Description
This Zucchini Banana Bread is a moist, healthy twist on classic banana bread, incorporating shredded zucchini and whole-wheat flour to add extra fiber and nutrients while lowering the sugar content. It’s perfect for a nutritious snack or breakfast, offering natural sweetness from ripe bananas and a subtle cinnamon flavor.
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 and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with nonstick spray to ensure the bread releases easily after baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed very ripe bananas, shredded and squeezed-dry zucchini, melted butter, eggs, and vanilla extract. Stir until all are well incorporated.
- Add Dry Ingredients: Gradually stir in the whole-wheat flour, sugar, baking soda, cinnamon, and salt. Stir gently just until the batter is uniformly combined without overmixing.
- Pour and Bake: Pour the batter into the prepared pan and smooth the surface evenly with a spatula. Bake in the preheated oven for 55-60 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 5 minutes to set, then carefully remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Store leftovers fully cooled, wrapped in plastic wrap in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- For longer storage, freeze slices in a zip-top storage bag with removed air for up to 6 months; thaw in the fridge or at room temperature before serving.
- Serve chilled, slightly warmed, or toasted; toasting especially helps revive bread that has dried out slightly.
- You can substitute all-purpose flour if preferred, but you may need to cover the top with foil and bake an additional 5-10 minutes to fully cook the center.
- Optional addition: fold in ½ cup chocolate chips into the batter for a sweeter twist.
- For best texture, mash the bananas very smooth using a fork or potato masher before mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 302 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 71 mg
