Moist Zucchini Banana Bread
A delightful blend of flavors combining ripe bananas and grated zucchini, creating a sweet and moist loaf perfect for breakfast or snacks.
Ingredients
For the Bread
- 1 cup mashed ripe bananas Ensure bananas are very ripe for maximum sweetness.
- 1 cup grated zucchini Drain excess moisture from zucchini after grating.
- 1/3 cup melted coconut oil Substitute with vegetable oil if desired.
- 1/2 cup honey or maple syrup Adjust sweetness to taste; could use agave nectar.
- 2 large eggs For vegan option, replace eggs with flaxseed meal mixture.
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free flour blend Regular all-purpose flour can be used if gluten isn’t a concern.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the mashed bananas, grated zucchini, melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Stir until everything is well mixed.
- In another bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and ground cinnamon until there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Don't over mix; it’s okay if there are a few lumps.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For extra nutrition, consider adding ground flaxseed to the mix. Top slices with nut butter for a filling snack.