Description
Healthy Zucchini Banana Bread is a delightful fusion of flavors that transforms overripe bananas and fresh zucchini into a moist, nutritious loaf. This recipe is perfect for breakfast, snacks, or dessert, providing a guilt-free indulgence packed with fiber and vitamins. The natural sweetness from the bananas pairs beautifully with the subtle texture of zucchini, ensuring you won’t even notice the hidden veggies! Whether you’re enjoying it fresh out of the oven or toasted with your favorite nut butter, this quick bread is sure to become a favorite in your home.
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
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 bowl, mash the bananas until smooth. Add in the squeezed dry grated zucchini, egg, olive oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt. Whisk until well combined.
- Gradually mix 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 cooling rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 56g)
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg