Description
Banana zucchini bread is a delightful fusion of sweet bananas and moist zucchini, resulting in a soft, fluffy loaf thatβs perfect for breakfast, dessert, or a quick snack.
Ingredients
Scale
- 3 ripe bananas (mashed)
- 2 medium zucchinis (grated)
- Β½ cup sugar
- ΒΌ cup olive oil
- ΒΌ cup almond milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- β teaspoon salt
- Optional: β cup dark chocolate chips and Β½ cup chopped walnuts
Instructions
- Preheat the oven to 350Β°F (180Β°C) and prepare your loaf pan with parchment paper.
- In a large bowl, mash bananas and mix in sugar, olive oil, almond milk, and vanilla until well combined.
- Grate zucchini and squeeze out excess moisture; fold into the banana mixture.
- Add flour, baking powder, baking soda, and salt; mix gently until just combined.
- Fold in optional chocolate chips or walnuts if desired.
- Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes until golden brown and a toothpick comes out mostly clean.
- Allow cooling completely on a wire rack before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 45g)
- Calories: 150
- Sugar: 8g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Use overripe bananas for maximum sweetness. Squeeze out as much moisture from the zucchini as possible to ensure the bread is not soggy. Feel free to customize with your favorite add-ins like nuts or seeds.