Description
Healthy zucchini banana bread made with ripe bananas, fresh zucchini, maple syrup, and whole wheat flour for a moist and satisfying loaf.
Ingredients
Scale
- 1 cup very ripe bananas, mashed
- 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
Instructions
- Preheat oven to 350°F and prepare a 9 x 5-inch loaf pan.
- Mash bananas in a large bowl.
- Add zucchini, egg, oil, maple syrup, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well.
- Add flour and stir just until combined.
- Transfer batter to loaf pan and smooth the top.
- Bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes.
- Transfer to a cooling rack and cool completely before slicing.
Notes
- Squeeze excess moisture from zucchini before using.
- Do not overmix the batter.
- Store leftovers in an airtight container.
- Freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10
- Sodium: 220
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 3
- Protein: 4
- Cholesterol: 18