Description
This Zucchini Banana Bread features a moist, flavorful loaf that combines the natural sweetness of ripe bananas with shredded zucchini for added moisture and nutrition. With lower sugar content, whole-wheat flour, and subtle spices, it offers a wholesome twist on classic banana bread, perfect for breakfast or a healthy snack.
Ingredients
Units
Scale
Wet Ingredients
- 1 1/2 cups mashed very ripe bananas (about 3 large)
- 1 cup shredded zucchini (squeezed very dry)
- 1/2 cup unsalted butter (melted and slightly cooled; 1 stick)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups whole-wheat flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray to ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, shredded and well-drained zucchini, melted butter, eggs, and vanilla extract. Stir until the mixture is well incorporated and uniform.
- Add Dry Ingredients: Gently stir in the whole-wheat flour, sugar, baking soda, cinnamon, and salt, mixing just until combined to avoid overworking the batter which can make the bread dense.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake. Bake in the preheated oven for 55-60 minutes, or until the top is golden brown and a cake tester inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before slicing. Serve chilled, lightly warmed, or toasted as desired.
Notes
- Store leftover bread wrapped in plastic and an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.
- For longer storage, freeze slices in a zip-top bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature before serving.
- If using all-purpose flour instead of whole-wheat, you might need to cover the loaf with foil and bake an additional 5-10 minutes to ensure it cooks through.
- To add extra flavor, mix in ½ cup chocolate chips to the batter before baking.
- Mash the bananas very smooth with a fork or potato masher for the best texture.
- Toast slices if the bread has dried out after a few days to refresh its flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 302 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 71 mg
