Description
A moist and fluffy zucchini banana bread that’s easy to make in just one bowl, perfect for breakfast, snack, or dessert.
Ingredients
Scale
- 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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 32mg