Description
This moist and comforting loaf blends the tropical sweetness of ripe bananas with the garden-fresh texture of grated zucchini. It is the perfect healthy treat for busy mornings or cozy afternoon snacking. Packed with nutrients and flavor, this easy one-bowl recipe is simple to prepare, freezer-friendly, and a wonderful way to sneak extra vegetables into your daily diet while satisfying your sweet tooth.
Ingredients
3 ripe bananas
2 medium zucchini
0.5 cup sugar
0.25 cup olive oil
0.25 cup almond milk
1 tbsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
0.125 tsp salt
0.33 cup dark chocolate chips
0.5 cup chopped walnuts
Instructions
Preheat your oven to 350 degrees Fahrenheit. Prepare your loaf pan by lining the bottom with parchment paper and brushing the sides with oil.
Mash your 3 ripe bananas in a large bowl using a fork until mostly smooth.
Add the sugar, olive oil, almond milk, and vanilla extract into the bowl with the bananas. Stir until well combined.
Grate the 2 medium zucchini and squeeze out excess moisture over the sink before adding to the banana mixture.
Fold in the flour, baking powder, baking soda, and salt until just incorporated.
Stir in the dark chocolate chips and chopped walnuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure you grate the zucchini and squeeze it thoroughly to avoid a soggy texture in your bread. Store in an airtight container at room temperature for up to three days or freeze sliced portions for convenient future quick snacks.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American