Zucchini Banana Bread
A moist and fluffy zucchini banana bread that's easy to make in just one bowl, perfect for breakfast, snack, or dessert.
Ingredients
- 1 cup mashed ripe bananas about 2 bananas
- 1 cup zucchini shredded
- 2 eggs
- 1/4 cup olive oil or melted coconut oil
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour or all-purpose
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan lightly.
- In a big bowl, mash the bananas. Add eggs, oil, honey, and vanilla, mixing until combined.
- Stir in the zucchini until mixed well.
- Add flour, baking soda, salt, and cinnamon, stirring until just combined.
- If desired, fold in chopped nuts or chocolate chips.
- Pour the mixture into the loaf pan and bake for 50-55 minutes.
- Check doneness by inserting a toothpick in the center; it should come out mostly clean.
- Let it cool for a few minutes before slicing.
Notes
Store in an airtight container on the counter for up to three days. Refrigerate for up to a week but expect a denser texture. Freeze by slicing and placing parchment between slices.