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The Ultimate Extra-Moist One-Bowl Zucchini Banana Bread

A close-up of a thick slice of moist zucchini banana bread showing green shreds of zucchini in the crumb.
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Make the best zucchini banana bread using this easy, one-bowl recipe. This loaf stays incredibly moist, perfect for using up summer zucchini and ripe bananas for breakfast or a snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 very ripe medium 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
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini, packed (do not squeeze dry)
  • Optional: 1/2 cup chopped walnuts or blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. 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. 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. Overmixing develops gluten and reduces moisture.
  5. Gently fold in the shredded zucchini and any optional additions like nuts or blueberries.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  8. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely. Slicing while warm can cause the loaf to crumble.

Notes

  • For the moistest loaf, do not squeeze the water out of the shredded zucchini. The extra moisture is key.
  • Use very ripe, spotty bananas for the best natural sweetness and flavor.
  • To keep the bread moist for days, wrap the cooled loaf tightly in plastic wrap before storing it at room temperature.
  • For a slight variation, substitute 1/4 cup of the sugar with honey for added depth.

Nutrition

Find it online: https://cookingzenith.com/zucchini-banana-bread-ultimate-moist-recipe/