This moist banana zucchini bread is a lovely treat, perfect for breakfast or a snack. It’s sweet and has a soft texture that melts in your mouth—yum!
Honestly, I love sneaking in extra veggies! The zucchini adds moisture without changing the flavor, making this bread a hit with everyone. Enjoy a slice warm with butter! 🥰
Key Ingredients & Substitutions
Ripe Bananas: Use overripe bananas for the best flavor. They should be brown and soft. If you don’t have bananas, try applesauce, but it might change the texture a bit.
Zucchini: Grating zucchini adds moisture without overpowering the taste. If you can’t find zucchini, shredded carrots work as a fun substitute!
Vegetable Oil or Melted Butter: Both give a nice richness. If you prefer healthier options, use unsweetened applesauce or melted coconut oil, adjusting the amount based on preference.
Sugar: Granulated sugar is typical, but you can use brown sugar for a deeper flavor. For a healthier swap, try honey or maple syrup, but reduce the liquid in the recipe slightly.
Eggs: Eggs help bind the ingredients. For a vegan option, use flax eggs (1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg) as a substitute.
How Do You Make Sure Your Zucchini Bread is Moist?
The secret to moist banana zucchini bread is all about balancing ingredients and cooking time. Here are my top tips:
- Be sure to squeeze out excess moisture from the grated zucchini. Too much water can make the bread soggy.
- Don’t overmix the batter; mix until just combined to keep it tender. Overmixing can lead to a dense loaf.
- Watch your baking time! Ovens can vary, so start checking at 55 minutes. A toothpick should come out clean but with a few moist crumbs.
- Let it cool in the pan for about 10 minutes before transferring to a wire rack. This helps it firm up without losing moisture.
Moist Banana Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup sour cream or plain yogurt (optional, for extra moisture)
How Much Time Will You Need?
This banana zucchini bread will take about 15-20 minutes to prepare and about 55-65 minutes to bake. Overall, you’ll need around 1 hour and 15 to 1 hour and 30 minutes to enjoy your delicious bread! Remember to let it cool a bit before slicing.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper, so your bread doesn’t stick!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed ripe bananas, grated zucchini (make sure to squeeze out the excess moisture!), vegetable oil (or melted butter), and granulated sugar. Mix everything well until combined.
3. Add Eggs and Vanilla:
Now, beat in the eggs one at a time. After that, stir in the vanilla extract. This will add a lovely flavor to your bread!
4. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg (if using). This will ensure the leavening agents are evenly distributed throughout your bread.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, mixing gently until just combined. Be careful not to overmix—this helps keep the bread nice and tender!
6. Fold in Optional Ingredients:
If you’d like, fold in the sour cream or plain yogurt for extra moisture, along with the chopped walnuts or pecans for added crunch and flavor.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth out the top so it bakes evenly.
8. Bake:
Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to make sure it doesn’t over-bake!
9. Cool and Slice:
Allow the bread to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing. Enjoy your moist and flavorful banana zucchini bread!
FAQ for Moist Banana Zucchini Bread
Can I Use Frozen Bananas and Zucchini?
Absolutely! Just make sure to thaw them completely and drain any excess moisture from the zucchini. Frozen bananas should be mashed once thawed, and the texture will remain perfect for baking!
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to thicken before adding it to the mixture. This provides the binding quality of eggs without using animal products!
How Should I Store Leftover Bread?
Store any leftover banana zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its freshness for about 5-7 days. For longer storage, consider slicing and freezing it in a resealable bag for up to 3 months!
Can I Add Other Mix-Ins?
Certainly! This recipe is versatile. Feel free to add chocolate chips, dried fruit, or spices like ginger or cardamom for a unique flavor twist. Just keep the overall dry and wet ingredient balance in check!
