Description
Homemade zucchini banana bread combines sweet bananas with garden-fresh zucchini for a moist, delectable treat. Comfort baking reaches new heights with this simple, nourishing loaf that satisfies hunger and delights senses.
Ingredients
Scale
- 2 cups oat flour
- ¾ cup blanched almond flour
- 2–3 ripe bananas, mashed (about 1 cup)
- 1 cup shredded zucchini (water squeezed out)
- 3 large eggs (room temperature)
- ¾ cup dark coconut sugar
- 2 tbsps (30 mL) real maple syrup
- 2 tbsps (30 mL) melted butter
- 2 tsps vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Instructions
- Prepare Workspace: Preheat oven to 350°F (177°C) and line a 9×5-inch loaf pan with parchment paper, ensuring complete bottom and side coverage.
- Create Banana Base: Thoroughly mash ripe bananas into a smooth, creamy consistency, then whisk in melted butter, coconut sugar, and maple syrup until fully combined.
- Integrate Wet Ingredients: Blend whole eggs and vanilla extract into the banana mixture, stirring until the composition appears uniform and well-incorporated.
- Combine Dry Components: Sift oat flour, almond flour, baking powder, baking soda, and salt together, eliminating potential lumps and creating a cohesive dry mixture.
- Merge Ingredients: Gently fold dry ingredients into the banana mixture using a spatula, minimizing stirring to prevent overmixing, then carefully incorporate freshly grated zucchini throughout the batter.
- Baking Process: Pour batter into prepared loaf pan, smoothing the surface evenly, and bake for 55-60 minutes, rotating midway to ensure consistent cooking.
- Verify Completion: Test bread’s doneness by inserting a toothpick into the center; it should emerge clean with minimal to no batter residue.
- Cooling Stage: Allow bread to rest in the pan on a wire rack for 25 minutes, then carefully remove using parchment paper edges and transfer to rack for complete cooling before slicing.
Notes
- Moisture Management: Squeeze excess water from grated zucchini using a clean kitchen towel to prevent soggy bread texture.
- Flour Flexibility: Substitute oat and almond flour with gluten-free blends or all-purpose flour for varied dietary needs.
- Ripeness Matters: Use overripe, spotted bananas for maximum natural sweetness and optimal bread consistency.
- Cooling Technique: Let bread cool entirely before slicing to maintain structural integrity and prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 190
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg