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The Ultimate Extra-Moist One-Bowl Zucchini Banana Bread

Close-up of a moist slice of zucchini banana bread showing shredded zucchini throughout the crumb.
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Make this extremely moist and flavorful zucchini banana bread using a simple one-bowl method. This recipe uses ripe bananas and shredded zucchini to create a tender loaf that stays fresh for days, perfect for a healthy snack or breakfast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1 1/2 cups shredded zucchini, squeezed dry
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer or a sturdy whisk to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and creamy. This takes about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas to the wet ingredients and mix until just combined. Do not overmix at this stage.
  6. Add the dry ingredient mixture to the wet ingredients. Mix on low speed or fold by hand until just a few streaks of flour remain.
  7. Gently fold in the squeezed, shredded zucchini and the optional nuts until they are evenly distributed throughout the batter.
  8. Pour the batter into your prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Squeeze the shredded zucchini firmly in a clean kitchen towel or paper towels to remove excess water. This step is key to preventing a soggy loaf.
  • Use bananas that are heavily spotted or almost black for the best moisture and sweetness in this banana bread recipe.
  • If you want a slightly sweeter, more dessert-like loaf, you can add 1/2 cup of chocolate chips along with the zucchini.

Nutrition

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