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Moist Zucchini Banana Bread with Toasted Walnuts

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This Moist Zucchini Banana Bread with Toasted Walnuts is the perfect way to use up overripe bananas and extra zucchini. It’s incredibly moist, naturally sweet, and packed with warm spices and crunchy toasted walnuts for a bakery-worthy treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 medium ripe bananas (about 1 1/2 cups mashed)
  • 1 1/2 cups packed shredded zucchini (about 1 medium zucchini)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or canola, melted coconut oil)
  • 2 teaspoons pure vanilla extract
  • 1 cup (100g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease parchment and exposed pan sides.
  2. Toast walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and slightly darker (3-5 minutes). Transfer to a plate to cool completely.
  3. Wash zucchini, trim ends, and grate using large holes of a box grater to get 1 1/2 cups packed. Place in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture. Set aside.
  4. In a large bowl, mash bananas with a fork or potato masher until mostly smooth with a few small lumps (about 1 1/2 cups).
  5. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. To the bowl with mashed bananas, add granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and well combined.
  7. Fold shredded zucchini into the wet mixture using a rubber spatula until evenly distributed.
  8. Pour dry ingredients into wet ingredients. Fold gently with spatula just until no streaks of flour remain (a few lumps are fine). Do not overmix.
  9. Reserve 2 tablespoons of toasted walnuts for topping. Gently fold remaining walnuts into batter.
  10. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing gently into batter.
  11. Bake for 55-65 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. Top should be golden brown and cracked, edges pulling away from pan.
  12. Cool in pan on a wire rack for 15 minutes. Use parchment slings to lift bread out and transfer to rack to cool completely (at least 1 hour before slicing).

Notes

Squeeze excess moisture from shredded zucchini to prevent a soggy loaf. Use heavily spotted (almost black) bananas for best sweetness and moisture. Do not overmix batter; a few lumps are fine. Check for doneness at 50 minutes; cover with foil if browning too quickly. Bread tastes even better the day after baking as flavors meld.

Nutrition

Keywords: zucchini banana bread, moist banana bread, zucchini bread, banana walnut bread, quick bread, easy banana bread, summer zucchini recipe

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