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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 ripe bananas and garden zucchini. It’s a foolproof, one-bowl recipe that delivers a tender, flavorful loaf every time.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • 1 ½ cups grated zucchini, squeezed dry
  • 2 cups all-purpose flour (240g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup light brown sugar, packed (50g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment paper sling.
  2. Wash and grate zucchini using the large holes of a box grater. Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
  3. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  4. Add granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
  5. In a separate medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
  6. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to gently fold together until just combined. Do not over-mix.
  7. Add the squeezed zucchini and ¾ cup of the chopped walnuts to the batter. Fold gently until evenly distributed.
  8. Pour batter into the prepared loaf pan and spread evenly. Sprinkle remaining ¼ cup of chopped walnuts on top.
  9. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 15 minutes.
  10. Cool in the pan on a wire rack for 15 minutes. Use the parchment sling to lift the bread out and transfer to the rack to cool completely before slicing.

Notes

Squeezing the water out of the zucchini is crucial for a moist, not soggy, bread. Toasting the walnuts before adding them enhances their flavor. For best results, use very ripe bananas with brown spots. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini banana bread, moist banana bread, zucchini bread with walnuts, easy banana bread, summer squash bread

Find it online: https://spoonmira.com/moist-zucchini-banana-bread-with-walnuts-easy-and-best/