What is the number one mistake made when making banana bread?

Overmixing the batter. It’s tempting to keep stirring until the batter looks perfectly smooth, but that extra mixing activates the gluten in the flour, which can lead to dense or rubbery bread. For the best texture, mix just until the dry ingredients are combined—no more.

Can I use zucchini in banana bread?

Absolutely, and it works better than you'd think. Zucchini adds moisture without overpowering the banana flavor. It blends right in and gives the loaf a soft, tender crumb. You won’t taste the zucchini—it’s more of a texture booster than a flavor driver.

Do you take the skin off zucchini for bread?

No need. Leave the skin on. It’s thin, softens as it bakes, and holds a good amount of nutrients. Just give the zucchini a quick wash before grating, and you’re good to go.

How do you get moisture out of zucchini for bread?

Grate, then gently squeeze. After grating, press the zucchini between paper towels or in a clean kitchen towel to remove excess water. You don’t need it bone-dry—just enough to keep the batter from getting too wet. This step helps your bread bake evenly without becoming soggy.

Deliciously Moist Zucchini Banana Bread Recipe

Description

This moist and easy zucchini banana bread blends ripe bananas, fresh zucchini, and warm cinnamon into a simple, satisfying bake. Great for snacks, breakfast, or lunchboxes.

Ingredients

Wet Ingredients
3 large eggs
1 cup white sugar
3/4 cup vegetable oil
2 ripe bananas, mashed
1 cup grated zucchini (lightly drained)
2/3 cup packed brown sugar
2 teaspoons vanilla extract
Dry Ingredients
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Mix-ins
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 325°F (163°C). Grease or line two 8×4-inch loaf pans.
Beat the eggs in a large bowl until light and foamy.
Add white sugar, brown sugar, oil, bananas, zucchini, and vanilla. Mix well.
In another bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
Gradually stir dry ingredients into the wet mixture until just combined.
Fold in cranberries and walnuts.
Divide batter between prepared pans.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Notes

For muffins: Use the same batter but divide into large muffin tins and top with blueberries. Bake at 325°F for 20 minutes.
You can replace some flour with oat flour for more texture.
This bread freezes well—wrap slices individually and thaw as needed.

Nutrition

Serving Size: 1 slice (1/20 of total recipe)
Calories: 210
Sugar: 17g
Sodium: 170mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1.5g
Protein: 3g
Cholesterol: 30mg

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