I’m not sure why it took me so long to tackle more loaves and muffins that serve your health goals, but now that it’s on my radar, there will be many more coming!
How often do you find zucchini bread recipes that have 3/4 cups zucchini with a cup of sugar added to make basically cake? Are you really getting nutritional value there?
It was about time that someone made a fluffy, moist, nutrient-packed loaf that actually claims half a serving of fruit and a third of veggies every time you eat it! Feel free to add cocoa powder or chocolate chips if chocolate is more your jam!
Recipe counts as:
Zucchini Banana Bread
- 3 medium zucchini shredded moisture squeezed out
- 3 medium bananas very ripe mashed
- 1 cup whole wheat flour
- 1/2 cup white flour opt replace all grains with white whole wheat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 1 large egg beaten
- 1/4 cup melted coconut oil cooled almost to room temperature vegetable or canola oil is fine too
- 1 teaspoon vanilla extract
Preheat oven to 350F.
Sift and whisk together dry ingredients. Set aside.
Stir together bananas, maple syrup, oil, egg, and vanilla. Stir wet mixture into dry ingredients until just combined - do not over mix! Stir zucchini into batter.
Pour batter into a lightly sprayed mini loaf or muffin tray. I recommend using silicon trays or muffin liners to make them easy to remove without wasting paper!
Bake for 20-30 minutes or until a toothpick comes out mostly clean. It took 22 minutes in my convection oven for my mini loaves. To make a large loaf, you may want to split it into two smaller still, but it may take closer to an hour to bake.
Yields 12 servings (one muffin or mini loaf).
Feel free to up the maple syrup amount to 1/3 cup if you like really sweet loaves, but I find this is enough with really ripe bananas!