Healthy Zucchini Banana Bread
Servings: 8
Calories: 292kcal
My Healthy Zucchini Banana Bread is soft, moist, and naturally sweetened with ripe bananas and maple syrup. It’s a great way to use up summer zucchini while sneaking in some extra nutrients.
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Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1.5 teaspoons baking soda
- ½ teaspoon fine sea salt
- 2 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 cup extra ripe bananas about 2 large bananas
- ⅓ cup maple syrup
- ⅓ cup avocado oil can use any neutral oil
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups grated zucchini water squeezed out then measured
- Optional: 1 cups chocolate chips chopped nuts
Instructions
- Preheat oven to 350 degrees F. Grease a 9 by 5 inch loaf pan or line with parchment paper.
- Mix flour, baking soda cinnamon, nutmeg, and salt with a whisk until combined.
- In a large bowl, combine mashed bananas, sugar, maple syrup, oil and vanilla extract.
- Whisk in the egg until smooth.
- Add half the flour mixture into the banana mixture and gently combine with a wooden spoon or spatula (not a whisk). Add the shredded zucchini (and any optional ingredients) and the remaining flour mixture and gently mix until just combined (don’t over mix).
- Pour batter into prepared loaf pan and bake in preheated oven for about 30 minutes. At this point, loosely cover the pan with aluminum foil and continue to bake for another 12-15 minutes (or until a toothpick of cake tester inserted in the middle comes out without any wet batter).
- Cool bread in pan for about 10 minutes then remove to a wire rack to cool for about 20 more minutes before slicing.
- Serve plain or spread with a little softened butter and strawberry preserves.
Notes
- Squeeze the zucchini well to remove excess liquid—this keeps the loaf from being too wet.
- I used 50% whole wheat flour and 50% all purpose flour. Adjust your ratio if you prefer a softer texture.
- Use overripe bananas for the best sweetness and texture.
- Gently fold the batter—over mixing can make the loaf dense.
- Want muffins instead? Use a muffin pan and bake for 18–22 minutes.
Nutrition
Serving: 1 slice | Calories: 292kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 364mg | Potassium: 329mg | Fiber: 3g | Sugar: 19g | Vitamin A: 139IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 2mg