Description
Zucchini banana bread combines moist, tender texture with wholesome ingredients for a delightful breakfast or snack. Comfort meets nutrition in this simple quick bread that delivers rich flavor and hidden vegetable goodness you’ll savor slice after slice.
Ingredients
Scale
Main Ingredients:
- 2–3 ripe bananas, mashed (about 1 cup)
- 1 cup shredded zucchini (water squeezed out)
- 3 large eggs (room temperature)
- 2 cups oat flour
- ¾ cup blanched almond flour
Sweeteners and Liquid Ingredients:
- ¾ cup dark coconut sugar
- 2 tablespoons (30 milliliters) real maple syrup
- 2 tablespoons (30 milliliters) melted butter
- 2 teaspoons vanilla extract
Leavening and Seasoning:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 9×5-inch loaf pan by lining it with parchment paper, ensuring complete coverage of the bottom and sides.
- In a spacious mixing bowl, thoroughly mash ripe bananas until they form a smooth, creamy consistency with no large chunks remaining.
- Introduce melted butter, coconut sugar, and maple syrup to the mashed bananas, whisking vigorously to create a homogeneous mixture.
- Incorporate whole eggs and pure vanilla extract, stirring until the wet ingredients are completely integrated and appear uniform.
- In a separate bowl, sift together oat flour, almond flour, baking powder, baking soda, and salt to eliminate potential lumps.
- Gently fold the dry ingredient mixture into the banana mixture, using a spatula and stirring minimally to prevent overworking the batter.
- Carefully fold freshly grated zucchini into the batter, distributing the vegetable evenly throughout the mixture.
- Transfer the prepared batter into the parchment-lined loaf pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 55-60 minutes, rotating halfway through to promote uniform cooking.
- Check for doneness by inserting a toothpick into the center of the bread; it should emerge clean with minimal to no batter residue.
- Remove the bread from the oven and allow it to rest in the pan on a wire cooling rack for 25 minutes, enabling gradual cooling and structural stabilization.
- Carefully lift the bread out of the pan using the parchment paper edges and transfer to the wire rack to cool completely before slicing.
Notes
- Moisture Magic: Grated zucchini adds incredible softness and hidden nutrition to this delightful banana bread, making it exceptionally tender and moist.
- Gluten-Conscious Choice: Using oat and almond flour creates a gluten-free alternative that doesn’t compromise on taste or texture.
- Natural Sweetness Boost: Coconut sugar and maple syrup provide deep, rich sweetness without refined sugar, enhancing the bread’s natural flavors.
- Baking Precision: Watch the bread carefully during the last 10 minutes of baking to prevent over-browning, as alternative flours can brown faster than traditional wheat flour.
- Cooling Technique: Allowing the bread to cool completely helps set the structure and prevents crumbling when slicing.
- Storage Tip: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain freshness for up to 5 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 249 kcal
- Sugar: 14 g
- Sodium: 173 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 74 mg