Description
This moist and healthy banana zucchini bread is a delicious and nutritious twist on classic banana bread, packed with whole grains, fruits, and veggies for a perfect snack or breakfast.
Ingredients
Units
Scale
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup grated zucchini (squeezed dry)
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup olive oil or melted coconut oil
- 1/4 cup Greek yogurt
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line with parchment paper.
- In a large bowl, whisk together mashed bananas, zucchini, eggs, honey or maple syrup, oil, Greek yogurt, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually stir dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in optional walnuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure the zucchini is well-drained to avoid excess moisture.
- You can substitute applesauce for Greek yogurt for a dairy-free version.
- Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg