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Moist Banana Zucchini Bread with Walnuts

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This Moist Banana Zucchini Bread with Walnuts is a forgiving, adaptable quick bread that combines sweet banana, tender zucchini, and crunchy walnuts for a perfectly moist texture. It’s an ideal way to use up garden zucchini and spotty bananas, and it comes together in about an hour.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 1/2 cups)
  • 2 cups shredded zucchini (about 1 medium-large zucchini)
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg, freshly grated if possible
  • 3/4 cup packed brown sugar (150g)
  • 1/4 cup granulated sugar (50g)
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil (120ml)
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts (120g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the two long sides.
  2. Wash the zucchini and trim off the stem end. Using a box grater, shred the zucchini (you need about 2 cups). Place the shreds in the center of a clean kitchen towel, gather the corners, and twist tightly over the sink. Squeeze until very little liquid comes out. Set the squeezed zucchini aside.
  3. In a large bowl, mash the three ripe bananas with a fork until smooth. A few small lumps are fine.
  4. To the mashed bananas, add the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Whisk until everything is well combined and smooth.
  5. Add the squeezed, shredded zucchini to the wet mixture and stir with a spatula until it is evenly distributed.
  6. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  7. Pour the dry ingredients into the wet mixture. Use a spatula to fold gently, using a cutting motion and turning the bowl. Mix only until you no longer see streaks of flour. A few lumps are perfectly fine.
  8. Gently fold in the chopped walnuts until they are evenly distributed. Reserve a handful to sprinkle on top if desired.
  9. Pour the batter into the prepared loaf pan and spread it evenly. If you reserved some walnuts, sprinkle them on top now. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper overhang to lift the bread out and transfer it to the rack to cool completely.

Notes

Squeeze the zucchini thoroughly to remove excess moisture; this is crucial for a non-soggy bread. Do not over-mix the batter to avoid a tough texture. Toasting the walnuts before adding enhances their flavor. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better the day after baking as flavors meld.

Nutrition

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

Find it online: https://clunkcook.com/moist-banana-zucchini-bread-with-walnuts/