Description
This Healthy Zucchini Banana Bread is a moist and flavorful treat made with whole wheat flour, ripe bananas, and grated zucchini. Sweetened naturally with maple syrup and enhanced with warming cinnamon, this bread is a nutritious and delicious option for breakfast, snack, or dessert. Its wholesome ingredients and simple preparation make it a perfect guilt-free indulgence.
Ingredients
Scale
Main Ingredients
- 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 (or 2 cups plus 3 tablespoons all-purpose flour)
Instructions
- Preheat the Oven: Preheat your oven to 350°F and prepare a 9″ x 5″ loaf pan by lining it with parchment paper or greasing it with cooking spray to ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add the grated zucchini, egg, olive oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt. Mix together until all the ingredients are well combined.
- Add the Flour: Gently fold in the flour using a spatula. Be careful not to overmix to keep the bread tender.
- Prepare for Baking: Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice only after it has fully cooled for best texture.
Notes
- Make sure to squeeze excess moisture from the zucchini to avoid a soggy bread.
- You can substitute maple syrup with honey if preferred.
- For a nutty flavor, try using spelt flour instead of whole wheat flour.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To freeze, wrap the cooled bread tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months.
