This Moist Zucchini Banana Bread is like a warm hug for your taste buds! Packed with ripe bananas and sweet zucchini, it’s super soft and delicious.
Whenever I bake this bread, I can’t resist slicing it fresh from the oven. It’s perfect for breakfast or as a snack. Enjoy it plain or with a touch of butter—yum!
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps the bread moist. If you can’t find zucchini, you could use carrots for a similar texture and flavor. Just grating them works fine!
Bananas: Ripe bananas are a must for sweetness. If you’re out, unsweetened applesauce can be used instead; use about 1/2 cup for two bananas.
Vegetable Oil: While I use vegetable oil for moisture, melted coconut oil gives a nice flavor too. You can even replace it with applesauce for a lower-fat option.
Sugar: For a healthier choice, consider using honey or maple syrup instead of granulated sugar. It will change the texture slightly, but it’s worth trying!
Nuts: While walnuts or pecans add a nice crunch, feel free to skip them if you prefer a nut-free version. Chocolate chips are a fun substitute instead!
How Do I Ensure My Zucchini Banana Bread is Extra Moist?
One key to keeping this bread moist is to properly handle each ingredient, especially the zucchini. Here’s what you can do:
- Grate the zucchini, and if it’s too wet, lightly squeeze it to remove excess moisture. However, some moisture is good, so don’t overdo it!
- Using ripe bananas is essential. The more speckled they are, the better!
- Not overmixing your batter helps keep the bread tender. Just mix until the dry ingredients disappear!
- If you want that extra touch of moisture, adding milk or buttermilk can make a big difference.
Just paying attention to these points will lead you to a deliciously moist loaf that everyone will love!
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 large ripe bananas, mashed
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk or buttermilk (optional, for extra moisture)
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
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 55-65 minutes for baking. Therefore, you can expect a total of about 1 hour and 15 minutes to enjoy your delicious zucchini banana bread, including cooling time. It’s worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal later. This step will help your bread come out perfectly without sticking.
2. Grate the Zucchini:
Using the large holes of a box grater, grate the zucchini until you have about 1 cup. If it’s very watery, gently squeeze the grated zucchini using a clean kitchen towel or paper towel to remove some moisture, but don’t press too hard—keep some of the moisture for flavor!
3. Mix Wet Ingredients:
In a large bowl, combine the mashed bananas, grated zucchini, oil, sugar, eggs, and vanilla extract. Use a fork or a whisk to mix everything together until well combined. This will create a wonderfully moist batter!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This will ensure your bread rises perfectly.
5. Combine Both Mixtures:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay! This keeps your bread soft.
6. Add Nuts and Optional Milk:
If you’re using nuts, fold them into the batter. If you want your bread to be extra moist, you can also stir in the milk or buttermilk at this stage.
7. Pour into the Loaf Pan:
Pour the batter into your prepared loaf pan, spreading it out evenly. This will help it bake uniformly.
8. Bake the Bread:
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If it’s browning too quickly, you can tent it with aluminum foil.
9. Cool Down:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then carefully remove it from the pan and let it cool completely on a wire rack. Cooling on a wire rack helps keep the bottom from getting soggy.
10. Serve and Enjoy:
Once cool, slice and serve your delicious zucchini banana bread. It’s perfect plain, or with a bit of butter spread on top. Enjoy every bite of this moist and flavorful treat!
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Zucchini for This Bread?
Yes, you can! Just make sure to thaw the frozen zucchini and drain any excess water before using it in the recipe. This will help maintain the moisture level without making the bread too soggy.
How Can I Make This Bread Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add 1/2 teaspoon to help with the texture. Your bread will taste deliciously different but just as moist!
Can I Reduce the Sugar in This Recipe?
Absolutely! You can reduce the sugar to 1/2 cup or use a sugar substitute like honey or maple syrup in a 1:1 ratio. Just keep in mind that reducing sugar may also decrease sweetness and moisture slightly.
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped in plastic wrap and then aluminum foil for up to 3 months. Thaw at room temperature when you’re ready to enjoy!