Banana Zucchini Bread

This banana zucchini bread will quickly become one of your go-to recipes when you have an abundance of zucchini coming out of your garden. The banana and zucchini bring moisture and sweetness, while the maple syrup replaces refined sugar for a healthier option.

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Course: Breakfast, Snack

Cuisine: American

Keyword: Bananas, Breakfast, Snacks, Squash, Zucchini

Prep Time: 15

Cook Time: 45

Resting Time: 10

Total Time: 1 10

Servings: slices

Calories: 151kcal

Author: Garden with Amber

Ingredients

2 ripe bananas mashed
1 cup zucchini shredded
1 egg
2 tbsp avocado oil or olive oil
1/2 cup maple syrup or honey
1 tsp vanilla extract
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups whole wheat flour or all-purpose flour

Instructions

Prep: Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment papers or spray with cooking spray.
Shred: Using a grater, shred the zucchini until it fills one packed cup. Do not strain the liquid out of the zucchini. The additional moisture is needed for the bread.
Mash: In a large bowl, mash the ripe bananas with a fork until there are no more large chunks.
Add ingredients: To the bowl with the mashed bananas, add the egg, oil, maple syrup, vanilla, cinnamon, baking powder, baking soda, and salt. Stir to combine.
Add flour and zucchini: Add the flour to the bowl and gently stir to combine. Add the shredded zucchini to the bowl and stir until evenly incorporated.
Bake: Transfer the mixture to the loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the middle of the bread comes out clean. Let the bread cool in the pan for 10 minutes, then remove and place on a cooling rack.

Notes

Variations:

Add nuts, such as pecans or walnuts
Mix in dried fruits, like craisins or raisins
Experiment with other spices, such as nutmeg or cloves
The egg can be substituted for 1/4 cup plain Greek yogurt or applesauce

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