Print

The Ultimate Moist Zucchini Banana Bread Recipe: Easy, One-Bowl Friendly

Three moist slices of zucchini banana bread, showing flecks of green zucchini, served on a white plate near a window.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create an exceptionally moist and tender loaf using this easy, one-bowl zucchini banana bread recipe. It is a perfect way to use up garden zucchini and ripe bananas for a delicious breakfast or snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1 cup finely grated zucchini, squeezed dry
  • 1/4 cup milk (dairy or non-dairy)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer or a sturdy whisk to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step incorporates air for a tender loaf.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas and the squeezed, grated zucchini to the wet ingredients. Mix until just combined. Do not overmix at this stage.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just incorporated. The batter will be thick.
  7. Pour the batter into your prepared loaf pan and spread it evenly.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This prevents a gummy loaf and is key for moisture retention in quick breads.
  • Use very ripe, spotty bananas for the best natural sweetness and moisture.
  • For an upgrade, add 1/2 cup of chopped walnuts or chocolate chips to the batter with the dry ingredients.
  • If you want a slightly healthier baked good, substitute 1/4 cup of the all-purpose flour with whole wheat flour.

Nutrition

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