Print

Moist Banana Zucchini Bread with Walnuts

banana zucchini bread with walnuts - featured image
Print Recipe

This incredibly moist banana zucchini bread is packed with ripe bananas, shredded zucchini, and crunchy walnuts. It’s the perfect way to use up spotty bananas and garden zucchini, and it freezes beautifully.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 1/2 cups)
  • 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed brown sugar (100g)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts, divided (3/4 cup for batter, 1/4 cup for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
  2. Grate zucchini using the large holes of a box grater. Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
  3. In a large bowl, mash bananas with a fork until smooth. Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
  4. Fold the squeezed zucchini into the wet mixture until evenly distributed.
  5. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not over-mix.
  7. Fold in 3/4 cup of the chopped walnuts until just distributed.
  8. Pour batter into prepared loaf pan and spread into an even layer. Sprinkle remaining 1/4 cup walnuts on top, pressing gently.
  9. Bake on the middle rack for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 40 minutes.
  10. Cool in the pan on a wire rack for 15 minutes. Use parchment sling to lift bread out of pan and transfer to wire rack to cool completely before slicing.

Notes

Squeeze zucchini thoroughly to remove excess moisture; this prevents a soggy bread. For best flavor, toast walnuts in a dry skillet over medium heat for 3-4 minutes before adding. The bread is even better on day two as flavors meld.

Nutrition

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

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