Description
Healthy Zucchini Banana Bread is a scrumptious and nutritious treat that seamlessly marries the sweetness of ripe bananas with the subtle flavor of fresh zucchini. This moist, flavorful bread is perfect for breakfast, snacking, or dessert, making it a versatile addition to your recipe repertoire. Not only does it help you use up overripe bananas and summer zucchini, but it also provides a guilt-free indulgence packed with fruits and veggies. Customize it further by adding nuts or chocolate chips for an extra burst of flavor. Get ready to enjoy this delightful loaf that everyone will love!
Ingredients
Scale
- 1 cup very ripe bananas (mashed, about 2 large)
- 1 cup grated zucchini (squeezed dry)
- 1 large egg
- 1/4 cup olive oil (or avocado oil)
- 1/2 cup maple syrup (or honey)
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups whole wheat flour or spelt flour (or 2 cups plus 3 tablespoons all-purpose flour)
Instructions
- Preheat your oven to 350°F and prepare a 9" x 5" loaf pan with parchment paper or cooking spray.
- In a large bowl, mash the ripe bananas until smooth. Mix in the grated zucchini, egg, olive oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt until well combined.
- Gently fold in the flour using a spatula until just combined; avoid overmixing.
- Pour the batter into the prepared loaf pan and level it out with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for about 10 minutes in the pan before transferring to a cooling rack. Allow it to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 134
- Sugar: 7g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg