Description
This Whole Wheat Zucchini Banana Bread is incredibly moist, perfectly sweet, and packed with wholesome ingredients, making it a nutrient-dense alternative to traditional loaves. It's ideal for a cozy brunch or a nutritious snack for kids' lunchboxes.
Ingredients
1.5 cups Whole Wheat Flour
2 Medium Very Ripe Bananas, mashed
1 cup Fresh Zucchini, finely grated and squeezed
0.5 cup Pure Maple Syrup or Honey
0.33 cup Avocado Oil or Melted Coconut Oil
1 Large Egg, at room temperature
1 teaspoon Pure Vanilla Extract
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamo
0.25 teaspoon Sea Salt
0.5 cup Chopped Walnuts or Dark Chocolate Chips (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a standard 9×5 inch loaf pa
- Mash your overripe bananas until mostly smooth with a few small chunks remaining
- Grate your fresh zucchini and squeeze out excess moisture using a clean kitchen towel
- In a large bowl, whisk together the mashed bananas, maple syrup, avocado oil, egg, and vanilla extract until well combined
- In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and sea salt
- Fold the dry ingredients into the wet banana mixture until just combined, then fold in the squeezed zucchini and any optional add-ins
- Pour the batter into the prepared loaf pan and smooth the top
- Bake for 50-60 minutes, or until a toothpick inserted comes out clea
- Let cool in the pan for 10 minutes before transferring to a wire rack
Notes
For a vegan option, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
If you wish, use grated yellow squash or finely shredded carrots if zucchini is unavailable.
- Prep Time: 20 mins
- Cook Time: 50-60 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 11g
- Sodium: 145mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg