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Moist Homemade Banana Zucchini Bread

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A moist and tender banana zucchini bread combining ripe bananas and shredded zucchini for a wholesome, comforting loaf perfect for breakfast or snack.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 medium zucchini, shredded and squeezed to remove excess water
  • 2 cups (240g) all-purpose flour or whole wheat flour
  • 3/4 cup (150g) granulated sugar (can substitute with coconut sugar)
  • 2 large eggs, at room temperature
  • 1/3 cup (80ml) vegetable oil (canola or avocado recommended)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans, or 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
  2. Shred 1 medium zucchini using a box grater. Place the shreds in a clean towel and squeeze out excess moisture until damp but not soggy.
  3. In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
  4. In a separate bowl, mash 3 ripe bananas until smooth. Add 2 large eggs, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract. Whisk gently until combined.
  5. Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined. Then fold in the shredded zucchini and any optional nuts or chocolate chips.
  6. Pour batter into the prepared loaf pan and smooth the top lightly.
  7. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tent with foil halfway through if browning too quickly.
  8. Let the bread cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep the bread tender and moist. Squeeze zucchini well to avoid soggy batter. Use ripe bananas for natural sweetness. Tent with foil if top browns too quickly. Let bread cool completely before slicing to prevent crumbling. For gluten-free, substitute flour with almond and tapioca flour blend and consider adding an extra egg or flaxseed meal. Vegan adaptation uses flax eggs and coconut oil or vegan butter.

Nutrition

Keywords: banana bread, zucchini bread, moist bread, easy banana zucchini bread, homemade bread, healthy snack, breakfast bread

Find it online: https://islatable.com/moist-homemade-banana-zucchini-bread-recipe-easy-5-step-guide/