Healthy Banana Zucchini Bread
Ingredients
- 1 1/2 cup Mashed Bananas
about 4 small bananas
- 1 cup Shredded Zucchini
packed in the cup, not squeezed.
- 1 3/4 cup White Wholewheat Flour
or spelt flour or All-purpose flour
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Unrefined Cane Sugar
or coconut sugar or white sugar
- 1/3 cup Light Olive Oil
or melted coconut oil or vegetable oil you like
- 1 teaspoon Vanilla Extract
- 1/2 cup Pecan
finely chopped
Directions
- 1
Preheat oven to 350°F (180°C)
- 2
Line a 9x5-inch loaf pan with parchment paper. Grease the paper with olive oil. Set aside.
- 3
Peel and mash bananas and measure the exact amount required by the recipe. Set aside.
- 4
Trim the ends of the zucchinis, shred with the fine grater blade of a food processor or hand grater, Pack into a cup to measure the amount you need, don't squeeze out the water from the zucchinis. Set aside.
- 5
In a mixing bowl, whisk flour, baking powder, baking soda, salt, and cinnamon together.
- 6
In a large mixing bowl, combine mashed bananas, sugar, olive oil, vanilla, shredded zucchinis, and chopped pecans.
- 7
Pour the dry ingredients into the wet ingredients and stir until just combined. Don't over mix to avoid gummy or dense bread. If too dry, this happens if you accidentally remove the juice from the zucchinis, you can add up to 2 tablespoons of almond milk at room temperature to bring the batter together.
- 8
Transfer the batter into the loaf pan and sprinkle extra chopped pecans on top if desired.
- 9
Bake 350°F (180°C) for 60-80 minutes - I recommend tenting the pan with a piece of foil after 45 minutes to prevent the top from browning too fast. The bread is ready when a pick inserted in the middle of the bread comes out dry or with a little crumb on it.
- 10
Cool down for 3 hours or overnight before slicing. The bread will deflate slightly and get all its texture when it reaches room temperature.
- 11
Store in the fridge for up to 4 days or freeze up to 3 months in freezer bags.
Healthy Banana Zucchini Bread
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About this Recipe
Craving a comforting slice of banana bread but looking for a healthier twist? This Healthy Banana Zucchini Bread recipe delivers all the classic flavors you love, made entirely without eggs, dairy, or refined sugar. It's a truly wholesome treat perfect for any time of day.
The magic in this recipe lies in how ripe mashed bananas and shredded zucchini work together. They create incredible moisture, naturally sweetening the loaf while keeping it wonderfully tender without the need for traditional binders. White wholewheat flour provides a hearty yet soft texture, and the careful balance of baking powder and soda ensures a perfect rise, making it a reliable vegan bake.
You can expect a beautifully golden-brown loaf with a subtly sweet, comforting aroma of cinnamon and vanilla. Each slice offers a soft, moist crumb punctuated by the delicate crunch of pecans. The zucchini practically melts into the bread, adding a barely perceptible earthiness that enhances its depth without overpowering the banana flavor. This naturally vegan and refined-sugar-free bread feels indulgent and satisfying, yet remains light enough to enjoy guilt-free.
This recipe is incredibly adaptable to your pantry or preferences. You can easily swap white wholewheat flour for spelt flour or all-purpose flour. For sweeteners, unrefined cane sugar works beautifully, but coconut sugar or regular white sugar are excellent alternatives. Similarly, light olive oil can be interchanged with melted coconut oil or any other vegetable oil you prefer. If pecans aren't your favorite, feel free to simply omit them or substitute with your preferred chopped nut.
Serve a warm slice for a wholesome breakfast, a satisfying afternoon snack, or a guilt-free dessert. It pairs wonderfully with your favorite warm beverage, offering a moment of comforting indulgence.