Description
This Zucchini Banana Bread is a delightful twist on classic banana bread, featuring shredded zucchini for added moisture and nutrition. It’s a lower sugar, whole-wheat version that combines ripe bananas, cinnamon, and a hint of vanilla, creating a moist, flavorful, and wholesome treat perfect for breakfast or a snack.
Ingredients
Units
Scale
Main 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
- 2 cups whole-wheat flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, shredded and well-drained zucchini, melted and cooled butter, eggs, and vanilla extract. Stir thoroughly to blend all wet ingredients.
- Add Dry Ingredients: Add the whole-wheat flour, sugar, baking soda, cinnamon, and salt to the wet mixture. Stir gently but completely until the batter is uniform in texture without overmixing.
- Pour and Smooth Batter: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula to ensure even baking.
- Bake the Bread: Bake in the preheated oven 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: Allow the bread to cool in the pan for 5 minutes, then carefully remove it and place on a wire rack to cool completely.
- Slice and Serve: Once cooled, slice the zucchini banana bread and serve it chilled, at room temperature, or slightly warmed or toasted for added texture and flavor.
Notes
- Store leftovers wrapped in plastic wrap and an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or freeze slices in a zip-top bag for up to 6 months.
- To thaw frozen slices, leave them in the fridge or at room temperature until thawed.
- Serve chilled, slightly warmed, or toasted to rejuvenate flavor and texture, especially if the bread begins to dry out.
- For a variation, use all-purpose flour instead of whole-wheat, but you may need to cover with foil and bake 5-10 minutes longer to ensure the center is fully cooked; test with a cake tester.
- Add ½ cup chocolate chips to the batter for a sweeter, indulgent twist.
- Mash bananas very smooth with a fork or a potato masher for best texture.
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
