Zucchini Banana Bread - Easy + Healthy

The perfect balance of ripe bananas and zucchini, this healthy recipe for zucchini banana bread is dairy-free and naturally sweetened.

Course Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 125kcal

Preheat your oven to 350 and grease a 9x5 loaf pan (I use a coconut oil spray).
In a medium bowl, whisk together the spelt flour, baking powder, baking soda, salt, and cinnamon and set aside.
In a large bowl mash the bananas until they are close to lump-free, then stir in the coconut sugar, maple syrup, egg, coconut oil, and vanilla. Mix well.
Bit by bit, add the flour mixture, stirring well each time incorporate it. Set aside.
Squeeze the moisture out of the grated zucchini by placing it in the middle of a double layer of paper towels (or cheesecloth) and squeezing out the water over the sink. Fold the zucchini into the batter.
Pour the batter into your prepared loaf pan and bake for 45-55 minutes, checking that a toothpick in the center of the loaf comes out clean.
Cool in the pan for 15 minutes, then cool completely, on a wire rack.

To freeze this bread, wrap the cooled and unsliced loaf tightly with plastic wrap and then place it into a freezer bag. It will keep up to 6 months. Thaw completely at room temperature.
The smaller the zucchini is the sweeter it will be.
Add some crunch by mixing in nuts like walnuts or toasted pecans.
Make this bread even sweeter with a handful of chocolate chips added to the batter before you bake.
Substitute a flax egg instead of the large egg for a vegan recipe.
Substitute all-purpose gluten-free flour for gluten allergies.