This Zucchini Banana Bread is super moist and packed with deliciousness! The mix of ripe bananas and fresh zucchini makes it a cozy treat that’s perfect for breakfast or a snack.
Honestly, it’s hard to resist just one slice! I love making it on weekends, and my family always asks for seconds. It’s a great way to sneak in some veggies too! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread. You can use whole wheat flour for a healthier twist, though it might change the texture a bit.
Bananas: Ripe bananas are essential for sweetness and moisture. If you don’t have bananas, unsweetened applesauce can be a good alternative, but you might need to adjust the sugar.
Zucchini: Fresh zucchini adds moisture and nutrition. If you don’t have it on hand, you can substitute with carrot or even grated apple for a different flavor.
Nuts: Walnuts or pecans add a nice crunch. If you prefer nut-free, feel free to skip them or add chocolate chips for a fun twist!
How Do I Ensure My Zucchini Banana Bread Is Moist?
Getting that perfect moist texture is key! Here are some tried-and-true tips:
- **Squeeze the Zucchini:** After grating, always squeeze out excess moisture from zucchini. This helps prevent the bread from becoming soggy.
- **Use Ripe Bananas:** The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots.
- **Don’t Overmix:** When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense bread.
- **Baking Time:** Keep an eye on the bread in the oven. Every oven is different; do the toothpick test around the 60-minute mark.
Following these steps will give you a tender, moist zucchini banana bread that’s hard to resist!
Moist Zucchini Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
Wet Ingredients:
- 1/4 cup melted unsalted butter
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Main Ingredients:
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious moist zucchini banana bread takes about 15 minutes to prepare, plus an additional 60-70 minutes to bake. So, you’ll want to set aside around 1 hour and 30 minutes in total for baking and cooling time.
Step-by-Step Instructions:
1. Prepping the Oven and 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. This will help your bread come out easily once it’s done baking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices throughout the flour.
3. Combining the Wet Ingredients:
In a large bowl, combine the melted butter, vegetable oil, granulated sugar, and brown sugar. Beat with a whisk or mixer until the mixture is well combined and creamy.
4. Adding Eggs and Vanilla:
Next, add the eggs one at a time, ensuring you beat well after each addition. Stir in the vanilla extract for some extra delicious flavor.
5. Mixing in Bananas and Zucchini:
Add in the mashed bananas and grated zucchini, mixing until everything is well combined and nice and smooth.
6. Combining Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense loaf.
7. Fold in Nuts (If Using):
If you’re using nuts, gently fold them into the batter at this stage for a little crunch.
8. Pouring the Batter into the Pan:
Carefully pour your batter into the prepared loaf pan and smooth out the top with a spatula.
9. Baking Time:
Pop the loaf into your preheated oven and bake for about 60-70 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
10. Cooling and Slicing:
Once baked, remove it from the oven and let the bread cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack to cool completely before slicing.
Enjoy your delightful, moist zucchini banana bread! It’s perfect for snacking or breakfast, especially when it’s still slightly warm!
FAQ for Moist Zucchini Banana Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it may alter the texture slightly, making the bread denser. You might want to start with a 50/50 mix of whole wheat and all-purpose flour for the best results.
How Do I Properly Squeeze Excess Moisture from Zucchini?
To remove excess moisture, grate the zucchini and then place it in a clean kitchen towel or cheesecloth. Gather the ends of the towel and twist to squeeze out as much liquid as possible. This will prevent your bread from becoming soggy.
Can I Make This Recipe Vegan?
Absolutely! To make this recipe vegan, substitute eggs with 1/2 cup of unsweetened applesauce or 1/4 cup of ground flaxseed mixed with 3/4 cup water (let it sit for 5 minutes before adding). Use a plant-based butter or oil instead of unsalted butter.
How Should I Store Leftover Banana Bread?
Store any leftover zucchini banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze slices for up to 3 months; just make sure to wrap them tightly in plastic wrap and then foil before freezing.
