Description
Indulge in the comforting flavors of Banana Zucchini Bread, a delightful blend of ripe bananas and moist zucchini that creates an irresistible loaf perfect for breakfast, snacks, or dessert. This recipe is not only easy to prepare but also allows you to utilize overripe bananas and extra zucchini in your kitchen. With its rich texture and customizable options like nuts or chocolate chips, this wholesome bread offers a healthier alternative to traditional baked goods. Plus, it freezes well, making it ideal for meal prep or unexpected guests. Give this delicious treat a try today!
Ingredients
Scale
- 3 ripe bananas (1⅓ cup mashed)
- 2 medium zucchinis (2 cups grated)
- ½ cup sugar
- ¼ cup olive oil
- ¼ cup almond milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (or half whole wheat)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- Optional: ⅓ cup dark chocolate chips
- Optional: ½ cup walnuts (chopped)
Instructions
- Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas and mix in sugar, olive oil, almond milk, and vanilla extract until combined.
- Grate the zucchini and squeeze out excess moisture before folding it into the banana mixture.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Gently stir this dry mixture into the wet ingredients until just combined.
- If desired, fold in chocolate chips and walnuts.
- Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes until golden brown and a toothpick comes out mostly dry.
- Cool on a wire rack before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg