Print

Moist Zucchini Banana Bread Recipe with Easy Maple Walnut Glaze

moist zucchini banana bread - featured image
Print Recipe

A moist and tender zucchini banana bread with a warm blend of cinnamon and nutmeg, topped with a luscious maple walnut glaze. Perfect for any occasion, this bread combines simple ingredients for a comforting and flavorful treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g) or half whole wheat for lighter texture
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 cup shredded zucchini, squeezed to remove excess moisture (about 1 medium zucchini)
  • ¾ cup granulated sugar (can swap half for brown sugar)
  • ⅓ cup vegetable oil or melted coconut oil (80ml / approx. 5.4 tablespoons)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • For the Maple Walnut Glaze:
  • ½ cup powdered sugar (60g)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon milk or dairy-free alternative (15ml / 1 tablespoon)
  • ¼ cup chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch (23×13 cm) loaf pan or line it with parchment paper.
  2. Shred about 1 cup of zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
  4. In a separate bowl, mash the bananas until smooth. Stir in the sugar, vegetable oil, eggs, and vanilla extract until well blended. Fold in the prepared zucchini.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes. Tent with foil if the top browns too quickly.
  8. Cool the bread in the pan for about 15 minutes, then transfer to a wire rack to cool completely before glazing.
  9. To make the glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Adjust consistency as needed.
  10. Drizzle the glaze over the cooled bread and sprinkle with toasted chopped walnuts. Let set for 10–15 minutes before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Use ripe bananas for sweetness. Fold batter gently to keep crumb tender. Toast walnuts for extra flavor. Let bread cool completely before glazing to prevent glaze from sliding off. Variations include gluten-free flour, vegan substitutions, adding shredded carrot or dried cranberries, and nut-free options by omitting walnuts.

Nutrition

Keywords: zucchini banana bread, maple walnut glaze, moist banana bread, easy zucchini bread, autumn bread recipe, healthy banana bread, quick bread

Find it online: https://forkifyfun.com/moist-zucchini-banana-bread-recipe-with-easy-maple-walnut-glaze/