Print

Banana Zucchini Bread

Banana Zucchini Bread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful combination of flavors and textures with our Banana Zucchini Bread. This moist and inviting quick bread is packed with the natural sweetness of ripe bananas and the nutritious goodness of zucchini, making it an ideal choice for breakfast, a snack, or even dessert. The addition of dark chocolate chips adds a delightful touch of richness, while walnuts provide a satisfying crunch. Easy to make and perfect for meal prep, this banana zucchini bread is a family favorite that allows you to enjoy fruits and veggies in every bite.

Ingredients

Scale
  • 3 ripe bananas (1⅓ cup mashed)
  • 2 medium zucchinis (2 cups grated)
  • ½ cup sugar
  • ¼ cup olive oil
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅓ cup dark chocolate chips
  • ½ cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper.
  2. In a large bowl, mash the ripe bananas. Stir in sugar, olive oil, almond milk, and vanilla extract until well combined.
  3. Grate the zucchini using a box grater, then squeeze out excess moisture before folding it into the banana mixture.
  4. Add flour, baking powder, baking soda, and salt to the mixture. Stir gently until just combined; avoid overmixing.
  5. Fold in dark chocolate chips and walnuts if desired.
  6. Pour the batter into the prepared loaf pan and bake for 55-65 minutes until golden brown and a toothpick inserted comes out mostly dry.
  7. Let cool for at least three hours on a wire rack before slicing.

Nutrition

Find it online: https://teffrecipes.com/banana-zucchini-bread/

save me