Description

Healthy Zucchini Banana Bread is a deliciously moist loaf that cleverly incorporates the sweetness of ripe bananas and the subtle freshness of zucchini. This versatile recipe is perfect for breakfast, snacks, or dessert, making it an excellent addition to your culinary repertoire. Not only does it taste amazing, but it also serves as a healthy alternative to traditional banana bread by using whole ingredients without refined sugars. With simple preparation steps and easily customizable options, you can enjoy this wholesome treat any time of day!

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)
1 teaspoon cinnamon
1 3/4 cups whole wheat flour (or spelt flour)

Instructions

Preheat your oven to 350°F and prepare a 9" x 5" loaf pan by lining it with parchment paper or spraying with cooking spray.
In a large bowl, mash the ripe bananas until smooth. Add the grated zucchini, egg, oil, maple syrup (or honey), vanilla extract, cinnamon, baking powder, baking soda, and salt. Whisk until combined.
Gently fold in the flour using a spatula until just mixed; avoid overmixing.
Pour the batter into the prepared loaf pan and level off with a spatula.
Bake for 50–60 minutes or until a toothpick inserted in 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: 100mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 3g
Cholesterol: 20mg

Keywords: For added flavor and texture, consider folding in nuts or chocolate chips before baking. Ensure you squeeze excess moisture from the zucchini to prevent sogginess. Store leftovers in an airtight container for up to five days or freeze slices for quick snacks.