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The Best Moist Banana Zucchini Bread Recipe

Close-up of a moist slice of banana zucchini bread on a white plate, showing its golden-brown crumb texture.
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Create a wonderfully moist and flavorful quick bread by combining ripe bananas and grated zucchini. This easy, one-bowl recipe guarantees a tender loaf perfect for using up summer squash and ripe fruit.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1 cup finely grated zucchini, squeezed dry
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps incorporate air for a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas and the squeezed, grated zucchini to the wet ingredients. Mix on low speed until just combined. Do not overmix at this stage.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed only until the flour streaks disappear. A few small lumps are fine.
  7. Fold in the chopped nuts, if you are using them.
  8. Pour the batter evenly into your prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing.

Notes

  • Squeeze the grated zucchini firmly in a clean kitchen towel or paper towels to remove excess water. This step is key to preventing a soggy loaf.
  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • If you want a slightly spiced loaf, add 1/4 teaspoon of nutmeg along with the cinnamon.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil before freezing for up to three months.

Nutrition

Find it online: https://blissbatter.com/banana-zucchini-bread-moist-easy-recipe/