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Moist Zucchini Banana Bread with Walnuts

moist zucchini banana bread with walnuts - featured image
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A tender and nutty zucchini banana bread with a hint of warm spices and crunchy toasted walnuts, perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 medium zucchini, finely shredded (about 1 cup, packed)
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup vegetable oil or melted coconut oil (60ml)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup walnuts, toasted and roughly chopped (about 60g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, or line it with parchment paper.
  2. Shred the zucchini using a box grater. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a medium bowl, mash the ripe bananas with a fork until smooth but still slightly chunky.
  4. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Stir frequently and set aside to cool.
  5. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. In another bowl, beat the eggs with granulated sugar until creamy. Add vegetable or coconut oil and vanilla extract, then stir in the mashed bananas and shredded zucchini.
  7. Gently fold the dry ingredients into the wet mixture using a silicone spatula until just combined. Do not overmix.
  8. Fold in the toasted walnuts, reserving a small handful to sprinkle on top if desired.
  9. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved walnuts on top.
  10. Bake for 55-65 minutes, starting to check at 50 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  11. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Use very ripe bananas for natural sweetness. Toast walnuts to enhance flavor. Tent with foil if top browns too quickly. Start checking doneness at 50 minutes with a toothpick.

Nutrition

Keywords: zucchini banana bread, moist banana bread, walnut bread, easy homemade bread, quick bread, healthy banana bread

Find it online: https://forkifyfun.com/moist-zucchini-banana-bread-with-walnuts-easy-homemade-recipe-to-try-today/