Description

Healthy Zucchini Banana Bread is a delightful fusion of flavors that perfectly utilizes overripe bananas and fresh zucchini. This moist, wholesome bread is sweetened naturally, making it an ideal treat for breakfast or a satisfying snack. Its versatility shines through as you can enjoy it on special occasions or as an everyday indulgence. With nutritious ingredients and a simple preparation process, this recipe is perfect for both seasoned bakers and novices alike. Plus, the addition of zucchini enriches the bread with essential nutrients without compromising on taste.

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 use all-purpose flour)

Instructions

Preheat oven to 350°F and prepare a 9" x 5" loaf pan.
In a large bowl, mash the bananas and mix in grated zucchini, egg, olive oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt until well combined.
Gently fold in the flour until just mixed; avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 90g)
Calories: 160
Sugar: 7g
Sodium: 160mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg

Keywords: For added texture and flavor, consider incorporating nuts or chocolate chips into the batter. If you're looking for a gluten-free option, substitute whole wheat flour with a gluten-free blend designed for baking.