This moist zucchini banana bread is the perfect treat for breakfast or a snack. Packed with ripe bananas and shredded zucchini, it’s super flavorful and oh-so-soft!
It’s like a warm hug in a slice! I love to spread a little butter on it while it’s still warm—it makes every bite melt in my mouth. Trust me, you won’t be able to resist! 😋
Key Ingredients & Substitutions
Granulated and Brown Sugar: Using both sugars creates a rich sweetness. If you want to save calories, try using a sugar substitute like Stevia or monk fruit. However, this may slightly change the flavor.
Vegetable Oil: I like using coconut oil for a hint of flavor, but any neutral oil works well. You could use applesauce for a healthier swap, just remember it may make the bread slightly denser.
Zucchini: Fresh zucchini is key for moisture. You can also use yellow squash if you don’t have zucchini on hand. Just remember to squeeze out excess moisture before adding it to the batter.
Eggs: If you’re looking for an eggless option, substitute each egg with 1/4 cup of unsweetened applesauce. This keeps the bread moist without adding too much weight.
How Do You Achieve the Perfect Moisture in Banana Bread?
Getting that perfect moist texture is all about balance and technique. Here are some tips to ensure your zucchini banana bread comes out just right:
- Make sure your bananas are very ripe. The more spots, the better! They add natural sweetness and moisture.
- Squeeze the shredded zucchini to remove excess water; too much moisture can make the bread soggy.
- Don’t overmix the batter! Gently fold in the dry ingredients just until combined to keep the bread light.
- Cool the bread in the pan for a few minutes before transferring it. It helps set the texture and prevents sticking.
Following these steps will help you create the best zucchini banana bread possible! Happy baking!
Moist Zucchini Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup shredded zucchini (squeeze out excess moisture)
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 60-70 minutes for baking. Plus, it will need a little cooling time before slicing. All in all, you can expect to have your delicious zucchini banana bread ready in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to make sure the bread doesn’t stick after baking. A little bit of flour can help create a nice crust on the outside.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until everything is well combined. Next, add the eggs one at a time, mixing after each one. Finally, stir in the vanilla extract, mashed bananas, and shredded zucchini. It’s about to smell amazing!
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures that everything is evenly distributed and helps create a light texture for our bread.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet ingredients. Gently fold the mixture together until just combined. Be cautious not to overmix; a few lumps are perfectly fine!
5. Add Nuts (Optional):
If you’re using nuts, fold them into the batter now. They add a delightful crunch and extra flavor to your bread.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place in the preheated oven and bake for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and Serve:
Once done, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. When it’s cool enough to handle, slice it up and enjoy your delicious, moist zucchini banana bread!
This bread stays moist for several days when stored in an airtight container, making it a great treat for the week!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Absolutely! Just make sure to thaw and drain the zucchini well to remove excess moisture before adding it to the batter. This will help maintain the right texture in your bread.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce for each egg. This keeps the bread moist and still gives it a good structure!
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. If you want it to last longer, you can refrigerate it for up to a week or freeze individual slices for up to 3 months.
Can I Add More Spices or Flavors?
Definitely! Feel free to experiment by adding spices like ginger or cloves, or mix in some chocolate chips or dried fruit for extra flavor. Just keep an eye on the batter consistency if you’re adding extra ingredients!
