This Moist Zucchini Banana Bread combines the sweetness of ripe bananas with tender zucchini for a delicious treat. It’s easy to make and perfect for breakfast or a snack!
I love how it makes my kitchen smell amazing while it’s baking. Plus, you can sneak in some veggies without anyone noticing! It’s a win-win. 🍌🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. For a healthier option, you can use whole wheat flour or a gluten-free flour blend. Just keep in mind that it may change the texture a bit, so check for doneness more carefully.
Baking Soda & Baking Powder: Both are vital for a good rise. If you run out of baking powder, you can use 1/2 tsp baking soda with 1 tsp vinegar or lemon juice for a similar effect. It’s a handy trick!
Vegetable Oil: This adds moisture. If you prefer, you can substitute with melted butter or applesauce for a lighter version. Coconut oil also works well for a delightful hint of coconut flavor!
Bananas: Ripe bananas give that sweet flavor. If you don’t have ripe ones, you can bake them at 300°F (150°C) for about 15-20 minutes until they’re blackened. This speeds up the ripening process!
Zucchini: You can use yellow squash if you’re out of zucchini. It provides similar moisture. Just make sure to squeeze out excess water before adding it to the mix for the best results.
How Do I Grate Zucchini Without Getting It Too Watery?
Squeezing the moisture from zucchini is key to prevent soggy bread. Here’s how to do it:
- Use a box grater or a food processor to grate the zucchini.
- Place the grated zucchini in a clean kitchen towel or cheesecloth.
- Twist the towel and squeeze hard to extract as much liquid as possible.
- Place the drained zucchini in your batter. This helps keep your bread moist but not wet!
Follow these simple techniques, and your zucchini banana bread will turn out perfectly each time!
Moist Zucchini Banana Bread Recipe
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large ripe bananas, mashed
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 2 large eggs
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 55-65 minutes to bake. Plus, don’t forget to let it cool for about 15 minutes before slicing. Overall, you’re looking at about 1.5 hours of total time—perfect for a cozy baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a moment to grease your 9×5-inch loaf pan or line it with parchment paper to make sure the bread doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Make sure everything is well combined so your bread rises evenly!
3. Combine the Sugars and Oils:
In a larger bowl, mix the granulated sugar, brown sugar, and vegetable oil until it’s nice and smooth. This mixture will add sweetness and moisture to your bread.
4. Add Bananas and Vanilla:
Add your mashed bananas and vanilla extract to the sugar and oil mixture. Stir it all together until well combined. You’ll be able to smell the wonderful banana flavor!
5. Beat in the Eggs:
Add the eggs one at a time, making sure to beat well after each addition. This helps incorporate air for a lighter texture!
6. Fold in the Zucchini:
Gently fold in the grated zucchini. This is what will give your bread that moist texture and sneak in some veggies, too!
7. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet ingredients. Use a spatula to fold gently, but be careful not to overmix. Lumps are okay—this keeps the bread fluffy!
8. Add Nuts (Optional):
If you’re using walnuts or pecans, fold them in now. They add a lovely crunch to your bread!
9. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This helps it bake evenly!
10. Bake the Bread:
Place the pan in the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bread is ready!
11. Cool Down:
Once out of the oven, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing. This will help keep the crust nice and firm!
Enjoy your moist zucchini banana bread with a cup of tea or coffee. It’s delicious any time of day! 🍞💚
FAQ: Moist Zucchini Banana Bread
Can I Substitute the Oil in This Recipe?
Yes! You can substitute the vegetable oil with melted butter for a richer flavor or use applesauce for a lighter, lower-fat option. Just keep in mind that using applesauce may result in a slightly denser bread.
How Can I Store Leftover Banana Bread?
Store leftover zucchini banana bread in an airtight container at room temperature for up to three days. You can also wrap it tightly in plastic wrap and refrigerate it for up to one week for extended freshness.
Can I Freeze This Banana Bread?
Absolutely! You can freeze the bread for up to three months. Just make sure to wrap it tightly in plastic wrap, then place it in a freezer bag or airtight container. Thaw it overnight in the fridge when you’re ready to enjoy it again!
What If I Don’t Have Zucchini?
If you don’t have zucchini on hand, you can use grated carrots or even finely shredded apples as a substitute. Just be sure to drain any excess moisture to keep the bread from being too soggy.
