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Best Easy Moist Zucchini Banana Bread with Walnuts

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This incredibly moist zucchini banana bread with walnuts is the perfect way to use up overripe bananas and zucchini. The zucchini disappears completely, leaving behind nothing but moisture and a tender crumb, while toasted walnuts add a delightful crunch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 3 medium ripe bananas (about 1½ cups mashed)
  • 1½ cups shredded zucchini, squeezed dry
  • ½ cup (120ml) vegetable oil
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (100g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on two sides.
  2. Shred zucchini using the large holes of a box grater. Wrap in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Set aside.
  3. Toast walnuts on a baking sheet for 5-7 minutes until fragrant. Let cool.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. In another large bowl, mash bananas with a fork until smooth. Add vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth.
  6. Stir the squeezed zucchini into the wet mixture until evenly distributed.
  7. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  8. Fold in toasted walnuts, reserving about ¼ cup for topping.
  9. Pour batter into prepared loaf pan. Sprinkle reserved walnuts on top, pressing gently into batter.
  10. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too fast, tent with foil for the last 15 minutes.
  11. Cool in pan for 10 minutes, then lift out using parchment sling and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Squeeze zucchini very dry to avoid soggy bread. Use overripe bananas for best sweetness. Do not overmix batter. Let bread cool completely before slicing. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: zucchini banana bread, moist banana bread, zucchini bread, walnut banana bread, easy banana bread

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