Healthy Oatmeal Zucchini Banana Bread
User Reviews
4.5
Healthy Oatmeal Zucchini Banana Bread
Description
The Healthy Oatmeal Zucchini Banana Bread is made by blending rolled oats into a coarse flour and mixing it with grated zucchini, mashed bananas, eggs, vanilla extract, lemon juice, baking soda, salt, and optional cinnamon. No draining of zucchini moisture is needed as the recipe balances wet and dry ingredients. The batter is baked in a lined loaf pan until cooked through and can be sweetened by adding sugar or natural sweeteners if desired.
The bread offers a moist texture due to banana and zucchini and a mild sweetness, complemented by the oaty graininess. Its dense but tender crumb makes it suitable for a snack or breakfast. Variations include adding chocolate chips or nuts, which incorporate more texture and flavor dimension. The loaf can be stored at room temperature for a few days or refrigerated for up to five days to maintain freshness.
Leavening relies on the reaction between baking soda and acidic lemon juice or vinegar substitutes. The balance of wet ingredients eliminates the need to expel excess zucchini moisture, simplifying preparation. The bread is suitable for those seeking a whole-grain alternative to classic banana bread with added vegetables.
Ingredients
- 2 cups rolled oats
- 3 large banana mashed (about 1.5 cups, ripe
- 1 cup zucchini grated
- 2 egg large
- 2 tsp vanilla extract optional, pure
- 1 tsp lemon juice
- 1 tsp baking soda
- 1/2 tsp salt sea salt
- 2 tsp ground cinnamon optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Transfer the oats to a high-powered blender or food processor and blend on medium to high speed until a flour forms. This only takes about 20 to 30 seconds. It is fine if the flour is a little bit gritty…you just want all of the big chunks of oats to be pulverized.
- Use a box grater to grate the zucchini and measure out 1 cup.
- Mash the bananas in a mixing bowl.
- Whisk in the grated zucchini, eggs, vanilla extract and lemon juice (the wet ingredients). Note: there's no need to drain the shredded zucchini of excess moisture, as I have compensated for the moisture with the flour content.
- Add the dry ingredients (oat flour, baking soda, sea salt, and cinnamon) into the bowl with the wet ingredients and stir until everything is combined.
- Transfer the banana bread batter to the prepared pan and smooth it into an even layer.
- Bake for 40 minutes, then cover with foil and bake for another 10 to 15 minutes, or until the bread tests clean.
- Remove from the oven and allow the bread to cool for at least 30 minutes. Tug on the edges of the parchment paper to lift the loaf out of the pan and place it on a cutting board. Cut thick slices and enjoy!
Notes
- Vinegar such as cider or rice vinegar can replace lemon juice to activate the baking soda for leavening.
- Add 2 tablespoons to 1/2 cup granulated sweetener like coconut, maple, or cane sugar for a sweeter loaf.
- Mix in 1 cup chocolate chips to create a chocolate chip zucchini banana bread variation.
- Include 1/2 cup chopped raw walnuts or pecans for added texture akin to banana nut bread.
- Store leftover bread in the pan wrapped tightly or in an airtight container; keep at room temperature for up to 3 days or refrigerate up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Loaf (10 slices)
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1Slice (of 10) | |
| Calories | 133kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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