Description

Indulge in the delightful flavors of Banana Zucchini Bread, a moist and scrumptious quick bread that beautifully blends ripe bananas and fresh zucchini. This versatile loaf is not only perfect for breakfast or snacks but also makes a delicious dessert option. With its unique texture and natural sweetness, you can enjoy it plain, toasted with nut butter, or even as part of a scrumptious yogurt parfait. This recipe is simple enough for novice bakers yet satisfying for everyone at the table. Packed with nutrients from fruits and vegetables, it’s an ideal choice for those seeking a wholesome treat without compromising on flavor.

Ingredients

Scale

3 ripe bananas
2 medium zucchinis
½ cup sugar
¼ cup olive oil
¼ cup almond milk
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
⅛ teaspoon salt
Optional: ⅓ cup dark chocolate chips
Optional: ½ cup chopped walnuts

Instructions

Preheat your oven to 350°F (180°C). Prepare a loaf pan by lining it with parchment paper.
In a large bowl, mash the ripe bananas until smooth. Stir in sugar, olive oil, almond milk, and vanilla extract until combined.
Grate the zucchinis, squeeze out excess moisture, and fold into the banana mixture.
Gently add the flour, baking powder, baking soda, and salt, mixing until just combined. Incorporate any optional add-ins like chocolate chips or walnuts.
Pour the batter into the prepared pan and bake for 55 to 65 minutes or until a toothpick inserted comes out clean.
Allow to cool completely on a wire rack before slicing.

Prep Time: 10 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 8g
Sodium: 120mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: For added flavor, consider incorporating spices like cinnamon or nutmeg. Feel free to replace half of the all-purpose flour with whole wheat flour for an extra nutritional boost. Store leftovers in an airtight container for up to five days; this bread also freezes well for future enjoyment.