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Moist Banana Zucchini Walnut Bread: Easy Homemade Recipe

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This Moist Banana Zucchini Walnut Bread combines ripe bananas, grated zucchini, and toasted walnuts for an incredibly tender, flavorful loaf that stays moist for days. It’s a quick and easy recipe perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1 ½ cups grated zucchini (from about 1 medium zucchini)
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, chopped and 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. Alternatively, grease pan generously with butter or non-stick spray.
  2. Wash zucchini, trim ends, and grate using large holes of a box grater. Place grated zucchini in a clean kitchen towel, gather corners, and twist tightly over sink to squeeze out as much liquid as possible. Set aside.
  3. Spread chopped walnuts on a baking sheet in a single layer. Toast in preheated oven for 5-7 minutes, stirring once halfway, until fragrant and slightly darker. Let cool.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a separate medium bowl, mash bananas with a fork until mostly smooth with a few small lumps. Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
  6. Add squeezed zucchini to banana mixture and stir with a rubber spatula until evenly distributed.
  7. Pour wet mixture into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (about 10-12 folds). Do not overmix.
  8. Fold in toasted walnuts with a few gentle strokes. Reserve a handful for topping if desired.
  9. Pour batter into prepared pan and spread evenly. Sprinkle reserved walnuts on top and press gently into batter.
  10. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 40 minutes.
  11. Remove pan from oven and place on a cooling rack. Cool in pan for 10 minutes, then lift bread out using parchment handles and transfer to rack to cool completely. Wait at least 30 minutes before slicing.

Notes

Do not skip squeezing the zucchini—it’s essential for texture. Toast walnuts for maximum flavor. Use room temperature eggs to prevent butter from seizing. Measure flour correctly by spooning into cup and leveling off. Let bread cool completely before slicing to avoid crumbling. Bread stays moist for up to 4 days at room temperature and freezes well for up to 3 months.

Nutrition

Keywords: banana bread, zucchini bread, walnut bread, moist banana bread, easy banana bread, homemade banana bread, banana zucchini bread

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