Super Moist Zucchini Banana Bread
With a few ingredients and a loaf pan you’re on your way to having a super moist and tender zucchini banana bread. You’ll love how EASY this recipe is, not to mention it’s freezer friendly and can be adapted with different add ins such as chocolate chips or nuts.
Hey everyone hope your all doing well I sure am, been recipe testing a lot of new things but every now and then I go back to ” an oldie but a goodie,” they are just so comforting to me and this one is one of those recipe.
My recipe for zucchini banana bread is super moist and the crumb is so tender and not too sweet; so really you can have this morning noon and night. It’s truly is one of my BEST bread recipes and you guys will love it.
Why this recipe works?
Guys I’m a lover of quick breads and there’s nothing more classic than banana bread and zucchini bread, so combining the two just makes sense.
- It’s super moist– with both ripe bananas and zucchini this bread comes out moist every time.
- It’s easy to make– I use my mixer for pretty much everything but you don’t need to here just a bowl and spoon.
- Not too sweet– I use both brown and white sugar for this recipe but only one cup combined so just enough sweetness to satisfy your sweet tooth.
- It’s adaptable– so you can add your favourite mix-ins to this recipe like chocolate chips or butterscotch chips even your favourite nut. So go ahead and have fun with it.
- Oh and it’s also freezer friendly– I usually make two loaves and freeze one it last for up to 3 months.
Ingredients
Vegetable Oil– instead of butter this recipe calls for oil any neutral oil will do here. If you plan on using coconut oil be prepared for a coconut flavour.
Eggs– just 2 large eggs are needed make sure they are at room temp.
Sugar– as mentioned earlier I use both brown and white sugar just half a cup of each.
Vanilla Extract and Cinnamon– for flavour of course.
Baking soda and baking powder– they act together to give it rise and softness.
All Purpose Flour– well DUH!
3 Ripe Bananas and Shredded Zucchini– make sure those bananas are very ripe and pick up one large or two smaller zucchinis for this recipe. These together make it SUPER MOIST!
FAQ’S
Do you squeeze out the water from zucchini? I actually do squeeze out about half of the water I don’t want it to be too wet.
Do you peel zucchini? No, there is no need to peel it just wash it.
Can you use frozen grated zucchini? Yes you can just thaw it before hand and squeeze out moisture because frozen zucchini will have more moisture in it so you will need to squeeze out that extra water.
How long does it bake for? This recipe bakes at 350F in a 9×5 loaf pan for 50-60 minutes.
Can you omit the bananas? Of course you can leave out the bananas and just make it a zucchini bread.
What’s the best way to shred zucchini? The best thing to use is a box grater to shred the zucchini. Use the large holes on the grater.
Now I hope I’ve convinced you into trying this recipe out; when you take this warm bread out of the oven you will be so happy you did. So go ahead and grab some zucchini and take those old bananas and put them to good use.
Don’t forget to take some pictures and share them with me on my Instagram @marisblissfulbites and ENJOY!
XOXO Mari!
Super Moist Zucchini Banana Bread
Ingredients
- 1 cup of vegetable oil
- ½ cup of brown sugar
- ½ cup of granulated sugar
- 2 large eggs at room temperature
- 3 large ripe bananas mashed
- 1½ cup of shredded zucchini about a large zucchini
- 1 tsp of vanilla extract
- 1 tsp of salt
- 1 tsp of cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 2½ cups of all purpose flour
Instructions
- Preheat your oven to 350°F and line a 9×5 loaf pan with parchment sprayed with cooking spray and set aside.
- Shred your zucchini and squeeze out about half of the water and set aside.
- In a separate bowl whisk all your dry ingredients and set aside.
- To your mixer add oil and both sugars and mix for about 3 mins.
- Add your eggs and vanilla and mix. Then add your bananas and mix.
- With your mixer on low slowly add in your dry ingredients until just combined.
- Take your shredded zucchini and fold it into the batter.
- Pour batter into prepared loaf pan and bake for 50-60 mins. until tooth pick comes out just clean with few crumbs and it's a golden brown colour. It will continue to bake as it cool so you don't want to overbake.
- Let cool in pan for 10 mins before transferring it to cooling rack. Cool for another 20 mins before cutting into.