This moist banana zucchini bread is the perfect mix of sweet and healthy. With ripe bananas and grated zucchini, it’s super soft and has a lovely flavor that everyone loves!
I can’t resist a warm slice with butter on top. It’s like having dessert for breakfast (and who doesn’t want that?). Plus, it’s a great way to sneak in some veggies! 😄
Key Ingredients & Substitutions
Bananas: Use ripe bananas for the best flavor; they should be spotted and soft. If you’re out of bananas, try unsweetened applesauce as a replacement—use 1/4 cup for each banana.
Zucchini: Grated zucchini adds moisture. You can use yellow squash as a substitute if you prefer, or even carrots for a different taste. Just make sure to squeeze out excess moisture.
Vegetable Oil: I like using vegetable oil because it keeps the bread moist. You can easily swap in melted coconut oil or applesauce for a healthier alternative.
Sugar: Granulated sugar is standard, but you can reduce it by using brown sugar or coconut sugar. For a sugar-free option, consider using a sugar substitute, keeping in mind that the texture may change.
Optional Add-Ins: I enjoy adding walnuts for crunch or chocolate chips for sweetness. You could use dried cranberries or shredded coconut instead if you want a different flavor.
How Can I Ensure My Banana Zucchini Bread Is Super Moist?
The key to keeping your banana zucchini bread moist involves your ingredient choices and cooking method. Here are my tips:
- Always use ripe bananas—they’re sweeter and wetter. The darker, the better!
- Don’t skip the zucchini! Grate it finely and make sure to squeeze out any excess moisture before adding it to the batter.
- Mix ingredients just until combined. Overmixing leads to dense bread. It’s okay if the batter is slightly lumpy.
- Check with a toothpick a little early. When it comes out clean or with a few moist crumbs, it’s ready.
How to Make Moist Banana Zucchini Bread
Ingredients You’ll Need:
Base Ingredients:
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini (peeled or unpeeled)
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
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
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips or raisins
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus 55 to 65 minutes for baking. After that, it’s important to let your bread cool for about 10 minutes in the pan before transferring it to a wire rack. In total, you’ll need about 1.5 hours before you’re ready to slice and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly and helps to get that lovely golden color.
2. Prepare the Pan:
Grease a 9×5 inch loaf pan or line it with parchment paper. This will prevent your bread from sticking and make it easy to remove.
3. Mix the Wet Ingredients:
In a large bowl, combine the mashed bananas, grated zucchini, vegetable oil, and sugar. Mix well until everything is nicely blended together.
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time to help incorporate air into the batter. Then add the vanilla extract and mix thoroughly for a lovely flavor.
5. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. This step helps to evenly distribute the leavening agents and spices.
6. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, gently mixing just until everything is combined. Be careful not to overmix, as this can make the bread dense.
7. Add Optional Ingredients:
If you’re using nuts or chocolate chips, gently fold them in at this stage to add some extra flavor and texture.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it nice and even.
9. Bake:
Place the pan 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!
10. Cool and Serve:
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 delicious, moist banana zucchini bread as a snack or breakfast treat!
FAQ for Moist Banana Zucchini Bread
Can I Use Frozen Bananas or Zucchini?
Absolutely! If using frozen ingredients, make sure to thaw them completely and drain any excess moisture from the zucchini before incorporating it into the batter. This will help maintain the bread’s moist texture.
How Can I Make This Recipe Gluten-Free?
You can substitute all-purpose flour with a gluten-free flour blend, such as almond flour or coconut flour. Be sure to check the packaging for recommended substitutions and adjustments, as gluten-free flours may absorb moisture differently.
Can I Make Banana Zucchini Bread Vegan?
Yes! To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based oil. You can also substitute granulated sugar with coconut sugar or a suitable sweetener.
What’s the Best Way to Store Leftovers?
Store any leftover banana zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying!
