This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It really is the BEST zucchini bread recipe!!
⅓cupliquid-state coconut oilcanola or vegetable may be substituted
¼cupgranulated sugar
¼cupcup sour creamlite is okay; or Greek yogurt may be substituted
2teaspoonsvanilla extract
1cupall-purpose flourplus additional if necessary (see step 4 in directions)
½teaspoonbaking powder
½teaspoonbaking soda
pinchsaltoptional and to taste
1cupgrated zucchinilaid loosely in cup and not packed (about 1 medium/large trimmed zucchini; note – wring out zucchini in a paper towel if it seems very moist)
¾ to 1cupmashed ripe bananasabout 2 medium/large bananas
½cupwalnutsraisins, etc., optional
Instructions
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
In a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
Add the zucchini (wring out in a paper towel if it’s very moist), bananas, optional walnuts or raisins, and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to about 1/4 cup additional flour. All zucchini and bananas vary in their moisture content and the consistency of batters will vary. Note the zucchini will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
Bake for about 52 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of zucchini, bananas, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.