Zucchini Banana Bread Recipe Healthy

Zucchini Banana Bread Recipe Healthy – An easy no-mixer recipe for soft banana bread filled with zucchini and warm spices. Made without butter, refined flour or sugar and only 106 calories!

Last weekend, I noticed some folders on the top shelf in my closet at my parents’ house. After joking with a friend about how young he was, I wrote for my college cheat sheets for my chemistry and physics teachers to let us on tests (most people need a magnifying glass to read them!), which I thought was fun. Find one and send her a picture.

Zucchini Banana Bread Recipe Healthy

Zucchini Banana Bread Recipe Healthy

But when I got up on tiptoe to grab my second object (I’m only 5’2″ and that shelf was out of my reach!), the rest of the objects around it were dropped, including two college physics textbooks, a giant landscape architecture book (that class fulfills my liberal arts requirements!). Two spiral notebooks and this binder.

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Their fall slowed as they hit the heavy winter jackets hanging on the closet rod and somehow, I miraculously caught them all before they fell any further. I giggled a bit as I carried it all to bed… a year ago I would have had a hard time dragging that pile across the room, but after increasing my strength-dependent exercise, I didn’t feel too bad!

Since the two volumes were basically college textbooks next to each other, I fully expected to find notes on physical and organic chemistry inside…but, when I flipped through the first one, I found notes from a high school photography class, black and white film strips, and photos I had developed in the darkroom. I smiled as I flipped through the sheets thinking how far my photography skills had come.

When I took off the second cover, I almost forgot to look inside. Next I saw a white sheet sliding behind a plastic cover, its contents more special to me than the entire photographic cover: the high school baseball schedule from my junior year, with every home game highlighted in bright yellow.

All four years of high school, he announced those home games. Sitting in a small shed behind home plate with pink carbon copies of each team’s lineup, I learned to speak from my diaphragm and drop my voice an octave or two every time I picked up the mic to broadcast, “Now hitting, right fielder, number 55…” for a richer sound and complete.

Healthy Zucchini Banana Bread Recipe

With memories of those days for the rest of the weekend, I decided to make one of my favorite high school meals—but with a vegetarian twist! When this Healthy Banana Zucchini Bread finally cooled, I couldn’t resist carving another slice for myself…it’s full of sweet fruit flavor and plenty of comforting cinnamon, but contains no butter, refined flour, or sugar and only 106 calories!

To start, you’ll need whole wheat flour (or gluten-free, if you prefer!). Only whole wheat flour! This is the type I use because it allows baked goods to rise a little more than other brands. You mix in lots of cinnamon and a pinch of nutmeg, my favorite zucchini bread spice. (I guess you could consider this recipe a combination of two of my favorite quick breads: banana and zucchini!) Nutmeg adds a particularly rich depth, so don’t skip it!

Since this healthy loaf only contains a tablespoon of coconut oil, the rest of its mushy texture comes from mashed bananas and Greek yogurt. If you’ve been browsing my blog for a while, you know how much I love Greek yogurt! It adds the same moisture as extra butter or oil for a fraction of the calories and gives baked foods a protein boost.

Zucchini Banana Bread Recipe Healthy

As for bananas, pick the ripest and most speckled ones you can find. And if you have more brown than yellow, these are the best! Overripe bananas have more natural sweetness than pure yellows, so you only need to add a few tablespoons of honey to the mix.

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Before mixing the zucchini into the mixture, I have a special trick for you… Pat the freshly grated zucchini thoroughly with a paper towel to absorb the excess moisture! Excess moisture will cause your loaf to sag as it cools, so removing that water allows you to add plenty of zucchini (and healthy nutrients!) while still getting a nice, quick, long loaf.

Hello healthy breakfast! And snack… and maybe dessert… 😉 And when you make your own, be sure to take a photo and share it on Instagram with the # and @IN tag in the photo! (It guarantees I’ll see your picture! 🙂) I’d love to see a healthy banana zucchini bread!

This breakfast loaf is a combination of two of my favorite quick breads: zucchini and banana! With its soft texture and comforting spices, it always disappears surprisingly quickly in my house. Leftovers will keep for up to a week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.

For gluten-free flour, use it as follows: 1 cup (120 g) millet flour, 1 / cup (60 g) tapioca flour, 1 / cup (60 g) brown rice flour, 1 1 tsp xanthan gum. Many store-bought gluten-free flour mixes (like this one!) will also work if measured this way.

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White whole-wheat flour, whole-wheat pastry flour, or all-purpose flour can be substituted for whole-wheat flour.

Be very careful and measure the dough this way or with a kitchen scale. (← This one I own and love!) Too dry out your banana bread.

For best results, use the ripest, darkest and most speckled bananas you can find! More pure brown or brown colors than yellow are suitable. They have a stronger and sweeter banana flavor than pure yellow bananas. Measure the amount of bananas in cups or grams, not “two medium bananas.” Not all “medium” bananas are the same size!

Zucchini Banana Bread Recipe Healthy

One cup of mashed bananas and curd should be measured. If you have a little more than half a cup of mashed bananas, reduce the Greek yogurt by the same amount and vice versa.

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Measure the zucchini by patting it before drying it. It should be dried to remove excess moisture because excess moisture will cause the cake to crumble on cooling. To dry the zucchini, place a double layer of thick paper towels on a cutting board and arrange on top of the freshly cut zucchini. Place another double layer of paper towels over the zucchini, pressing gently until the top towel is wet.

To see how this banana bread is made, watch my video here. (Here’s a video of a similar recipe for banana bread!)

Have you made this recipe? I’d love to hear what you think in a comment below! If you take a photo, tag it @ on Instagram or use the # hashtag. Banana Zucchini Banana Bread Recipe is a healthy treat that everyone will love! Add chocolate chips or turn them into muffins with this versatile dessert! Zucchini bread and banana bread come together in this perfectly moist bread.

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Best Zucchini Banana Bread

Healthy Zucchini Bread, Healthy Zucchini Muffins, and Healthy Banana Bread are some of our favorite desserts, so it makes sense to combine the two for a delicious bread.

Bananas and zucchini are the perfect dessert combination because they add sweetness and moisture – giving you a perfectly sweet, moist cake-like bread.

It’s super easy to make healthy banana and zucchini bread using just a few ingredients. Here’s why we love her:

Zucchini Banana Bread Recipe Healthy

Spices: If you don’t have any, you can skip the ground ginger and nutmeg. Add some cinnamon to make up!

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Whole wheat flour: I have not tried this recipe with other flours. Gluten-free flour may work, but I can’t say for sure without testing it. Our healthy zucchini bread recipe is made with oatmeal and can be made with gluten-free oatmeal. You cannot substitute almond or coconut flour in this recipe. doesn’t work

Weight Watchers: Scores for this recipe for the Blue Plan are calculated as follows: Olive oil (3SP), honey (12SP) and whole wheat flour (18SP) Chocolate chips are optional and not included in the score. 33/8 = 4

Gluten-Free: I did not attempt to make this recipe gluten-free. I don’t know if gluten-free flour would work in this recipe. If you’re looking for a gluten-free option you can try this gluten-free vegan zucchini cake!

Healthy Banana Zucchini Bread Muffins: Pour mixture into greased or lined muffin tins. Bake at 350 for 20-25 minutes until a toothpick inserted into the center of the cake comes out clean.

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Mini Loaves – I haven’t tried turning this recipe into mini loaves, but I think it would work! Bake at 350 for 20-25 minutes until a toothpick inserted into the center of the loaf pan comes out clean.

Storing Zucchini Banana Bread: You can store this bread covered

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