Banana Zucchini Bread Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and cost-effective.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: cocoa powder

Cocoa powder can provide chocolate flavor with less sugar.

Preheat the oven to 325 degrees Fahrenheit.

Prepare two medium-sized loaf pans by spraying them with non-stick spray and lining the bottom with parchment paper.

Mash 3 really ripe bananas on a plate until smooth and set aside.

Grate a large zucchini and set aside.

In a small bowl, combine flour, salt, baking powder, and cinnamon, then whisk and set aside.

In a large bowl, combine sugar, brown sugar, vegetable oil, sour cream, and vanilla extract, then whisk together.

Add the mashed bananas to the large bowl and mix well.

Stir in 1 cup of grated zucchini and whisk together.

Add the dry ingredients to the wet ingredients, stirring gently until all the flour is moistened, scraping the sides of the bowl as needed.

Optionally stir in nuts if desired.

Divide the batter equally between the two prepared loaf pans, scraping the bowl to get all the batter out.

Bake in the preheated oven until done, checking with a toothpick in the center; it should come out clean.

Let the loaves sit in the pan for 5 to 10 minutes before removing them.

Dump the loaves out of the pans and remove the parchment paper from the bottoms.

Slice the loaves while warm or wait until they cool for easier slicing.

If freezing, let the loaves cool completely, then wrap in plastic wrap and place in a freezer bag to prevent freezer burn.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens