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Easy Moist Banana Zucchini Bread with Walnuts

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This incredibly moist banana zucchini bread combines ripe bananas and shredded zucchini for a tender crumb, with crunchy walnuts for texture. It’s a foolproof quick bread that stays fresh for days and is perfect for using up produce.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2–3 medium)
  • 1 ½ cups shredded zucchini (about 1 medium)
  • ½ cup (60g) chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Shred zucchini using a box grater. Place shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate medium bowl, mash bananas with a fork until mostly smooth with a few lumps. Add melted butter, granulated sugar, and brown sugar; whisk until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla.
  5. Fold the squeezed zucchini into the wet mixture using a rubber spatula.
  6. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  7. Fold in chopped walnuts, reserving a small handful for topping if desired.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using.
  9. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  10. Cool in pan on a wire rack for 15 minutes, then lift out using parchment handles and cool completely on the rack before slicing.

Notes

Squeezing excess moisture from the zucchini is crucial for a moist, not soggy loaf. Use very ripe bananas for best sweetness and moisture. For a gluten-free version, substitute with a 1:1 gluten-free baking blend. For a vegan version, use flax eggs and plant-based butter. Bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: banana zucchini bread, moist banana bread, zucchini bread with walnuts, easy quick bread, banana zucchini loaf

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