Perfect Zucchini Bread is incredibly moist and tender, and so easy to make! This bread has the addition of bananas, brown sugar, and cinnamon for the best flavor!
Well, I guess it’s safe to say that I love putting bananas in quick bread! You guys love my Classic Banana Bread and my Chocolate Chip Banana Bread and I know you’ll adore this zucchini version too. I remember still the very first time I tasted zucchini bread, at a church potluck as a child. Of course I remember thinking that someone must be nuts to put a vegetable into a sweet bread, man was I wrong! This is the most moist and flavorful quick bread and the perfect use for all of those zucchini’s while they’re in season!
How To Make Perfect Zucchini Bread:
- How to cut zucchini for bread? Simple, you grate it! The best way to do this is to was your zucchini, then over a bowl or cutting board use the large side of a cheese grater to shred up your zucchini. You can see that I like to peel my zucchini first, but you can leave the skin on if you’d like! The shredded zucchini might be watery. After shredding, place it on doubled up paper towels and gently squeeze any moisture out into the sink.
- Next, simply take a large bowl and whisk together your dry ingredients. This will be flour, baking soda, baking powder, salt, cinnamon, and both sugars.
- Melt your butter in a second large bowl and mash in both of the ripe bananas and the vanilla until smooth, then whisk in the eggs. Once the eggs are well incorporated, stir in the shredded zucchini.
- Next, combine the wet and dry ingredients and stir with a spatula. It is very important that your only stir the batter just until moistened otherwise your bread can become dry.
Why Does My Zucchini Bread Fall in the middle?
I have definitely had this happen through trial and error of baking breads, and it’s so disappointing! Here are a few reasons why your bread might sink in the middle, and how to help!
- I am sure I sound repetitive here, because I said this above, I’m saying it again now, and I’ll say it again in the recipe card. You HAVE to squeeze your zucchini dry! Too much liquid can cause your bread to be “too moist” and sink. Place the shredded zucchini on 2-3 layered paper towels and gently ring out the moisture into the sink.
- Check your baking soda and baking powder. If you don’t bake often, you may have purchased these things and then they’ve hung out in your pantry or fridge for a while. Check the dates and make sure they are still good before baking!
- Over-mixing. I really recommend mixing this by hand instead of your stand or hand mixer. The ingredients should be mixed together really just until everything is moistened.
- Loaf pan size does matter! I use what I consider “standard” loaf pans, but yours might be different. My loaf pans are Wilton non-stick steel and they are 9×5 inches. This recipe makes two loaves in that size pan, be sure not to overfill your pans or that can cause bread to sink!
Perfect Zucchini Bread
- Preheat oven to 350 degrees. Spray two 9x5 loaf pans with non-stick cooking spray and set aside.
- Add the butter to a medium bowl and microwave just until melted. Add the bananas and vanilla extract to the bowl and mash with a fork until smooth.
- Add the eggs to the butter mixture and use the same fork to whisk until combined. Stir in the shredded zucchini.
- In a second large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and both sugars. It is ok if there are a few lumps.
- Add the wet mixture to the dry mixture and use a spatula to stir just until combined.
- Pour the batter evenly between the loaf pans. Bake in preheated oven for 45-55 minutes, until a toothpick inserted near the center of the loaf comes out clean.
- Allow the bread to cool for 5 minutes, then remove carefully from the pans to cool completely.
Nutrition information is automatically calculated, so should only be used as an approximation.