Print

The Ultimate Moist Banana Zucchini Bread (Easy One-Bowl Recipe)

Close-up of moist banana zucchini bread, showing the texture with visible green zucchini shreds and dark specks.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get a super moist, tender loaf by combining ripe bananas and shredded zucchini. This easy, one-bowl recipe delivers classic comfort baking flavor with hidden vegetables, making it a perfect healthy loaf for breakfast or snacks.

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
  • 3 large, very ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini, not packed (about 1 medium zucchini)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is your dry mixture.
  3. In a separate medium bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Gently fold in the shredded zucchini until it is evenly distributed throughout the batter.
  6. Pour the batter into your prepared loaf pan, spreading it evenly.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  8. Let the bread cool in the pan on a wire rack for 15 minutes.
  9. Carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing.

Notes

  • For the best moisture, use zucchini that you have lightly squeezed to remove excess water after shredding.
  • If your bananas are not very ripe, add 1 extra tablespoon of brown sugar for sweetness.
  • You can freeze this bread once completely cooled by wrapping it tightly in plastic wrap and then foil for up to three months.

Nutrition

Find it online: https://cookerycommand.com/banana-zucchini-bread-moist-easy-one-bowl/