Description
Healthy Zucchini Banana Bread is a scrumptious and nutritious treat that seamlessly blends ripe bananas and fresh zucchini. This moist loaf is perfect for breakfast, snacks, or dessert, and you’ll hardly notice the hidden veggies! With its delightful sweetness and wholesome ingredients, it’s an excellent way to use up overripe bananas and surplus zucchini while indulging your sweet tooth guilt-free. Whether you enjoy it plain or with your favorite toppings, this versatile recipe is sure to become a household favorite.
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 degrees F and line a 9" x 5" loaf pan with parchment paper or grease it.
- In a large mixing bowl, mash the ripe bananas until smooth. Add grated zucchini, egg, 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 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.
- Allow to cool in the pan for about 10 minutes before transferring to a cooling rack. Slice and enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (45g)
- Calories: 130
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg