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The Ultimate Moist and Fluffy Zucchini Banana Bread (Easy One-Bowl Recipe)

Close-up of a moist slice of zucchini banana bread showing green shreds of zucchini and dark chocolate chips throughout.
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This recipe creates an exceptionally moist and fluffy zucchini banana bread, perfect for using up overripe bananas and fresh zucchini. It is simple to prepare in one bowl, making it an accessible pleasure for your weeknight table.

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)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, packed (do not squeeze dry)
  • 1/2 cup chocolate chips (optional mix-in)

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, melted butter, eggs, and vanilla extract. Whisk until just combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing develops gluten and results in a tough loaf.
  5. Gently fold in the shredded zucchini and the optional chocolate chips until evenly distributed.
  6. Pour the batter into the 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

  • For an extra moist quick bread, leave the moisture from the shredded zucchini in the batter; do not press it out.
  • If you want a crisp top, sprinkle 1 tablespoon of coarse sugar over the batter before baking.
  • This loaf freezes well. Wrap cooled slices tightly in plastic wrap and then foil for up to three months.
  • This recipe is a great way to use overripe banana recipes and veggie packed bread needs.

Nutrition

Find it online: https://delishcraze.com/easy-moist-zucchini-banana-bread-recipe/