This Moist Zucchini Banana Bread is a wonderful blend of fresh zucchini and ripe bananas that creates a soft, sweet treat. It’s perfect for breakfast or a snack any time of day!
Honestly, how can you go wrong with bread that has both zucchini and banana? It’s like sneaking in some veggies while enjoying dessert! I love to enjoy a slice warm with a bit of butter. Yum!
Key Ingredients & Substitutions
Zucchini: Grating zucchini provides moisture and a subtle flavor. Don’t worry about peeling it; the skin is packed with nutrients. If zucchini isn’t available, shredded carrots also work well as a substitute!
Bananas: Ripe bananas are sweeter and mash easily, giving your bread natural sweetness. If you don’t have enough ripe bananas, you can use applesauce for similar moisture, but it might change the flavor slightly.
Flour: All-purpose flour is standard here, but you can swap in whole wheat flour for a healthier option. Just note that it might make your bread a bit denser. If gluten-free is your need, you can use a gluten-free flour blend!
Oils: Vegetable oil keeps the bread moist. However, melted coconut oil adds a nice subtle flavor. If you want a lighter option, you can use applesauce instead for half of the oil!
How Do You Ensure Your Zucchini Banana Bread is Perfectly Moist?
Getting the right moisture in your zucchini banana bread is key. First, make sure to remove excess liquid from the grated zucchini. Here’s how:
- Grate the zucchini and then squeeze it in a clean kitchen towel to get rid of extra moisture.
- Mixing just until combined is essential; overmixing can make the bread tough. A few lumps in the batter are fine!
- Finally, don’t skip checking for doneness with a toothpick. Avoid opening the oven too early to keep the heat steady.
Follow these tips and your bread should come out moist and delicious every time!
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 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 60 to 70 minutes to bake. In total, you’re looking at about 1 hour and 15 minutes to have a delicious loaf ready, not including cooling time. Just enough to brew a cup of your favorite beverage and relax while you wait!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later. This helps prevent sticking and makes cleanup a breeze!
2. Preparing the Zucchini:
Grate your zucchini using a fine grater. Once grated, place it in a clean kitchen towel and squeeze out the excess moisture. This is essential for keeping the bread from getting too soggy!
3. Mixing the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Whisk them together until evenly mixed. Set this bowl aside for later!
4. Mixing the Wet Ingredients:
In a large bowl, mix the mashed bananas, grated zucchini, granulated sugar, brown sugar, and oil. Stir until you achieve a smooth consistency. This banana and zucchini mix will give your bread its flavor and moisture.
5. Adding Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for an extra burst of flavor.
6. Combining Dry and Wet Ingredients:
Now, gradually fold the dry ingredients into the wet ingredients until just combined. Remember, it’s okay if the batter has a few lumps—overmixing can make the bread tough, and we want it light and airy!
7. Optional Nuts:
If you’re using nuts, gently fold them into the batter now. This adds a nice crunch and flavor to your bread.
8. Pouring the Batter:
Pour the batter evenly into your prepared loaf pan. Smooth the top a bit if you like to make it look neat!
9. Baking the Bread:
Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. To check for doneness, insert a toothpick into the center of the bread; if it comes out clean, your bread is ready!
10. Cooling:
Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is important to ensure it doesn’t continue cooking while in the pan.
11. Slicing and Serving:
Once completely cool, slice the bread and serve. Enjoy it plain or with a spread of butter or cream cheese—perfect for breakfast or an afternoon treat!
Now, grab your favorite beverage and enjoy your slice of moist zucchini banana bread. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini?
Yes, you can use frozen grated zucchini! Just make sure to thaw it completely and drain out any excess liquid before adding it to your batter to prevent the bread from becoming soggy.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use unsweetened applesauce. Use 1/4 cup of applesauce per egg for a total of 1/2 cup in this recipe. This will keep the bread moist just like the eggs!
How to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap for up to 3 months. Just thaw at room temperature when you’re ready to enjoy again!
Can I Add Other Ingredients?
Absolutely! You can add other mix-ins like chocolate chips, dried fruit, or even spices like nutmeg for variation. Just be sure not to overload the batter to maintain the bread’s structure and moisture.
