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Easy Moist Banana Zucchini Bread: Best One Bowl Recipe

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This one-bowl banana zucchini bread is perfectly moist, made with simple pantry ingredients, and requires no mixer. It’s the ultimate way to use up ripe bananas and zucchini for a delicious, crowd-pleasing loaf.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 ½ cups shredded zucchini (from 1 medium zucchini)
  • 2 cups all-purpose flour (240g)
  • ¾ cup granulated sugar (150g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • Optional: ½ cup chopped walnuts or pecans, ½ cup chocolate chips, or ¼ cup raisins

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang for easy removal.
  2. Wash zucchini, trim ends, and shred using large holes of a box grater. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture. Set aside.
  3. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  4. Add vegetable oil, eggs, and vanilla extract to the mashed bananas. Stir with a fork until well combined.
  5. Sprinkle flour, sugar, baking soda, salt, and cinnamon over the wet mixture. Stir gently with a fork or spatula until just combined (a few streaks of flour are okay).
  6. Fold in the squeezed zucchini gently with a spatula until evenly distributed. If using optional add-ins, fold them in now.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan on a cooling rack for 10 minutes. Then lift bread out using parchment paper and transfer to rack to cool completely before slicing.

Notes

Don’t skip squeezing the zucchini—it prevents a soggy loaf. Use overripe bananas for best sweetness and moisture. Measure flour correctly by fluffing, spooning, and leveling. Let bread cool completely before slicing to avoid crumbliness. For a vegan version, replace eggs with flax eggs and use melted coconut oil. For whole wheat, swap half the flour with whole wheat and add 1 tablespoon milk or water.

Nutrition

Keywords: banana zucchini bread, easy banana bread, one bowl recipe, moist banana bread, zucchini bread, quick bread, breakfast bread

Find it online: https://snappyspoon.com/easy-moist-banana-zucchini-bread-best-one-bowl-recipe/