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Banana Zucchini Bread
Garden with Amber

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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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 151
Ingredients Method Notes

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

Method
 

  1. Prep: Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment papers or spray with cooking spray.
  2. 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.
  3. Mash: In a large bowl, mash the ripe bananas with a fork until there are no more large chunks.
  4. 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.
  5. 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.
  6. 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