Description
Healthy Zucchini Banana Bread is an incredibly moist quick bread made with ripe bananas and fresh zucchini. It is perfect for breakfast, snacks, or dessert and stays soft for days.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas, mashed (about 1½ cups)
- 1/4 cup buttermilk
- 2 large eggs, lightly beaten
- 6 tablespoons unsalted butter, melted and cooled
- 1½ teaspoons vanilla extract
- 1½ cups shredded zucchini (moisture squeezed out)
- Optional: 1 cup chopped walnuts
- Optional: 1 cup pecans
- Optional: 1 cup chocolate chips
- Optional: 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F and line a 9-inch loaf pan with parchment paper.
- Grease the parchment paper with cooking spray.
- Whisk together flour, sugar, baking soda, and salt.
- In another bowl whisk mashed bananas, buttermilk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Fold in squeezed shredded zucchini.
- Pour batter into prepared loaf pan.
- Bake for 50 to 60 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes.
- Transfer to a wire rack, cool completely, slice, and serve.
Notes
- Always squeeze excess moisture from the zucchini.
- Use extra-ripe bananas for maximum flavor.
- Do not overmix the batter.
- Add walnuts, pecans, chocolate chips, or blueberries if desired.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25
- Sodium: 351
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 5
- Cholesterol: 64