to your bread.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes. To check if it’s done, insert a toothpick into the center of the bread. If it comes out clean (or with a few moist crumbs), you’re good to go!
7. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely. This waiting time makes it easier to slice without crumbling.
Slice your moist zucchini banana bread and enjoy it as a delightful snack or a sweet breakfast treat! You can store any leftovers in an airtight container at room temperature for a few days. Happy baking!
FAQ for Moist Zucchini Banana Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for all-purpose flour, but it might make the bread a bit denser. For best results, try using half whole wheat flour and half all-purpose flour to maintain a good texture while adding some whole grains.
Can I Substitute Applesauce for Vegetable Oil?
Absolutely! Using unsweetened applesauce is a great way to reduce fat and keep your bread moist. Substitute the oil with an equal amount of applesauce for a healthier option.
What Should I Do if My Zucchini Banana Bread Is Too Dense?
If your bread turns out dense, it might be due to overmixing the batter. Be sure to just combine the dry and wet ingredients until no flour streaks remain. Additionally, make sure your baking soda is fresh, as expired baking soda can affect the rise of the bread.
How Can I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze sliced bread for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer bag. To enjoy, thaw overnight in the fridge or at room temperature!
