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Moist Cinnamon Zucchini Banana Bread Best Easy Recipe

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This moist cinnamon zucchini banana bread is tender, spiced just right, and has that perfect crumb that holds together without feeling heavy. It comes together in one bowl, no mixer required, and stays moist for days.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 3 medium ripe bananas (about 1 cup mashed)
  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper, leaving some overhang on the long sides.
  2. Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork until mostly smooth. Add the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and milk. Whisk until well combined and smooth.
  4. Stir in the squeezed zucchini until evenly distributed.
  5. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
  6. Add the dry ingredients to the wet mixture in two additions. Use a rubber spatula to gently fold until just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan and spread it into an even layer. Tap the pan gently on the counter a few times to release air bubbles.
  8. 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 is browning too quickly after 35 minutes, tent the pan loosely with aluminum foil.
  9. Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for 10 minutes. Then use the parchment overhang to lift the bread out and transfer it to the cooling rack to cool completely before slicing.

Notes

Squeeze the zucchini thoroughly to remove excess water. Use room temperature ingredients for best results. Do not overmix the batter. Let the bread cool completely before slicing for cleaner slices. The flavors improve after a day.

Nutrition

Keywords: zucchini banana bread, moist zucchini bread, cinnamon banana bread, easy zucchini bread, one bowl banana bread

Find it online: https://livelybite.com/moist-cinnamon-zucchini-banana-bread-best-easy-recipe/