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Moist Banana Zucchini Bread

Close-up of a loaf of banana zucchini bread with a slice cut, showcasing its moist texture and ingredients.
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A moist and tender quick bread recipe that sneaks in healthy zucchini and is perfect for using up ripe bananas. This recipe is easily adaptable for whole wheat or gluten-free flour.

Ingredients

Scale
  • 1 cup mashed ripe bananas (about 2–3 medium)
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup grated zucchini (about 1 medium), squeezed dry
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas.
  3. Add the vegetable oil and granulated sugar to the mashed bananas and mix well.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fold in the grated zucchini. If using, stir in the chopped walnuts or chocolate chips.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For a healthier version, substitute half of the all-purpose flour with whole wheat flour or a gluten-free all-purpose flour blend.
  • Squeeze the grated zucchini thoroughly with paper towels to remove excess moisture.
  • This bread freezes well. Wrap cooled slices or the whole loaf tightly in plastic wrap and then foil. It can be frozen for up to 3 months.

Nutrition

Find it online: https://cutcooktaste.com/banana-zucchini-bread/