Description
Banana Zucchini Bread is a deliciously moist and flavorful quick bread that combines the sweetness of ripe bananas with the subtle earthiness of fresh zucchini. This delightful recipe is perfect for breakfast, snacks, or dessert and can easily be customized with your favorite mix-ins like chocolate chips or nuts. Not only does it make use of leftover zucchini, but it also packs in nutrients, making it a healthier alternative to traditional desserts. Enjoy each slice warm or toasted with nut butter for an extra indulgent treat!
Ingredients
Scale
- 3 ripe bananas (12 ounces, 330 grams)
- 2 medium zucchini (10 ounces, 300 grams)
- ½ cup sugar
- ¼ cup olive oil
- ¼ cup almond milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup dark chocolate chips (optional)
- ½ cup walnuts, chopped (optional)
Instructions
- Preheat your oven to 350°F (180°C). Line the loaf pan with parchment paper and lightly grease the sides.
- In a large bowl, mash the ripe bananas until smooth. Stir in sugar, olive oil, almond milk, and vanilla extract until well combined.
- Grate the zucchini using a box grater, then squeeze out excess moisture before adding it to the banana mixture.
- In another bowl, mix together flour, baking powder, baking soda, and salt. Gradually fold this into the banana-zucchini mixture until just combined.
- If desired, fold in dark chocolate chips and walnuts.
- Pour batter into the prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted comes out mostly clean.
- Cool on a wire rack for at least three hours before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 9g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg