Lighter Zucchini Banana Bread
Elevate your baking game with this Lighter Zucchini Banana Bread, a moist and wholesome treat that's perfect for breakfast, snacks, or dessert! This recipe combines the natural sweetness of ripe bananas with the subtle earthiness of shredded zucchini, creating a delicious and nutrient-packed loaf. Made with healthier ingredients like whole wheat flour, Greek yogurt, and honey, it cuts back on refined sugar and unhealthy fats without sacrificing flavor or texture. A hint of cinnamon adds warmth, while optional mini chocolate chips bring a touch of indulgence. Quick to prepare and oven-ready in just 15 minutes, this guilt-free zucchini banana bread is a versatile, family-approved favorite that's as satisfying as it is nourishing. Whether you're meal-prepping or indulging in a fresh slice with your morning coffee, this recipe is sure to be a hit!
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Recipe Information
Ingredients
- 1 medium, shredded (about 1 cup) Zucchini
- 2 large, very ripe, mashed (about 1 cup) Bananas
- 1 large Egg
- 0.5 cup Greek yogurt
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Place the shredded zucchini in a clean kitchen towel or paper towel and squeeze out excess moisture. Set aside.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Add the egg, Greek yogurt, honey, and vanilla extract to the bananas and stir until well blended.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the shredded zucchini and chocolate chips (if using) until evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 336.0 g | 122% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 145.8 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 277 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3105 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
