Description

Healthy Zucchini Banana Bread is a deliciously moist and nutritious twist on the classic banana bread. This easy recipe blends the natural sweetness of ripe bananas with the subtle flavor of zucchini, making it an irresistible treat for breakfast, snacks, or dessert. Perfect for using up leftover produce, this guilt-free loaf is packed with vitamins and minerals while remaining low in sugar. With its cozy aroma and rich taste, you won’t even notice the hidden veggies!

Ingredients

Scale

1 cup very ripe bananas (mashed, about 2 large)
1 cup grated zucchini (squeezed dry)
1 large egg
1/4 cup olive oil
1/2 cup maple syrup (or honey)
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups whole wheat flour (or spelt flour)

Instructions

Preheat your oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
In a large bowl, mash the ripe bananas until smooth. Stir in grated zucchini, egg, olive oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, and salt. Mix well.
Gently fold in the flour until just combined; avoid overmixing.
Pour the batter into the prepared loaf pan and smooth out the top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast/Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (70g)
Calories: 150
Sugar: 7g
Sodium: 120mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg

Keywords: Use very ripe bananas for optimal sweetness. Always squeeze excess moisture from grated zucchini to prevent sogginess. Feel free to customize by adding nuts or chocolate chips for extra flavor.