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Moist Homemade Zucchini Banana Walnut Bread

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A moist and flavorful quick bread combining shredded zucchini, ripe bananas, and toasted walnuts for a tender crumb with a nutty crunch. Perfect for a comforting breakfast or snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ cup (100g) granulated sugar
  • ½ cup packed (110g) brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1 medium zucchini (about 1½ cups shredded), drained well
  • ¾ cup (90g) chopped walnuts, toasted lightly

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Toast the walnuts by spreading them on a baking sheet and baking for 5-7 minutes until fragrant. Set aside to cool.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
  5. In a separate bowl, beat the eggs, then whisk in granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth. Stir in the mashed bananas and drained zucchini.
  6. Slowly fold the wet ingredients into the dry ingredients with a spatula until just combined. Avoid overmixing.
  7. Fold in the toasted walnuts, reserving a small handful to sprinkle on top if desired.
  8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved walnuts on top.
  9. Bake for 55-65 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Drain shredded zucchini thoroughly to avoid soggy bread. Do not overmix the batter to keep the bread tender. Toast walnuts to enhance flavor and crunch. Start checking for doneness at 50 minutes and tent with foil if browning too fast. Let bread cool completely before slicing to prevent gummy texture.

Nutrition

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

Find it online: https://pokirecipes.com/moist-homemade-zucchini-banana-walnut-bread-recipe-easy-and-perfect/