This moist zucchini banana bread is a perfect treat for any time of day! It has sweet bananas and tender zucchini, making it both delicious and sneaky healthy. Yum!
Whenever I bake this bread, my house smells amazing! I love spreading a little butter on a warm slice. It’s a great snack or breakfast that feels like a hug in a loaf!
Key Ingredients & Substitutions
Bananas: Ripe bananas are a must for sweetness. If you’re out, applesauce can work as a substitute, but you’ll miss some of the banana flavor.
Zucchini: Fresh zucchini adds moisture. You can replace it with shredded carrots for a different taste, or even use apples for a fruity twist.
Flour: All-purpose flour is great, but you can experiment with whole wheat flour for added fiber. Just keep in mind it may change the texture slightly.
Butter & Oil: Combining both gives richness and moisture. You can use coconut oil if you want a different flavor, or substitute with yogurt for a lighter option.
Sugar: I love the mix of granulated and brown sugars for depth of flavor. For a healthier choice, use coconut sugar or maple syrup, adjusting the liquid amount in the recipe.
How Do I Make Sure My Zucchini Banana Bread is Moist?
The key to moist zucchini banana bread is using fresh, grated zucchini without too much liquid. Here’s how to do it:
- Grate the zucchini and then squeeze it in a clean kitchen towel to remove excess moisture.
- Ensure your bananas are very ripe; they should be soft with lots of brown spots.
- Don’t overmix your batter! Stir just until combined for the best texture.
- If baked too long, the bread can dry out. Check it a few minutes before the recommended bake time.
Enjoy your baking! The combination of flavors will surely make this a family favorite.
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
Add-Ins (Optional):
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 60-70 minutes to bake. After that, let it cool for about 15 minutes in the pan before transferring it to a wire rack. So, you can enjoy your delicious zucchini banana bread in about 1.5 hours!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and grease it with a little butter or oil. You can also line the bottom and sides with parchment paper for easier removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg until well combined. This helps ensure even distribution in the batter.
3. Creaming the Butters and Sugars:
In a larger bowl, use a mixer to cream together the softened butter and vegetable oil with granulated sugar and brown sugar until it’s smooth and creamy. This should take about 2-3 minutes.
4. Adding the Eggs and Bananas:
Beat in the eggs one at a time to combine well. Then mix in the mashed bananas and vanilla extract, blending everything together until it’s all creamy and well mixed.
5. Combining Wet and Dry Ingredients:
Gradually stir the dry ingredients into your wet mixture, mixing just until everything is combined. Be careful not to overmix! It’s okay if a few lumps remain.
6. Adding the Zucchini and Nuts:
Gently fold in the grated zucchini and any nuts you want to add. Just mix until it’s well integrated; again, don’t overdo it!
7. Pouring the Batter:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even bake.
8. Baking:
Place the pan in the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cooling:
Once baked, take the bread out of the oven and let it cool in the pan for about 15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
10. Slicing and Enjoying:
Once it has cooled, slice the bread and enjoy it plain or with a bit of butter spread. It’s delightful any time of day!
This moist zucchini banana bread is not just a treat but also a wonderful way to use up those ripe bananas and extra zucchini. Enjoy every slice!
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in this recipe. Just thaw them completely and drain any excess liquid before mashing. They’ll add delicious sweetness and moisture to your bread!
How Do I Store Leftover Zucchini Banana Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Substitute the Zucchini with Something Else?
Yes! If you’re not a fan of zucchini, you can substitute it with shredded carrots or even applesauce for a fruity twist. Just keep the moisture balance in mind!
What Can I Add to Make It Even More Flavorful?
For extra flavor, consider adding chocolate chips, dried fruit, or spices like ginger or allspice. You can also swap out the nuts for different varieties or eliminate them altogether if you prefer a nut-free bread!
