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Moist Banana Zucchini Walnut Bread

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This moist banana zucchini walnut bread is a one-bowl wonder that combines ripe bananas and fresh zucchini for a tender, naturally sweet loaf with crunchy walnuts. Perfect for using up overripe produce, it’s a comforting, freezer-friendly treat that’s great for breakfast, snack, or dessert.

Ingredients

Scale
  • 3 medium ripe bananas (about 1½ cups mashed)
  • 1½ cups grated zucchini (loosely packed, squeezed dry)
  • 2 cups all-purpose flour (260g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup light brown sugar (50g, packed)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup chopped walnuts (120g, 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 exposed ends.
  2. Wash zucchini, trim stem, and grate using large holes of a box grater. Place grated zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture. Set aside.
  3. In a large mixing bowl, mash bananas with a fork until mostly smooth (a few lumps are fine).
  4. Add vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract to mashed bananas. Whisk until well combined and slightly lighter in color, about 30 seconds.
  5. Fold in squeezed zucchini until evenly distributed.
  6. In a separate small bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  7. Add dry ingredients to wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  8. Fold in toasted, cooled walnuts until evenly distributed. Batter will be thick and slightly lumpy.
  9. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  10. Bake for 55-65 minutes, or until a toothpick inserted into center comes out clean or with a few moist crumbs. If top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  11. Let bread cool in pan for 15 minutes. Use parchment handles to lift out and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Don’t skip squeezing the zucchini—excess moisture makes the bread soggy. Toast walnuts before adding for deeper flavor and crunch. Room temperature ingredients emulsify better. Check for doneness at 50 minutes. Let bread cool completely before slicing to avoid gummy texture. Bread tastes even better the day after baking. Store wrapped at room temperature for up to 4 days; freeze for up to 3 months.

Nutrition

Keywords: banana zucchini bread, zucchini bread, banana bread, walnut bread, one-bowl recipe, moist bread, quick bread, summer zucchini, freezer-friendly, dairy-free

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