Banana zucchini bread is a delicious and healthy twist on the classic banana bread recipe
Combining the natural sweetness of ripe bananas with the subtle flavor and texture of zucchini to create a moist and flavorful loaf that’s perfect for breakfast, snack time, or dessert.
Table of Contents
Tasty and Healthy Twist On The Classic Banana Bread
Banana zucchini bread is a tasty and healthy twist on the classic banana bread recipe. This delicious bread combines the natural sweetness of ripe bananas with the subtle flavor and texture of zucchini, resulting in a moist and flavorful loaf that’s perfect for breakfast, snack time, or dessert.
How to Make
To make banana zucchini bread, you’ll need a few simple ingredients, including ripe bananas, grated zucchini, flour, sugar, eggs, baking powder, baking soda, salt, cinnamon, and vanilla extract. Simply mix all of the ingredients together in a large bowl until well combined. Then pour the batter into a greased loaf pan and bake in the oven until golden brown.
Easy, Delicious, and Versatile
One of the best things about banana zucchini bread is how versatile it is. You can enjoy it as a healthy breakfast option by pairing it with some fresh fruit or yogurt. Or you can indulge in it as a sweet treat by adding some whipped cream or chocolate chips on top.
In addition to being delicious and versatile, banana zucchini bread is also incredibly nutritious. Zucchini is low in calories but high in fiber and vitamins A and C. Bananas are also packed with nutrients like potassium and vitamin B6. By combining these two ingredients into one delicious loaf of bread, you’re getting all of the health benefits without sacrificing taste.
Another great thing about banana zucchini bread is how easy it is to make. With just a few simple ingredients and minimal prep time required, this recipe is perfect for busy mornings or lazy weekends when you want something homemade but don’t have a lot of time to spare.
- To make this recipe gluten-free, use a gluten-free all-purpose flour blend instead of regular flour.
- This bread can be stored at room temperature for up to three days or in the refrigerator for up to a week.
- To freeze, wrap the cooled bread tightly in plastic wrap and store in an airtight container in the freezer for up to three months.
Banana Zucchini Bread
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 ripe bananas, mashed
- 1 cup grated zucchini (about one medium zucchini)
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C). Grease a loaf pan with cooking spray or butter.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, mix together the mashed bananas, grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
- For best results, use ripe bananas that are slightly browned on the outside.
- Be sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter.
- You can add chopped nuts or chocolate chips to the batter for extra flavor and texture.
Nutrition Facts (per serving)
Calories: 236, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 47mg, Sodium: 266mg, Total Carbohydrates: 41g, Dietary Fiber: 2g, Sugars: 22g, Protein: 4g.
In conclusion, if you’re looking for a delicious and nutritious twist on classic banana bread that’s easy to make and versatile enough to enjoy any time of day, look no further than banana zucchini bread. With its moist texture and subtle flavor profile, it’s sure to become a new favorite in your baking repertoire.