Description
This Zucchini Banana Bread is a moist, flavorful loaf that combines whole wheat pastry flour with natural sweetness from ripe bananas and zucchini. Enhanced with warm spices like cinnamon and nutmeg, and studded with chocolate chips, it makes for a wholesome yet indulgent treat perfect for breakfast or snack time.
Ingredients
Dry Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- Pinch of nutmeg
Wet Ingredients
- 2 large eggs
- ¾ cup coconut sugar
- ¼ cup avocado oil
- 2 large ripe bananas, mashed (about 1 cup)
- 1 ½ cups finely grated zucchini (1 large zucchini)
- 1 teaspoon vanilla extract
Add-ins
- ½ cup chocolate chips (plus more for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F. Grease a 9″x5″ loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the whole wheat pastry flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Stir well to evenly distribute the leavening agents and spices.
- Whisk Wet Ingredients: In a large bowl, whisk together the eggs, coconut sugar, avocado oil, mashed bananas, grated zucchini, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the bread tender.
- Fold in Chocolate Chips: Gently fold in the ½ cup of chocolate chips to ensure they are evenly distributed throughout the batter.
- Pour Batter and Add Topping: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top for an appealing finish.
- Bake: Bake for 50-60 minutes. Around the 30-minute mark, cover the loaf loosely with aluminum foil to prevent excessive browning of the top. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing to ensure clean cuts and proper texture.
Notes
- Using whole wheat pastry flour provides a lighter texture compared to regular whole wheat flour, but you can substitute if needed.
- Grate the zucchini finely and squeeze out any excess moisture to avoid a soggy bread.
- Covering the bread midway through baking helps prevent the crust from burning while fully baking the center.
- For a nut-free version, ensure your chocolate chips are also nut-free and consider coconut sugar as a natural sweetener alternative.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well; wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
