• March 13, 2015

    Super Moist Banana Zucchini Bread

    by

    I know there’s a divide amongst people when it comes to the word “moist”. I personally love it, because in my world it’s usually referring to the best quality in a chocolate cake, bran or zucchini muffins or banana bread. When I use the word in the title, you know it promises to be tender and never dry. And this Super Moist Banana Zucchini Bread delivers.

    It arose because I didn’t have enough bananas to make two banana bread loaves, but I almost never make a quick bread without doubling the recipe – the long baking time feels more worthwhile for two, plus the first one usually gets gobbled up in 0.6 seconds. They freeze well, so they’re perfect to have frozen (pre-sliced) for friends and play-dates, or breakfasts on the go.

    I had some zucchini in my crisper drawer begging to be used up, so it wound up subbing for half of the banana in my double batch of banana bread and I’m so happy it happened because it’s seriously so good!

    Should we call it Zucchinana Bread?!

    Super Moist Banana Zucchini Bread

    This Banana-Zucchini Bread is the most moist and tender quickbread you'll ever make.
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Course: Breakfast
    Cuisine: American
    Servings: 2 loaves
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • 2 cups mashed overripe banana about 4 large
    • 2 cups grated zucchini
    • 3/4 cup butter melted
    • 3/4 cup buttermilk or 2 tsp vinegar + milk to make 3/4 cup total
    • 2 eggs lightly beaten
    • 3 cups 13.5 oz all-purpose flour
    • 1 1/2 cups sugar
    • 1 tbsp baking powder
    • 1/2 tsp baking soda
    • ½ tsp salt

    Instructions

    • Preheat oven to 350ºF. Prepare two loaf pans by greasing it or lining them with parchment paper (allowing an overhang on sides). With a fork, beat together mashed banana, zucchini, melted butter, buttermilk and eggs in a large bowl until combined.
    • In a separate bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add to banana mixture and gently stir until just combined.
    • Bake for about 55 minutes, until toothpick inserted into the centre comes out clean and top feels springy. Cool for about 5 minutes in pans, then invert into an oven mitt and flip onto wire cooling racks to cool completely before slicing.
    Tried this recipe?tag @foodess
    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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