This zucchini banana bread recipe is a game-changer! It’s incredibly moist, packed with flavor, and a fantastic way to use up those ripe bananas and extra zucchini from your garden. Get ready for your new favorite quick bread!
Key Ingredients & Substitutions:
- Ripe Bananas: The riper, the better for sweetness and moisture.
- Shredded Zucchini: Don’t squeeze out all the water; it adds moisture.
- All-Purpose Flour: Whole wheat flour can be substituted for half for a nuttier flavor.
- Baking Soda & Baking Powder: Essential for a good rise.
- Spices (Cinnamon, Nutmeg): Cardamom or ginger can also be lovely additions.
- Optional Add-ins: Chocolate chips or chopped nuts (walnuts, pecans) are delicious.
Ingredients:
Wet Ingredients:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe medium bananas, mashed
- 1 cup (120g) shredded zucchini
Dry Ingredients:
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Optional Add-ins:
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 10-12 slices
- Calories per serving: Approximately 300 calories (without optional add-ins)
- Tools Needed: 9×5 inch loaf pan, large mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This step ensures your zucchini banana bread won’t stick.
2. Mix Wet Ingredients
In a large bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract, mashed bananas, and shredded zucchini.
3. Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure there are no lumps and all the spices are evenly distributed.
4. Combine Wet & Dry
Pour the dry ingredients into the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay and result in a tender zucchini banana bread. If using, fold in chocolate chips or nuts now.
5. Bake the Bread
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
6. Cool Before Slicing
Once baked, let the zucchini banana bread cool in the pan on a wire rack for about 10-15 minutes. Then, carefully remove it from the pan and let it cool completely on the wire rack before slicing. This helps it firm up and prevents crumbling.
Storage Instructions:
Store leftover zucchini banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, or freeze slices for up to 3 months. To reheat, simply microwave a slice for 15-30 seconds or toast lightly.
Frequently Asked Questions (FAQ):
Q: Can I use frozen zucchini?
A: Yes, but make sure to thaw it and blot it dry to remove excess water before adding to the batter.
Q: My zucchini banana bread is too wet. What went wrong?
A: This usually means the zucchini had too much moisture. Don’t squeeze out all the water, but ensure it’s not dripping wet. Overmixing can also lead to a dense, wet texture.
Q: Can I make this into muffins?
A: Absolutely! Pour the batter into a greased muffin tin, filling each cup about two-thirds full. Bake at 375°F (190°C) for 20-25 minutes.
Q: Do I need to peel the zucchini?
A: No, you don’t need to peel the zucchini. The skin is very thin and softens during baking.
Q: Can I reduce the sugar?
A: You can reduce the sugar by about 1/4 cup without drastically changing the texture, but it will be less sweet. The ripe bananas also add natural sweetness.
Q: How do I know when the bananas are ripe enough?
A: Look for bananas with plenty of brown spots or even entirely brown skin. These are perfectly sweet and easy to mash.