This moist zucchini banana bread is a yummy way to use up ripe bananas and fresh zucchini. It’s soft, sweet, and perfect for breakfast or a snack!
Honestly, who doesn’t love a slice of warm banana bread? It’s one of my go-to recipes when I have extra zucchini lying around. It just makes everything feel cozy! 😊
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and subtle flavor. If you’re out of zucchini, grated carrots or applesauce can work too, though they’ll change the taste slightly.
Bananas: Ripe bananas are key for sweetness and moisture. If you don’t have them, consider using pumpkin puree or even unsweetened applesauce, but this will alter the flavor and texture.
Flour: All-purpose flour is standard, but you can use whole wheat flour for a heartier version or even gluten-free all-purpose flour. Just ensure it contains a binding agent.
Oil: I love using coconut oil for a rich flavor, but vegetable oil is perfectly fine. You might also try other oils like avocado oil for a healthier option.
Nuts: Chopped walnuts or pecans add crunch. You can skip them if you prefer a nut-free bread, or substitute with chocolate chips for a sweeter touch!
How Can I Avoid Overmixing the Batter?
Overmixing can lead to dense, tough bread, so it’s crucial to mix just enough. Here are a few tips:
- Combine dry ingredients and wet ingredients separately before mixing for an even distribution.
- Mix until you no longer see dry flour. A few lumps are okay—it’s better for the texture!
- Use a spatula to fold ingredients together gently. This helps keep the bread light and fluffy.
By following these tips, you’ll have a delightful, moist zucchini banana bread that’s perfect for any occasion!
Moist Zucchini Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (about 1 medium zucchini)
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup vegetable oil or melted coconut oil
- 3/4 cup granulated sugar (adjust to taste)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
You’ll need approximately 15 minutes for preparation and about 60-70 minutes for baking. Make sure to let it cool for around 10 minutes before slicing. In total, you’re looking at about 1 hour and 30 minutes to enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This helps to evenly distribute the leavening agents. Set this mixture aside for later.
3. Combine Wet Ingredients:
In a large bowl, mix together the mashed bananas, grated zucchini (be sure to squeeze out any excess moisture if very wet), sugar, oil, eggs, and vanilla extract. Stir until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. It’s okay if there are a few lumps—do not overmix, as this can make the bread dense!
5. Add Nuts (Optional):
If you like, fold in the chopped walnuts or pecans for some extra crunch and flavor.
6. Pour and Bake:
Pour the batter into the prepared loaf pan and spread it evenly. Place it in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy your moist zucchini banana bread as a delicious breakfast treat or a delightful snack any time of day! Happy baking! 🍞
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Zucchini or Bananas?
Absolutely! If using frozen zucchini, make sure to thaw and drain it well to remove excess moisture. For bananas, simply let them thaw at room temperature until soft. They’re perfect for baking!
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, resting for 5 minutes), or 1/4 cup of yogurt. These will still keep your bread moist!
How Should I Store Leftovers?
Store any leftover zucchini banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Just thaw it before serving!
Can I Add Other Mix-Ins?
Definitely! Feel free to add chocolate chips, dried fruit, or even spices like ginger for added flavor. Just make sure to adjust the sugar if you’re adding sweet ingredients!
