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Moist Banana Zucchini Bread with Walnuts

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This incredibly moist banana zucchini bread combines ripe bananas and shredded zucchini for a pudding-like texture, with crunchy walnuts adding the perfect contrast. It’s an easy, one-bowl recipe that uses simple pantry ingredients and turns ‘about to go bad’ produce into something absolutely delicious.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • 1 ½ cups all-purpose flour (180g)
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • ¾ cup granulated sugar (150g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 1 cup chopped walnuts (100g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the exposed ends with cooking spray or butter.
  2. Prepare the zucchini: Wash and trim the ends. Shred using a box grater or food processor until you have about 1 cup loosely packed. Transfer to a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
  3. Mash the bananas: In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps.
  4. Mix the wet ingredients: To the mashed bananas, add the sugar, oil, eggs, and vanilla extract. Whisk until well combined and slightly frothy, about 30 seconds.
  5. Fold in the zucchini: Add the squeezed zucchini to the wet mixture and stir until evenly distributed.
  6. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
  7. Add dry ingredients to wet: Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  8. Fold in the walnuts: Gently fold in the chopped walnuts until evenly distributed. Reserve a handful to sprinkle on top if desired.
  9. Transfer to the pan: Pour the batter into the prepared loaf pan and spread evenly. If using reserved walnuts, sprinkle them on top and gently press into the batter.
  10. Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  11. Cool: Remove the pan from the oven and place on a cooling rack. Let cool in the pan for 15 minutes, then use the parchment paper overhang to lift the bread out and transfer to the rack to cool completely (at least 1 hour) before slicing.

Notes

Don’t overmix the batter once flour is added to avoid tough bread. Squeeze zucchini thoroughly to remove excess moisture. Toasting walnuts before adding enhances flavor. For best results, let the bread rest overnight wrapped in plastic wrap—the flavors meld and texture becomes even more moist. If using a glass loaf pan, reduce oven temperature by 25°F and check for doneness a few minutes later.

Nutrition

Keywords: banana zucchini bread, moist banana bread, zucchini bread with walnuts, easy banana bread, quick bread, dairy-free banana bread

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