Zucchini Banana Bread
User Reviews
4.7
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Prep Time
15 mins
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Total Time
1 hr 15 mins
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Servings
1 loaf
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Cuisine
American, International, Vegetarian
Zucchini Banana Bread
Description
Zucchini Banana Bread blends mashed bananas and shredded zucchini into a batter of white whole wheat flour, baking powders, cinnamon, sugars, and coconut oil. The batter is gently mixed to integrate dry and wet ingredients, then baked in an 8x4-inch loaf pan until a toothpick comes out clean. The result is a moist and fluffy bread where the natural sweetness of banana pairs with the moisture and mild flavor of zucchini.
The cinnamon adds a gentle spiced note while turbinado sugar sprinkled on top forms a textured crust when baked. The bread has enough density to be sliced for breakfast or snacks, with a tender crumb held together by coconut oil's moisture. Cooling completely before slicing prevents crumbling.
This bread holds well stored at room temperature for up to three days wrapped in plastic wrap and also freezes well, maintaining moistness after thawing. Variations with all-purpose or different whole wheat flours are possible without significantly affecting the outcome.
Ingredients
- 1 1/2 cups white whole wheat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 banana mashed (about 1 cup, medium ripe
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 egg large
- 1/3 cup coconut oil cooled to room temperature (or canola or vegetable oil, melted
- 1 teaspoon vanilla extract
- 3/4 cup zucchini shredded
- 2 tablespoons turbinado sugar optional
Instructions
- Preheat oven to 350 degrees F. Grease a 8x4-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
- Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.
- Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center. Will make 12 muffins.
User Reviews
Overall Rating
4.7
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