This zucchini banana bread recipe combines the moist, sweet flavor of banana bread with the nutritious goodness of zucchini, resulting in a loaf that’s both healthy and incredibly tasty.
Ingredients of Zucchini Banana Bread Recipe
- Toasted Walnuts: 1 1/2 cups, toasted and roughly chopped (optional: replace or add chocolate chips)
- Zucchini: About two medium zucchinis to make 2 cups, grated
- All-Purpose Flour: 2 cups (240g)
- Salt: 1 tsp
- Allspice: 1/4 tsp (optional)
- Cinnamon: 1 tsp
- Baking Soda: 1 tsp
- Baking Powder: 1 tsp
- Eggs: 2 large, room temperature
- Brown Sugar: 1 cup (200g)
- Granulated Sugar: 1/2 cup
- Applesauce: 1/2 cup (120mL)
- Vegetable Oil: 1/2 cup
- Vanilla Extract: 1 tbsp
Instructions to make Zucchini Banana Bread Recipe
- Preheat your oven and toast 1 1/2 cups of walnuts. Always toast nuts when they go into a baked good; it makes a huge difference. If you don’t like nuts, you can use chocolate chips instead or in addition to the nuts. Give them a rough chop and set them aside.
- Grate about two medium zucchinis to get 2 cups. If you have any extra zucchini left over, save it for an omelet with some cheese. Set aside the grated zucchini.
- In a bowl, sift and whisk together 2 cups (240g) of all-purpose flour, 1 tsp of salt, 1/4 tsp of allspice (optional), 1 tsp of cinnamon, 1 tsp of baking soda, and 1 tsp of baking powder. If you don’t have a sifter, you can mix everything in one bowl.
- In a separate bowl, whisk together 2 large room-temperature eggs. Add 1 cup (200g) of brown sugar and 1/2 cup of granulated sugar, and whisk until the sugars are dissolved. Then add 1/2 cup (120mL) of applesauce, 1/2 cup of vegetable oil, and 1 tbsp of vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Mix until almost combined, then add the grated zucchini and toasted walnuts. Fold the mixture gently until just combined. Be careful not to over-mix to avoid developing too much gluten, which can make the bread dense and tough.
- Grease a 9×5 inch loaf pan and line it with parchment paper. Pour the batter into the prepared pan, smoothing the top.
- Preheat your oven to 350°F (180°C). Bake the zucchini bread for about 60 minutes, or until a skewer inserted into the center comes out clean and the bread springs back when lightly pressed.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Enjoy the moist and flavorful zucchini bread with a perfect crunch from the walnuts.
This zucchini bread got the seal of approval! It’s moist, perfect, and melts in your mouth with a delicious crunch from the walnuts. If you liked this recipe, check out my banana bread! It’s amazing and very similar, but with bananas.
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