Zucchini Banana Bread
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
10
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Calories
318 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Zucchini Banana Bread
Description
Zucchini Banana Bread blends ripe bananas and shredded zucchini for moisture and subtle sweetness. Using whole wheat pastry flour lends a tender crumb, while spices such as cinnamon and nutmeg provide warm aromatic tones. Coconut sugar sweetens the bread gently, complemented by avocado oil’s mild flavor and vanilla extract for depth.
The addition of chocolate chips throughout contributes occasional pockets of melting sweetness and contrast to the bread's soft texture. Baking at a moderate temperature yields a nicely browned crust with an evenly cooked interior. Foil covering partway through baking prevents over-browning while allowing the loaf to set.
This bread slices well for breakfast, snacks, or an anytime treat. It pairs nicely with coffee or tea. The recipe allows for substitutions on flour, oil, and sugar depending on dietary preferences, and alternative mix-ins like nuts or dried fruit can be added instead of chocolate chips for varied textures and flavors.
Allow the bread to cool completely before slicing to maintain its structure and moistness.
Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- 2 teaspoons cinnamon
- Pinch nutmeg
- 2 large egg
- ¾ cup coconut sugar
- ¼ cup avocado oil
- 2 large banana about 1 cup, ripe, mashed
- 1 ½ cup zucchini 1 large zucchini, finely grated
- 1 teaspoon vanilla extract
- ½ cup chocolate chips plus more for topping
Instructions
- Preheat oven to 350° F and grease a 9″x5″ loaf pan or line with parchment paper.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk together eggs, coconut sugar, oil, mashed bananas, grated zucchini and vanilla.
- Add dry ingredients into the bowl with the wet ingredients and stir together until just combined, making sure to not over-mix!
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and top with extra chocolate chips.
- Bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean, covering the pan with foil around the 30 minute mark to prevent the top from browning too much.
- Let cool in pan for 10-15 minutes, then remove and let cool completely on a wire rack before slicing.
Notes
- You can substitute whole wheat pastry flour with a mix of all-purpose and whole wheat flour, though texture will be denser.
- Avocado oil can be replaced with olive oil, coconut oil, or melted butter depending on preference.
- If coconut sugar is unavailable, brown or white sugar works as a substitute.
- For variety, replace chocolate chips with chopped nuts or dried fruits.
- Allow the bread to cool fully before slicing to ensure proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 318kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 250mg | 10% |
| Potassium | 479mg | 10% |
| Fiber | 11g | 44% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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