Description
Healthy Zucchini Banana Bread is a moist and delicious treat that cleverly combines the natural sweetness of ripe bananas with nutrient-packed zucchini. This delightful bread is perfect for breakfast, brunch, or as a wholesome snack throughout the day. Not only does it help you use up overripe bananas and fresh zucchini, but it also offers a nutritious option that kids will love—without even noticing the hidden veggies! With simple ingredients and easy preparation steps, this recipe is ideal for bakers of all skill levels looking to enjoy a healthy indulgence.
Ingredients
- 1 cup mashed ripe bananas (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 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)
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, mash the bananas. Add grated zucchini, egg, olive oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt. Mix until combined.
- Gently fold in the flour until just combined—do not overmix.
- Pour the batter into the prepared loaf pan and level it off 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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For an extra flavor boost, add walnuts or chocolate chips to the batter. Store any leftovers in an airtight container in the refrigerator for up to five days or freeze individual slices for later enjoyment.