Description
This Zucchini Banana Bread is a moist, flavorful loaf combining the natural sweetness of ripe bananas with the subtle moisture of shredded zucchini. It features lower sugar content and whole-wheat flour for a healthier twist on traditional banana bread, perfect for breakfast or a wholesome 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 Oven and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan with nonstick spray to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, add the mashed bananas, shredded zucchini (make sure it’s squeezed dry), melted butter, eggs, and vanilla extract. Stir these ingredients together until fully combined and smooth.
- Add Dry Ingredients: To the wet mixture, gently stir in the whole-wheat flour, sugar, baking soda, cinnamon, and salt. Mix until just combined, being careful not to overmix to keep the bread tender.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan. Use a spatula to smooth out the top evenly. Bake for 55-60 minutes, or until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 5 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Store leftovers wrapped in plastic wrap and keep in an airtight container at room temperature for up to 3 days.
- Alternatively, refrigerate leftovers for up to 5 days or freeze slices wrapped tightly in zip-top bags with excess air removed for up to 6 months.
- Serve the bread chilled, slightly warmed, or toasted for enhanced flavor and texture.
- If using all-purpose flour instead of whole wheat, you might need to cover the loaf with foil and bake for an additional 5-10 minutes to ensure it cooks through; always test with a cake tester.
- For a sweeter treat, add ½ cup chocolate chips to the batter before baking.
- Make sure to mash the bananas very smooth with a fork or potato masher before mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 302mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 71mg
