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The Most Extra-Moist, One-Bowl Zucchini Banana Bread

Close-up of three thick slices of moist zucchini banana bread on a white platter, showing the texture and green zucchini shreds.
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This easy, one-bowl recipe delivers the most moist zucchini banana bread you will ever bake. It uses ripe bananas and shredded zucchini for incredible texture and flavor that stays fresh longer.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely shredded zucchini, squeezed dry
  • Optional Add-in: 1/2 cup chopped walnuts or blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This is your dry mix.
  3. In a separate medium bowl, mash the ripe bananas well. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until these wet ingredients are combined.
  4. Pour the wet ingredients into the dry ingredients. Mix them gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and makes the bread tough.
  5. Fold in the squeezed, shredded zucchini and any optional add-ins like nuts or blueberries until evenly distributed.
  6. Pour the batter into your 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. If the top browns too quickly, loosely tent it with foil for the last 15 minutes of baking.
  8. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • To keep this bread moist longer, wrap the cooled loaf tightly in plastic wrap, then in foil, before storing at room temperature.
  • Squeeze the shredded zucchini very well using a clean kitchen towel or paper towels to remove excess water. This prevents a soggy loaf.
  • For muffins, fill liners 2/3 full and reduce the baking time to 20-25 minutes.
  • If you want a healthier zucchini banana recipe, substitute up to half the white sugar with coconut sugar.

Nutrition

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