Can I use frozen zucchini?

Absolutely! Just thaw and squeeze out ALL the liquid (like REALLY squeeze). Frozen zucchini tends to release more water, so I often add an extra tablespoon of flour to compensate. The texture turns out just as moist - promise!

How long does zucchini banana bread last?

At room temp? About 3 days in an airtight container. But here's my trick: slice and freeze leftovers in individual portions! Wrapped tightly, they'll stay perfect for 3 months. Microwave frozen slices for 15 seconds, and bam - tastes freshly baked.

Can I make muffins instead of a loaf?

You bet! Fill greased muffin cups 3/4 full and bake at 375°F for 20-25 minutes. They make perfect lunchbox treats! Pro tip: toss chocolate chips with a bit of flour first so they don't all sink to the bottom.

What if I don't have whole wheat flour?

No worries! All-purpose flour works beautifully - that's how my aunt originally made it. The bread might be slightly less dense, but just as delicious. For nuttiness without whole wheat, try adding 1/4 cup ground flaxseed with the dry ingredients.

Incredibly Moist Zucchini Banana Bread Recipe in 1 Bowl

Zucchini Banana Bread

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A super-moist loaf combining overripe bananas and garden zucchini, perfect for freezing. Optional chocolate chips and whole-wheat flour swaps make it versatile.

Author: Sophia Collins
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Yield: 1 loaf 1x
Category: Quick Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups mashed ripe bananas (about 3 medium)
1 cup grated zucchini (drained)
1/2 cup melted coconut oil or butter
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 cups whole wheat flour (or all-purpose)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup chocolate chips (optional)

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Instructions

Preheat oven to 350°F. Grease a 9×5 loaf pan.
In a large bowl, mix bananas, zucchini, oil, sugar, eggs, and vanilla.
Add flour, baking soda, salt, and cinnamon. Stir until just combined.
Fold in chocolate chips if using.
Pour batter into pan. Bake 50-60 minutes until a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack.

Notes

Drain zucchini well to avoid excess moisture.
Freezes well for up to 3 months.
For a healthier version, reduce sugar to 1/2 cup.
Find more recipes on our Pinterest account.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 3g
Cholesterol: 25mg

Find it online: https://kitchenuser.net/zucchini-banana-bread-recipe-moist-one-bowl/