Description
Discover the delightful fusion of flavors with Healthy Zucchini Banana Bread, a wholesome treat that combines ripe bananas and fresh zucchini into a moist, delicious loaf. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe is a fantastic way to use up overripe bananas while sneaking in some nutritious veggies. With its subtle sweetness and tender texture, it’s bound to impress everyone at the table. You can enjoy it plain or elevate it with your favorite mix-ins like nuts or chocolate chips. Plus, it freezes beautifully for those days when you want a quick snack!
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 (175°C). Line a 9" x 5" loaf pan with parchment paper or spray it with cooking spray.
- In a large mixing bowl, mash the bananas with a fork. Add grated zucchini, egg, olive oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt. Whisk until combined.
- Gently stir in the flour using a spatula until just mixed—avoid overmixing.
- Pour the batter into the prepared loaf pan and level it off.
- 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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 164
- Sugar: 8g
- Sodium: 126mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 28mg