This moist zucchini banana bread is a flavorful treat that combines ripe bananas with fresh zucchini. It’s a great way to sneak in some veggies while enjoying a sweet snack!
You’ll love how easy it is to make! Just mix everything up, pour it into a loaf pan, and bake. It makes your kitchen smell amazing—who can resist that? 😍
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and a bit of nutrition without overpowering the flavor. If you’re out of zucchini, you can use applesauce for a similar moist texture, though it will change the taste slightly.
Bananas: Ripe bananas sweeten the bread naturally. Choose bananas that are heavily speckled for maximum sweetness! If you don’t have enough ripe bananas, you can use mashed pumpkin or even sweet potato puree as a substitute.
Oil: I like using vegetable oil, but melted coconut oil works great too and adds a nice taste. For a healthier option, you can substitute unsweetened applesauce for half of the oil.
Flour: All-purpose flour is the base here, but if you’re looking for a healthier twist, you can use whole wheat flour. Just keep in mind it may change the texture slightly, making it denser.
What’s the Best Way to Prepare Zucchini for This Recipe?
Preparing the zucchini correctly is key to keeping your bread moist. Make sure to wash it well and remove the ends. Then, grate it using a box grater. It’s important to squeeze out excess moisture using a clean kitchen towel or paper towels after grating. This step helps avoid a soggy loaf!
How Do I Ensure My Bread Comes Out Perfectly Baked?
Baking times can vary based on your oven and the size of your pan. Here are some tips to ensure success:
- Check your bread at the lower end of the baking time (60 minutes). Insert a toothpick; it should come out clean or with a few moist crumbs.
- If the top is browning too quickly, you can tent it with aluminum foil to prevent burning.
- Don’t forget to let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. This helps the texture!
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 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup chocolate chips
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus 60-70 minutes of baking time. After that, it needs to cool for about 15 minutes in the pan before transferring it to a wire rack to cool completely. So, total, you’re looking at about 1 hour and 30 minutes before you can enjoy your delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important for even baking. Prepare a 9×5-inch loaf pan by greasing it with cooking spray or butter, or you can line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This helps distribute the baking soda and powder evenly for a great rise!
3. Combine Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and oil. Mix them together until they are well combined. Then, add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract.
4. Add Bananas and Zucchini:
Now it’s time to mix in the mashed bananas and grated zucchini. Stir them into the wet mixture until everything is well incorporated.
5. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredient mixture into the wet ingredients. This step is crucial—mix gently until everything is just combined. Be careful not to overmix, as this can make the bread tough.
6. Optional Add-Ins:
If you’d like to get creative, now’s the time to fold in the chopped walnuts or pecans, and/or chocolate chips for extra flavor.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure it bakes evenly.
8. Bake:
Place the loaf pan in the preheated oven and bake for about 60-70 minutes. Check with a toothpick inserted into the center—it should come out clean or with just a few moist crumbs.
9. Cool:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your moist zucchini banana bread as a delicious snack or a cozy breakfast treat!
Frequently Asked Questions (FAQ)
Can I Substitute the Zucchini with Other Ingredients?
Yes! If you don’t have zucchini on hand, you can replace it with unsweetened applesauce, mashed pumpkin, or even grated carrot for a different flavor. Just keep in mind that it may slightly change the texture and moisture level.
How Should I Store Leftover Zucchini Banana Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and place it in the freezer; it can last for up to 3 months! Just thaw at room temperature when you’re ready to enjoy it.
Can I Make This Recipe Vegan?
Yes! To make this zucchini banana bread vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg, let it sit until it thickens). Also, use a plant-based oil and ensure your sugars are vegan-friendly.
What If My Bread Is Too Dense? How Can I Fix This?
If your bread turns out denser than expected, it could be due to overmixing the batter. Always mix gently and stop as soon as the dry and wet ingredients are just combined. Also, ensure you’re using fresh baking powder and baking soda for a good rise!
