This Moist Zucchini Banana Bread is a yummy way to use up overripe bananas and garden zucchinis! It’s soft, sweet, and perfect for breakfast or a snack.
I always keep a slice (or two) on hand for when the craving hits. Plus, the combo of zucchini and banana means it’s a little healthier too! 🍞🥒🍌
Key Ingredients & Substitutions
Zucchini: Use one medium zucchini, grated and squeezed to remove moisture. If you’re out, finely shredded carrots can work too, but zucchini adds a nice subtle flavor.
Bananas: Choose very ripe bananas; they add natural sweetness. If you don’t have enough ripe ones, mash up some apple sauce as a substitution, using about 1/2 cup.
Vegetable Oil: You can use coconut oil for a slight flavor twist, or melted butter for a richer taste. Just be sure to cool it slightly before mixing in.
Sugars: Brown sugar keeps the bread moist, but you can use all white sugar or a sugar substitute if you prefer less sweetness. Consider adding a bit of honey or maple syrup for a natural option.
Nuts: Walnuts or pecans add a lovely crunch. If there are allergies, feel free to leave them out or substitute with seeds like pumpkin or sunflower seeds.
How Do I Ensure My Banana Bread is Moist and Delicious?
To create a moist banana bread, the key lies in properly measuring and mixing your ingredients.
- **Grate and Drain Zucchini:** Make sure to squeeze out as much moisture as possible. This keeps the bread from becoming too soggy.
- **Don’t Overmix:** When combining wet and dry ingredients, mix just until combined. Overmixing can make the bread tough.
- **Check for Doneness:** Baking time can vary, so check with a toothpick. It should come out clean or with a few crumbs, but not wet batter.
- **Let it Cool:** Allow the bread to cool in the pan for a bit before transferring. This helps maintain its moisture.
Enjoy these tips, and happy baking! This bread is perfect with a pat of butter or just on its own. 🍞
Moist Zucchini Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup brown sugar (packed)
- 1/4 cup white sugar
- 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
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 55-65 minutes to bake, plus a little time for cooling. So, overall, you’re looking at about 1 hour and 30 minutes before you can enjoy your delicious bread!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it with butter or oil, then sprinkle with flour to ensure your bread doesn’t stick. You can also line the bottom with parchment paper for extra security!
2. Mix Wet Ingredients:
In a large bowl, combine your mashed bananas, grated zucchini, eggs, vegetable oil, brown sugar, white sugar, and vanilla extract. Stir everything together until you have a smooth mixture. It’s okay if a few lumps remain; just mix until combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg if you’re using it. This helps evenly distribute the leavening agents and spices throughout the bread.
4. Bring It All Together:
Gradually fold the dry ingredients into the wet mixture. Use a spatula to gently mix until just combined. Be careful not to overmix; a few lumps are perfectly fine! If you’re adding nuts, fold them in gently at this stage.
5. Bake In The Oven:
Pour the batter into your prepared loaf pan, smoothing the top with your spatula. Place it in the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs clinging to it.
6. Cool Down:
Once it’s baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes. After that, carefully transfer the loaf to a wire rack to cool completely before slicing.
Enjoy your moist zucchini banana bread! It’s perfect warm with a little butter or toasted with your favorite spread. Store any leftovers tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week. Happy baking!
FAQ About Moist Zucchini Banana Bread
Can I Substitute the Zucchini?
Absolutely! If you don’t have zucchini on hand, finely shredded carrots can be used as a substitute. However, keep in mind that zucchini adds a subtle moisture and flavor that’s unique to this recipe.
How Do I Ripen Bananas Quickly?
If you need ripe bananas in a hurry, place them in a brown paper bag at room temperature. This traps the ethylene gas they give off, helping them to ripen faster. You can also bake unripe bananas at 300°F (150°C) for about 15-20 minutes until the skins turn dark brown.
How to Store Leftovers?
Store leftover zucchini banana bread in an airtight container at room temperature for 2-3 days. If you wish to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months. Just thaw at room temperature when ready to enjoy!
Can I Make This Recipe Vegan?
Yes! To make this bread vegan, substitute the eggs with 1/2 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Use non-dairy milk and ensure your sugars are vegan-friendly!
