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Best Moist Banana Zucchini Bread with Toasted Walnuts

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This incredibly moist banana zucchini bread with toasted walnuts is the perfect solution for dry banana bread. The zucchini adds undetectable moisture, while toasted walnuts provide a deep, nutty flavor. It’s a crowd-pleaser that’s simple to make and freezer-friendly.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • 1 medium zucchini (about 1 cup shredded, squeezed dry)
  • 2 cups all-purpose flour (240g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup light brown sugar (50g), packed
  • ½ cup unsalted butter (113g), melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 1 cup walnuts (100g), roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.
  2. Spread the chopped walnuts on a baking sheet in a single layer. Toast them in the preheated oven for 5-7 minutes, shaking the pan halfway through, until fragrant and lightly golden. Set aside to cool completely.
  3. Wash the zucchini and trim off the ends. Grate it using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel, gather the corners, and twist firmly to squeeze out as much liquid as possible. Set aside.
  4. In a large bowl, mash the ripe bananas with a fork or potato masher until smooth. You should have about 1 ½ cups of mashed banana.
  5. To the mashed bananas, add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well combined and smooth.
  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 rubber spatula to fold gently, just until no streaks of flour remain. Do not overmix.
  8. Gently fold in the squeezed zucchini and the cooled toasted walnuts until evenly distributed.
  9. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent the pan loosely with aluminum foil.
  10. Let the bread cool in the pan for 15 minutes. Then use the parchment paper overhang to lift it out and transfer it to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini dry—excess water will make the bread dense and soggy. Toast the walnuts until they are fragrant and lightly golden for the best flavor. Use very ripe, spotty bananas for maximum sweetness and moisture. Measure flour correctly by fluffing, spooning, and leveling, or use a kitchen scale (240g). The bread tastes even better on day two as the flavors meld.

Nutrition

Keywords: banana zucchini bread, moist banana bread, zucchini bread, toasted walnuts, quick bread, easy banana bread

Find it online: https://yumbelle.com/best-moist-banana-zucchini-bread-with-toasted-walnuts/