This moist zucchini banana bread is a perfect blend of sweet bananas and tender zucchini. It’s easy to make and filled with delightful flavors that everyone will love!
Honestly, I can’t resist a slice (or two!) fresh out of the oven. It’s so good you might want to hide it from the family. Just a tip: it freezes well, so save some for later!
Ingredients & Substitutions
Zucchini: Grated zucchini is a key ingredient for moisture. If you can’t find fresh zucchini, you can use pre-packaged grated zucchini from the store. A simple tip: squeeze out extra moisture with a paper towel before mixing in.
Bananas: Ripe bananas add sweetness and flavor. If you’re short on bananas, you could use applesauce as a substitute—about 1/2 cup replaces one banana nicely.
Oil: Vegetable oil provides moisture and tenderness. Coconut oil is a great substitute, giving a slight tropical flavor. For a healthier option, you could also use unsweetened apple sauce, but it might alter the texture a bit.
Sugar: Granulated sugar is standard, but you could use brown sugar for a deeper flavor. If you’re aiming for a sugar-free version, consider using a sugar substitute like stevia or monk fruit, but check package instructions for conversions.
Spices: Cinnamon and nutmeg are classic spices for flavor depth. Feel free to experiment with pumpkin pie spice or omit them for a simpler taste.
What’s the Best Way to Grate Zucchini?
Grating zucchini may seem simple, but doing it right is essential for this recipe’s texture. You want to break it down into fine pieces to blend well into the batter without clumps. Here’s how:
- Use a box grater or a food processor fitted with a grating attachment.
- Hold the zucchini securely and grate until you are close to your fingers. Discard the ends.
- After grating, it’s helpful to place the zucchini in a clean cloth or paper towel. Squeeze it gently to remove excess moisture. This prevents your bread from becoming soggy!
Follow these steps for a consistent and perfectly moist zucchini banana bread every time! Enjoy baking!
How to Make Moist Zucchini Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil (or melted coconut 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
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
How Much Time Will You Need?
This delicious zucchini banana bread takes about 15 minutes to prepare and approximately 60-70 minutes to bake. Once baked, you’ll want to cool it for about 10 minutes before transferring it to a rack to cool completely. In total, plan for just under 2 hours from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or use parchment paper for easy removal later on. This step ensures that your bread doesn’t stick!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, grated zucchini, sugar, oil, eggs, and vanilla extract. Use a whisk or a fork to mix everything together until you have a smooth mixture. It’s okay if there are a few small lumps from the banana—that’s part of the charm!
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to ensure even distribution of the baking soda and spices throughout the batter.
4. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients to the wet ingredients. Stir gently until just combined. Be careful not to overmix; it’s okay if there are a few small flour pockets. This will keep your bread light and fluffy.
5. Fold in Extras:
If you’d like, fold in the chopped nuts or chocolate chips at this stage for some added texture and flavor. Mix gently to combine.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake:
Place the loaf pan in the preheated oven and bake for about 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached. If it comes out wet, give it a few more minutes in the oven.
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is important to avoid soggy bread!
9. Serve and Enjoy:
Once cooled, slice the bread and serve! You can enjoy it plain, spread with a bit of butter, or with cream cheese for a nice treat. Happy baking!
FAQ about Moist Zucchini Banana Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the batter. This will help maintain the right texture!
Can I Substitute Almond Flour for All-Purpose Flour?
You can use almond flour, but keep in mind it may alter the texture and density of the bread. Start with a 1:1 ratio, but you might need to adjust by adding an extra egg for binding or reducing the moisture slightly, as almond flour tends to absorb more moisture.
How Should I Store Leftover Zucchini Banana Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it!
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will keep the bread moist while adding some extra flavor!
