This moist zucchini banana bread is a yummy treat that brings together the best of both worlds. With ripe bananas and fresh zucchini, it’s sweet and super soft!
You can enjoy a slice for breakfast or as a snack. I often sprinkle some nuts or chocolate chips in, because why not add a little fun? It’s a hit in my house! 😊
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this recipe, but you could substitute with whole wheat flour for a nuttier flavor. If gluten-free is what you need, try a gluten-free flour blend.
Zucchini: Fresh zucchini is key here. If you don’t have it on hand, shredded carrots can work too, though the texture will be slightly different.
Bananas: Ripe bananas bring sweetness and moisture. If you have frozen bananas, just thaw and mash them – they work great! If you want a lower sugar option, try using applesauce in place of some of the banana.
Oils: Vegetable oil gives the bread moisture. You can replace it with melted coconut oil or even unsweetened applesauce for a lighter option.
How Do You Properly Squeeze Zucchini for Baking?
Squeezing excess moisture from the grated zucchini is crucial to ensure your bread isn’t soggy. Here’s how to do it:
- After grating the zucchini, place it in a clean kitchen towel or cheesecloth.
- Twist the ends of the towel, and squeeze firmly to remove as much liquid as possible.
- Use a bowl or sink to catch the excess liquid. The more moisture you remove, the better your bread will bake!
Getting this step right will give you a perfectly moist but not overly wet zucchini banana bread!
How to Make 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
- 2 large ripe bananas, mashed
- 1 cup grated zucchini (about 1 medium zucchini, squeezed of excess moisture)
- 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
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
How Much Time Will You Need?
This delicious zucchini banana bread takes about 15 minutes to prep and 55-65 minutes to bake, plus time to cool. So, set aside a little over an hour and a half to enjoy this delightful baking experience!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first—preheat your oven to 350°F (175°C). Next, take a 9×5-inch loaf pan and either grease and flour it or line it with parchment paper. This will help your bread slide right out once it’s done baking!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This ensures that everything is well combined and helps with an even rise. Set this bowl aside for now.
3. Combining Wet Ingredients:
In a large bowl, mash the ripe bananas until smooth. Then add the grated zucchini, granulated sugar, brown sugar, and vegetable oil. Mix everything together until it’s nicely combined.
4. Adding Eggs and Vanilla:
Next, beat in the eggs one at a time, making sure they’re fully incorporated before adding the next one. Then, stir in the vanilla extract for that lovely flavor!
5. Mixing It All Together:
Now it’s time to bring the dry ingredients and wet ingredients together. Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Be careful not to overmix; a few lumps are totally okay!
6. Optional Add-ins:
If you’re using nuts or chocolate chips, fold them into the batter now. This will give your bread some extra deliciousness!
7. Pouring Into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula for even baking.
8. Baking:
Place the pan in the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center—the toothpick should come out clean or with just a few crumbs.
9. Cooling:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
10. Serve and Enjoy:
Now it’s time to enjoy your moist zucchini banana bread! You can have it plain or slather on a bit of butter for an extra treat. Enjoy every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that it may make the bread denser, so you could mix half whole wheat and half all-purpose for a lighter texture.
Is It Necessary to Squeeze the Zucchini?
Squeezing excess moisture from the zucchini is essential to prevent a soggy bread. Simply grate the zucchini and then press it in a clean kitchen towel to remove the extra liquid.
How Long Can I Store Leftover Banana Bread?
Your zucchini banana bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 3 months. Thaw slices as needed!
Can I Add Different Mix-Ins?
Absolutely! Feel free to customize your bread with different mix-ins like dried fruit, seeds, or your favorite nut varieties. Just be cautious not to overwhelm the batter with too many extras — 1/2 cup is a good guideline.
