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Best Banana Zucchini Bread with Walnuts – Easy Homemade Recipe

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This incredibly moist banana zucchini bread with toasted walnuts is the perfect balance of sweet banana and hidden veggies. Easy to make with simple ingredients, it’s a crowd-pleaser that stays fresh for days.

Ingredients

Scale
  • 3 large very ripe bananas (about 1 ½ cups mashed)
  • 1 medium zucchini, grated (about 1 cup packed)
  • 1 cup walnuts, roughly chopped
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg, freshly grated if possible
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup plain Greek yogurt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving overhang on the long sides.
  2. Spread chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant. Let cool.
  3. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel, gather corners, and squeeze firmly over the sink to remove excess moisture.
  4. In a large bowl, mash bananas with a fork until mostly smooth (a few lumps are fine).
  5. Add melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and Greek yogurt to the mashed bananas. Whisk until smooth and well combined.
  6. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  7. Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined (a few streaks of flour are okay). Fold in grated zucchini and toasted walnuts.
  8. Pour batter into prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let bread cool in the pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas (almost black) for maximum sweetness. Do not overmix the batter. Let zucchini drain thoroughly to avoid soggy bread. Toast walnuts for deeper flavor. Cool completely before slicing for best texture. Bread stays fresh for up to 4 days at room temperature or can be frozen for up to 3 months.

Nutrition

Keywords: banana zucchini bread, zucchini bread, banana bread, walnut bread, easy banana bread, moist banana bread, zucchini banana bread

Find it online: https://merrymorsel.com/best-banana-zucchini-bread-with-walnuts-easy-homemade-recipe/