ZUCCHINI BANANA BREAD
▢ 1 ½ cup Mashed Bananas ▢ 1 cup Shredded Zucchinis ▢ 1 ¾ cup White Wholewheat Flour ▢ 1 ½ tsp Baking Powder ▢ ¼ tsp Baking Soda ▢ 1 tsp Cinnamon ▢ ¼ tsp Salt ▢ ½ cup Unrefined Cane Sugar ▢ ⅓ cup Light Olive Oil ▢ 1 tsp Vanilla Extract ▢ ½ cup Pecan
Peel and mash bananas and measure the exact amount required by the recipe. Set aside.
Trim the ends of the zucchinis, shred with the fine grater blade of a food processor. Pack into a cup to measure the amount.
Combine Dry Ingredients
In a mixing bowl, whisk flour, baking powder, baking soda, salt, and cinnamon together.
Combine Other Ingredients
In a large mixing bowl, combine mashed bananas, sugar, olive oil, vanilla, shredded zucchinis, and chopped pecans.
Pour the dry ingredients into the wet ingredients and stir until just combined.
Transfer the batter into the loaf pan and sprinkle extra chopped pecans on top if desired.
Cool down for 3 hours or overnight before slicing. The bread will deflate slightly and get all its texture when it reaches room temperature.
Prep Time: 10 minutes Cook Time: 60 minutes Makes: 12 Slices Calories: 202 kcal per Slice
HEALTHY ZUCCHINI BANANA BREAD
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