Description
This Lower Sugar Zucchini Banana Bread is a moist, wholesome treat combining the natural sweetness of ripe bananas with fresh zucchini. Using whole-wheat flour and minimal sugar, it’s a healthier twist on classic banana bread, perfect for breakfast, snacks, or dessert.
Ingredients
Units
Scale
Wet Ingredients
- 1 1/2 cups mashed very ripe bananas (about 3 large)
- 1 cup shredded zucchini (squeezed very dry)
- 1/2 cup unsalted butter (melted and slightly cooled; 1 stick)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups whole-wheat flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan with nonstick spray to prevent sticking.
- Combine Wet Ingredients: In a large bowl, add the mashed bananas, shredded zucchini, melted butter, eggs, and vanilla extract. Stir thoroughly to combine all the wet ingredients evenly.
- Add Dry Ingredients: To the wet mixture, gently stir in the whole-wheat flour, sugar, baking soda, cinnamon, and salt. Mix carefully until fully combined without overmixing.
- Pour Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula so it is even and level.
- Bake: Bake in the preheated oven for 55 to 60 minutes, or until the bread is golden brown and a cake tester or toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool completely before slicing.
- Serve: Slice and serve the bread. It can be enjoyed chilled, slightly warmed, or toasted for added texture.
Notes
- Store leftovers wrapped in plastic wrap inside an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze slices in a zip-top bag with excess air removed for up to 6 months. Thaw in the fridge or at room temperature.
- Serve chilled, slightly warmed, or toasted. Toasting is especially good if the bread has dried out after a few days.
- You may substitute all-purpose flour if desired, but you might need to cover the bread with foil and bake for an additional 5-10 minutes to ensure it’s fully cooked in the center. Test with a cake tester.
- Optional: Add ½ cup chocolate chips to the batter for added sweetness and texture.
- For best texture, mash bananas very smooth with a fork or potato masher before mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 302 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 71 mg
