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Moist Zucchini Banana Bread with Walnuts

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This moist zucchini banana bread with walnuts is the perfect way to use up garden zucchini. The banana adds natural sweetness and moisture, while toasted walnuts provide a satisfying crunch in every bite.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (about 225g) mashed ripe banana (about 2 large or 3 medium bananas)
  • 1 cup (about 120g) shredded zucchini, squeezed dry
  • ¾ cup (90g) chopped walnuts, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving overhang on the long sides.
  2. Shred zucchini using the large holes of a box grater (about 1 cup). Place shreds in a clean kitchen towel or paper towels and squeeze out excess liquid. Set aside.
  3. Toast chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Pour onto a plate to cool completely.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
  5. In a separate medium bowl, whisk eggs until frothy and light yellow, about 1 minute. Add granulated sugar, brown sugar, oil, and vanilla extract. Whisk until smooth and well combined.
  6. Stir mashed banana and squeezed zucchini into the wet mixture until incorporated.
  7. Pour wet ingredients into dry ingredients. Fold together gently with a rubber spatula just until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  8. Gently fold in cooled toasted walnuts until evenly distributed. Reserve a handful for topping if desired.
  9. Scrape batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using.
  10. Bake for 50-60 minutes. At 45 minutes, start checking for doneness. Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 40 minutes.
  11. Cool in pan on a wire rack for 15 minutes. Use parchment paper to lift bread out and transfer to rack to cool completely. Wait at least 1 hour before slicing.

Notes

Don’t skip squeezing the zucchini—excess liquid makes the bread gummy. Room temperature ingredients (eggs, banana) ensure a better texture. Measure flour by spooning and leveling or using a kitchen scale (190g). For best results, let the bread cool completely before slicing to prevent crumbling. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini bread, banana bread, zucchini banana bread, moist zucchini bread, walnut bread, quick bread, garden recipe, easy baking

Find it online: https://perkypan.com/moist-zucchini-banana-bread-with-walnuts-easy-recipe/