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Ultimate Moist Zucchini Banana Bread

Close-up of a freshly baked loaf of zucchini banana bread, showing the moist crumb and flecks of green zucchini.
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This easy one-bowl recipe combines zucchini and overripe bananas to create a very moist and flavorful quick bread. It is a simple way to use garden produce.

Ingredients

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  • 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 ripe bananas (about 2-3 bananas)
  • 1 cup grated zucchini, squeezed dry

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas and the squeezed, grated zucchini until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix the batter.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the grated zucchini using paper towels or a clean kitchen cloth. This prevents a soggy loaf.
  • Use bananas that are very ripe (mostly black spots) for the best sweetness and moisture.
  • If you prefer a slightly less sweet bread, reduce the brown sugar by 1/4 cup.

Nutrition

Find it online: https://savorandpin.com/zucchini-banana-bread-ultimate-moist-recipe/