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Incredibly Moist, One-Bowl Banana Zucchini Bread

A freshly baked loaf of banana zucchini bread, partially sliced, showing moist texture and visible zucchini shreds and nuts.
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Create a tender, flavorful quick bread that uses ripe bananas and grated zucchini for maximum moisture. This easy, one-bowl recipe is perfect for using up garden produce and sneaking vegetables into a family favorite.

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 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini, 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 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, vegetable oil, eggs, and vanilla extract. Mix 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. Overmixing develops gluten and reduces tenderness.
  5. Gently fold in the squeezed, grated zucchini. If using, fold in the nuts or chocolate chips now.
  6. Pour the batter evenly into your prepared loaf pan.
  7. Bake for 55 to 65 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 for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • To ensure maximum moisture, squeeze excess liquid from the grated zucchini using a clean kitchen towel or paper towels before adding it to the batter.
  • For a richer flavor, substitute half of the vegetable oil with melted unsalted butter.
  • If you prefer a cinnamon spiced zucchini bread flavor, increase the cinnamon to 1 1/2 teaspoons.

Nutrition

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