Zucchini Banana Bread
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Well Plated · by Erin Clarke4.6 (56)

Zucchini Banana Bread

NUTRITION · PER SERVING90M COOK
CAL 11%·PRO 10%
CARBS 38G71% OF CAL
4G FIBER11G OTHER24G TOTAL SUGAR
FAT 6G26% OF CAL
11G SAT0G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tender, moist quick bread studded with banana, zucchini, and nuts, lightly spiced with cinnamon and nutmeg. Sliced and served as a breakfast treat or afternoon snack.

dessertamericanbaked gooddairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 2 cups shredded, unpeeled zucchini (about 2 small zucchini)
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • 1/3 cup honey or pure maple syrup
  • 1/4 cup coconut sugar (or light or dark brown sugar)
  • 1/4 cup coconut oil (melted and cooled to room temperature (or use very light olive oil or canola oil))
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs (at room temperature)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder (I recommend aluminum free)
  • 1/2 teaspoon kosher salt
  • 2 cups white whole wheat flour
  • 1/3 cup chopped toasted nuts, such as pecans or walnuts, or chocolate chips (optional)
PREP
20M
SODIUM
201MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.