Description
A delicious and healthy zucchini banana bread, perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (or whole wheat flour, * see notes)
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg
- 1/2 cup Greek yogurt
- 1/2 teaspoon vanilla extract
- 2 large bananas (mashed)
- 1 large zucchini (shredded and excess moisture removed, about 1 1/2 to 1 3/4 cups shredded)
- 1/2 cup mix-ins (I use either chocolate chip or walnuts)
Instructions
- Preheat the oven to 180C/350F. Grease and line a 9 x 5-inch pan and set aside.
- In a mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the egg, yogurt, vanilla, and bananas.
- Gently add the wet ingredients into the dry ingredients until combined.
- Fold through the zucchini and any mix-ins of choice. This loaf is using walnuts.
- Transfer the batter into a lined pan and bake for 45-55 minutes, or until a skewer comes out mostly clean. The cooking time depends on the oven, so check at the 45-minute mark.
- Remove the zucchini bread from the oven and let it cool in the pan completely before slicing and serving.
Notes
- For a healthier option, you can use whole wheat flour instead of all-purpose flour.
- Make sure to remove excess moisture from the shredded zucchini for better texture.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg