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Ultimate Moist Zucchini Banana Bread

Close-up of two thick slices of moist zucchini banana bread showing green shreds of zucchini baked inside.
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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

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large very ripe bananas, mashed
  • 1 cup packed grated zucchini, squeezed dry
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, mix the mashed bananas, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until combined.
  4. Add the wet ingredients to the dry ingredients. Mix gently until just combined; do not overmix.
  5. Fold in the squeezed, grated zucchini until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. 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 for the best texture.
  • For extra flavor, add 1/2 cup of chopped walnuts or pecans with the zucchini.
  • If your bananas are not very ripe, you can add 1 extra tablespoon of brown sugar for sweetness.

Nutrition

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