Description
Healthy Zucchini Banana Bread is a delightful and nutritious way to use up overripe bananas and fresh zucchini. This moist, flavorful loaf combines the natural sweetness of bananas with the subtle earthiness of zucchini, creating a guilt-free snack perfect for any occasion. Whether enjoyed as a quick breakfast or an afternoon treat, this bread is sure to impress with its unique taste and texture. Plus, it’s easy to make and can be customized with your favorite mix-ins like nuts or chocolate chips.
Ingredients
Scale
- 1 cup very ripe bananas (mashed, approximately 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 all-purpose flour)
Instructions
- Preheat your oven to 350°F. Prepare a 9" x 5" loaf pan by lining it with parchment paper or spraying it with cooking spray.
- In a large mixing bowl, mash the ripe bananas until smooth. Add the grated zucchini, egg, olive oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt. Whisk until well combined.
- Gently stir in the flour using a spatula until just combined; avoid overmixing.
- 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 into the center comes out clean.
- Let 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: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 130
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg