This moist zucchini banana bread is a fantastic way to use up extra fruits and veggies! With the sweet flavors of banana and a hint of zucchini, it’s a tasty treat anyone can enjoy.
Honestly, I can’t resist a warm slice right out of the oven. It’s perfect for breakfast, a snack, or even dessert! Plus, it’s a sneaky way to get more veggies in my day. Yum!
Key Ingredients & Substitutions
Zucchini: Use one small zucchini, about a cup when grated. If you don’t have zucchini, grated carrots can work in a pinch, giving a slightly different flavor but a good moisture level.
Bananas: The riper, the better! I like to use bananas with lots of brown spots for maximum sweetness. If you’re short on bananas, you can substitute 1/2 cup of applesauce for each banana.
Oil: While vegetable oil is great for moisture, melted coconut oil gives a yummy tropical twist. You can also use melted butter for an extra rich flavor, but it might affect the moisture slightly.
Flour: All-purpose flour works well here. For gluten-free options, a 1:1 gluten-free flour substitute can also be a great choice.
Nuts: I like walnuts for their crunch, but feel free to leave them out if you’re nut-free or swap with chocolate chips for a fun twist.
How Do I Properly Drain Zucchini for My Bread?
Draining zucchini properly is key for avoiding a soggy loaf. Start by grating the zucchini, then place it in a clean kitchen towel. Squeeze the towel gently to remove excess moisture. Make sure to do this step well, as zucchini can hold quite a bit of water, which can change the texture of your bread.
- After draining, you should have less than a cup of perfectly moist zucchini ready to fold into your batter!
- Using a clean towel helps; cheesecloth is also a good choice if you have it!
How to Make Moist Zucchini Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (about 1 small zucchini, drained well)
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 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 prep and 55-65 minutes to bake. After baking, allow about 10 minutes to cool in the pan before moving it to a wire rack. So, in total, you’re looking at about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Grate the Zucchini:
Using the large holes of a box grater, grate your zucchini. After grating, place it in a clean kitchen towel and squeeze it gently to remove excess moisture. This will prevent your bread from being soggy!
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk everything together until it’s smooth and well mixed.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This ensures the leavening agents are evenly distributed.
5. Mix It All Together:
Gradually add the dry ingredients to the wet ingredients, stirring gently until everything is just combined. Make sure not to overmix—it’s okay if there are a few lumps!
6. Add Zucchini and Nuts:
Fold in the grated zucchini and any nuts you’re using, if desired. This will add delicious flavor and texture to your bread.
7. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Bread:
Once baked, remove the bread 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 with a cup of tea or coffee! It makes for a perfect breakfast or snack!
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Zucchini?
Yes! If using frozen zucchini, make sure to thaw it completely and drain out excess moisture before incorporating it into the batter. It may help to squeeze it in a kitchen towel, just as you would with fresh zucchini.
How Do I Store Leftover Banana Bread?
Store any leftover zucchini banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap individual slices in plastic wrap and freeze them for up to 3 months. Just thaw at room temperature before enjoying.
Can I Substitute the Sugar?
Absolutely! You can reduce the granulated sugar to 1/2 cup for a less sweet bread or use alternatives like honey or maple syrup, though you may need to adjust the liquid ingredients slightly. Keep in mind that it will alter the flavor slightly.
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 mashed banana for each egg. This will help keep your bread moist and delicious!
