Description
Healthy Zucchini Banana Bread is a delightful and nutritious treat that perfectly marries the natural sweetness of ripe bananas with the subtle earthiness of zucchini. This moist and flavorful bread is ideal for breakfast, snacks, or even dessert, making it a versatile addition to any meal. Designed to use up ripe bananas and excess zucchini, this recipe is not only easy to make but also guilt-free—perfect for those looking to indulge without compromise. Whether you’re hosting a family brunch or enjoying a quiet afternoon snack, this bread is sure to impress. With its simple ingredients and straightforward preparation steps, you can whip up this wholesome delight in no time.
Ingredients
Scale
- 1 cup very ripe bananas (mashed – 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. Line a 9" x 5" loaf pan with parchment paper or spray with cooking spray.
- In a large bowl, mash the bananas until smooth. Add grated zucchini, egg, olive oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt. Whisk until well combined.
- Gently fold in the flour using a spatula until just mixed; 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.
- Cool in the pan for 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: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg