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Healthy Banana Zucchini Bread
www.theconsciousplantkitchen.comThis healthy Zucchini Banana Bread recipe is made without eggs, dairy, nor refined sugar and vegan-approved.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-banana-zucchini-bread/ or scan the QR code here ➡️
Servings: 12 Slices
Calories: 202kcal
Ingredients
- 1 cup Mashed Banana about 2 large bananas
- ¼ cup Dairy-Free Yogurt
- 1 cup Shredded Zucchini packed in the cup, not squeezed.
- 1 ¾ cup White Wholewheat Flour or spelt flour or All-purpose flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ cup Brown Sugar or coconut sugar or white sugar
- ⅓ cup Light Olive Oil or melted coconut oil or vegetable oil you like
- 1 teaspoon Vanilla Extract
- ½ cup Pecan finely chopped
Instructions
- Preheat the oven to 350°F (180°C) .
- Line a 9x5-inch loaf pan with parchment paper. Grease the paper with olive oil. Set aside.
- Peel and mash bananas and measure the exact amount required by the recipe. Set aside.1 cup Mashed Banana
- Trim the ends of the zucchini, 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 zucchini unless they are super watery. Set aside.1 cup Shredded Zucchini
- In a mixing bowl, whisk flour, brown sugar, baking powder, baking soda, salt, and cinnamon together.1 3/4 cup White Wholewheat Flour, 2 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Cinnamon
- In a large mixing bowl, combine mashed bananas, yogurt, olive oil, shredded zucchini.1/2 cup Brown Sugar, 1/3 cup Light Olive Oil, 1 teaspoon Vanilla Extract, 1/2 cup Pecan
- 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 zucchini, you can add up to 2 tablespoons of almond milk at room temperature to bring the batter together.
- Transfer the batter into the loaf pan and sprinkle extra chopped pecans on top if desired.
- 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.
- Cool down for 3 hours or overnight before slicing. The bread will deflate slightly and get all its texture when it reaches room temperature.
- Store in the fridge for up to 4 days or freeze up to 3 months in freezer bags.
Nutrition
Serving: 1Slice | Calories: 202kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 148mg | Potassium: 141mg | Fiber: 2g | Sugar: 12g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg | Magnesium: 17mg | Phosphorus: 48mg | Zinc: 1mg