Description
This zucchini banana bread is ultra-moist, naturally sweetened, and packed with flavor! A perfect way to use up ripe bananas and fresh zucchini while keeping things wholesome and delicious.
Ingredients
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 ripe bananas, mashed
- 1 cup zucchini, grated and squeezed dry
- ½ cup brown sugar (or honey/maple syrup)
- 2 eggs
- ⅓ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
1️⃣ Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2️⃣ In a bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
3️⃣ In another bowl, mix mashed bananas, zucchini, brown sugar, eggs, melted coconut oil, and vanilla.
4️⃣ Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
5️⃣ Gently fold in walnuts or chocolate chips if using.
6️⃣ Pour batter into the loaf pan and smooth the top.
7️⃣ Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8️⃣ Let cool before slicing and enjoy!
Notes
✔️ Swap some flour for oats for added texture.
✔️ Reduce sugar if your bananas are extra ripe.
✔️ Store at room temperature for 2 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 220 kcal
- Fat: 9g
- Carbohydrates: 30g
- Protein: 4g