Zucchini Banana Bread
This zucchini banana bread is made with ripe bananas, shredded zucchini, whole wheat flour, and naturally sweetened for a soft, tender loaf.
Servings: 12
Equipment
Ingredients
- ¾ cup grated zucchini measured after being squeezed dry ~1 small zucchini
- ¾ cup mashed bananas ~2 medium bananas
- ½ cup honey or pure maple syrup
- ¼ cup canola oil or melted and cooled coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- 1¾ cups white whole wheat flour spooned and leveled; or 210 grams
Instructions
- Arrange a rack in the center of the oven and preheat to 350℉. Generously grease or butter a 9-inch loaf pan or line with parchment paper.
- Wash and dry a medium zucchini. Cut off the stem, then grate the zucchini using the coarse side of a box grater. Place the grated zucchini into a clean kitchen towel or piece of cheesecloth and gently ring out excess moisture over the sink. Measure out ¾ cup grated zucchini and set aside.
- Place ripe bananas into a large mixing bowl and mash with a fork. Measure to ensure you have a full ¾ cup mashed bananas.
- Add ½ cup honey, ¼ cup canola oil, 1 large egg, and 1 teaspoon vanilla extract to the mashed bananas and whisk to combine.
- Using a small fine-mesh strainer, sift 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon table saltover the banana mixture (this removes any unpleasant notes of baking powder/baking soda). Add 1 teaspoon ground cinnamon and ½ teaspoon grated nutmeg, then whisk to combine.
- Add 1¾ cups white whole wheat flour to the mixing bowl and gently fold together until there are no streaks of flour remaining.
- Add the grated and measured zucchini and gold, gently distributing throughout the batter.
- Transfer the batter to the prepared loaf pan, and use a spatula to gently spread it into an even layer if needed.
- Bake for 55-60 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs, or until the internal temperature of the quick bread is between 200-205℉ degrees.
- Cool the bread in the pan for 10 minutes on a baking rack, then run a thin knife or offset spatula around the edges to loosen it. Invert the pan, remove the loaf, and let it cool completely before slicing.
Video
Notes
Flour: This recipe can be made with white whole wheat flour, whole wheat flour, all-purpose flour, or a 1:1 gluten-free flour blend. For best results, weigh the flour or spoon it into your measuring cup, then level it off.
Banana: Be sure to select overripe, brown bananas, as they help to sweeten the bread naturally.
Add Nuts: Add up to 1 cup of chopped nuts along with the zucchini.
Nutrition
Calories: 176kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 104mg | Potassium: 195mg | Fiber: 3g | Sugar: 14g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg
