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Best Brown Sugar Banana Zucchini Bread (Easy & Moist Recipe)

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This incredibly moist banana zucchini bread uses brown sugar and un-squeezed zucchini for a tender, flavorful loaf that stays soft for days. It’s the perfect way to use up ripe bananas and zucchini, and it’s always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, mashed (about 1 cup / 240g)
  • 1 ½ cups (about 180g) grated zucchini, unpeeled and NOT squeezed
  • 2 tablespoons packed brown sugar (for swirl, optional)
  • ½ teaspoon cinnamon (for swirl, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the two long sides.
  2. Grate the zucchini using the large holes of a box grater. Measure out 1 ½ cups of loosely packed grated zucchini. Do NOT squeeze it. Set aside.
  3. In a small bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Set aside.
  4. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a large bowl, whisk the melted butter and brown sugar together until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. Then fold in the mashed bananas.
  6. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. Fold in the grated zucchini with a few gentle strokes.
  8. If making the swirl: In a tiny bowl, mix 2 tablespoons brown sugar with ½ teaspoon cinnamon. Pour half the batter into the prepared loaf pan, sprinkle with half the brown sugar mixture, then top with the remaining batter. Sprinkle the rest of the brown sugar mixture on top and use a knife to gently swirl it into the top layer.
  9. Bake for 55 to 65 minutes. At the 50-minute mark, check the bread. If the top is browning too quickly, tent it loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  10. Let the bread cool in the pan for 15 minutes. Then use the parchment paper sling to lift it out and transfer it to a wire rack to cool completely (at least 1 hour).

Notes

Do not squeeze the grated zucchini—the water content is key to the moist texture. For best results, use room temperature eggs and very ripe bananas. The bread is even better on day two. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with melted coconut oil.

Nutrition

Keywords: banana zucchini bread, brown sugar banana bread, moist zucchini bread, easy zucchini bread, banana bread recipe

Find it online: https://platebelle.com/best-brown-sugar-banana-zucchini-bread-easy-and-moist-recipe/