This Moist Zucchini Banana Bread combines soft bananas and fresh zucchini for a tasty treat! It’s sweet, fluffy, and perfect for breakfast or a snack.
Honestly, I can’t resist a slice with butter on top. Plus, it’s a great way to sneak in some veggies without anyone noticing! 😄
I love how this bread is so easy to whip up! Just mix, pour, and bake. Perfect for using up those extra zucchinis from the garden.
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you’re looking for a gluten-free option, you can use a gluten-free flour blend. I’ve found that almond flour gives a nice texture, too.
Mashed bananas: Ripe bananas are best for sweetness and moisture. If you don’t have enough, you can substitute half with applesauce for a lighter touch.
Zucchini: Use fresh, firm zucchini, and remember to squeeze out excess moisture. For a fun twist, you can try yellow squash instead!
Butter vs. Oil: I love the combination of both for moisture. If you’re aiming for dairy-free, you can use coconut oil or a vegetable oil instead.
Nuts: Chopped walnuts or pecans add great flavor, but if you’re nut-free, feel free to skip them or replace them with chocolate chips for added sweetness!
How Do You Properly Incorporate the Wet and Dry Ingredients?
The mixing method is key to a fluffy bread. Here’s how to do it right:
- Mix the dry ingredients separately to ensure even distribution of baking powder and soda.
- When combining wet and dry, gently fold them together. Overmixing can make the bread dense, so mix until you just see the dry ingredients disappear.
- Add the zucchini and nuts at the end. This way, they get evenly distributed without breaking down too much.
Your batter might be thick, and that’s okay! It holds all that delicious moisture from the bananas and zucchini. Just a few gentle folds, and you’re good to go!
How to Make Moist Zucchini Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious zucchini banana bread will take about 15 minutes to prepare and approximately 55-65 minutes to bake. Don’t forget to let it cool for about 10 minutes in the pan before transferring it to a wire rack. In total, set aside about 1.5 hours to make and enjoy your treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix The Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Mixing these ingredients first helps them to be well combined, so you won’t have any pockets of baking powder later on.
3. Cream The Butter and Sugar:
In a larger bowl, cream together the softened butter, vegetable oil, and granulated sugar using a mixer or a whisk until the mixture is smooth and fluffy. This step is crucial for a light texture in your bread.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract to add that lovely flavor.
5. Incorporate The Bananas:
Add your mashed ripe bananas to the wet mixture, mixing until well combined. The bananas add delicious sweetness and moisture to your bread.
6. Combine Dry and Wet Ingredients:
Gently fold the dry ingredient mixture into the wet mixture using a spatula or wooden spoon. Mix just until the dry ingredients are incorporated—be careful not to overmix, as this can lead to dense bread.
7. Add Zucchini and Nuts:
Finally, gently fold in the grated zucchini and any nuts if you’re using them. This is where all the veggie goodness comes in!
8. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
9. Bake the Bread:
Pop it in the oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If you notice the top browning too much, you can loosely cover it with aluminum foil.
10. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This will help it maintain its moisture.
11. Slice and Enjoy:
After cooling, slice into pieces and enjoy your moist and flavorful zucchini banana bread! It’s perfect by itself or spread with a bit of butter. Enjoy!
FAQ for Moist Zucchini Banana Bread
Can I Use Frozen Bananas in This Recipe?
Absolutely! Thaw your frozen bananas in the fridge overnight or microwave them for a quick defrost. Once thawed, drain any excess liquid before mashing, and they’ll work perfectly in this recipe!
How Do I Keep My Zucchini Banana Bread Moist?
One key to keeping your bread moist is to not overbake it. Check for doneness with a toothpick a few minutes before the recommended bake time. Also, make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter!
What’s the Best Way to Store Leftovers?
Store leftover zucchini banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze slices in a freezer-safe bag for up to 3 months. Just be sure to let it cool completely before wrapping!
Can I Substitute the Oil or Butter?
Yes! You can use 1/2 cup of applesauce instead of butter and oil for a healthier option. This will reduce the richness a bit, but the bread will still be delicious and moist! You can also use coconut oil or any vegetable oil if you prefer.
