Banana Zucchini Bread is easy to make, and a healthy alternative to traditional bread. The combination of bananas and zucchini creates a perfect mix of flavors that delivers the taste and texture of moist, and delicious banana bread with an added veggie that you can not even taste.
This Banana Zucchini bread has 0 grams of added sugar. The natural sugar mostly come from 2 bananas that I used. Instead of sugar, I used 2 teaspoons of Golden Monk fruit - a natural sweetener.
The Banana Zucchini Bread inspiration came from my 4 Ingredient Banana Blueberry muffins, which are loved by my readers and for a good reason. The muffins are also incredibly moist, and mouthwatering, and have no added sugars.
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I added dried cranberries and walnut bits to banana zucchini bread for an extra crunch and sourness, that took its texture to a whole new level.
You will need 2 ripe bananas, 2 cups shredded zucchini, 3 eggs, a tablespoon of oil, 2 tsp. vanilla extract, 1 tsp. baking soda, 1 tsp. cinnamon, ½ tsp. salt, and two cups of almond flour.
Place the shredded zucchini in between two paper towels, a kitchen towel, or inside the cheesecloth bag and press on them firmly. Altering your tissues regularly, continue pressing out all of the moisture from the shreds.
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You may be surprised that two medium zucchini contains about 1 cup of water. I gave the zucchini water to my dog to drink. My pooch was obsessed.
Once you have all of your ingredients ready, mix the wet ingredients together. Mix the bananas and zucchini together in a bowl, and then add the eggs, coconut oil, vanilla extract, and sugar. Mix until the ingredients are well combined.
Once the wet ingredients are mixed, you can add the dry ingredients. Add the baking soda, cinnamon, salt, walnuts and cranberries, and flour to the mixture and mix well. You will want to mix the ingredients until they are fully combined to ensure that the bread is cooked evenly.
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Preheat your oven to 350°F. Once preheated, pour the batter into a greased baking dish and place it in the oven. Cook the bread for 45-50 minutes, or until a toothpick comes out clean when inserted in the center of the bread.
Note: The middle may still look wobbly, however, the bread still cooks while it cools. It should have the set middle after the bread cools for 10-15 minutes.
Once the bread is fully cooked, remove it from the oven and allow it to cool for 10-15 minutes. Once it has cooled, you can slice it and enjoy it as a snack or with your favorite cup of tea or coffee.
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Now that you have learned how to make this delicious Banana Zucchini Bread, you can enjoy it anytime you want. The mixture of bananas and zucchini makes for a perfect snack, and with the added bonus of being healthy, you can feel good about eating it. I hope you enjoy making and eating this bread as much as I did.
Swap zucchini for shredded carrots for a colorful twist, or even sneak in some sneaky spinach for a healthy kick. Or use some grated sweet potato for festive fall-flavored bread. May I also recommend trying these Sweet Potato Fritters?
Instead of bananas, you can swap for 2 cups of unsweetened applesauce. My other favorite recipe with applesauce is Flourless Oatmeal Blueberry Muffins.
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Tip: wrap it tightly in plastic wrap or aluminum foil and then pop it in an airtight container. It will stay fresh in the refrigerator for up to 5 days.
Or cut the bread into slices and freeze the individually wrapped slices for up to 3 months. This way it is easier to reheat. Pop the slice in the toaster or air fryer and heat for 1-2 minutes per side.
While bananas aren't typically considered low-carb, zucchini certainly is! This banana zucchini bread is made with keto-friendly flour and no added sugar. So, depending on how strict your carb limit is, banana zucchini bread might be a tasty treat that fits the bill. Below I have provided the nutrition information.
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Swap zucchini for shredded carrots for a colorful twist, or even sneak in some sneaky spinach for a healthy kick. Or use some grated sweet potato for festive fall-flavored bread. May I also recommend trying these Sweet Potato Fritters?
Serving: 1 Slice Calories: 243 kcal Carbohydrates: 11.5 g Protein: 8 g Fat: 18 g Saturated Fat: 2 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 2 g Trans Fat: 0.01 g Cholesterol: 49 mg Sodium: 181 mg Potassium: 235 mg Fiber: 4 g Sugar: 9 g Vitamin A: 167 IU Vitamin C: 9 mg Calcium: 94 mg Iron: 2 mgThe best healthy zucchini bread made with whole wheat flour, coconut oil and naturally sweetened with honey instead of sugar. This easy, healthy zucchini bread recipe is bursting with flavor thanks to the hint of coconut, orange zest and toasted nuts. Great for breakfast and can easily be made into healthy zucchini muffins!
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Originally, I first created this recipe back in 2018 but wanted to bring it back with a few small changes and new photos to lure all my zucchini lovers in. I promise you won’t regret making this bread. There are so many ways to customize it, plus it’s easily dairy free and perfect when slathered with a little nut butter + sprinkle of sea salt.
This simple, delicious and healthy zucchini bread recipe is bursting with notes of honey, cinnamon, a hint of citrus and coconut. You’ll seriously never go back to another zucchini bread again! Here’s what you’ll need to make it:
Traditional zucchini bread recipes tend to have plenty of oil and refined sugar to keep them moist and sweet. In this healthy version of zucchini bread:
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I’m a little obsessed with this bread. I love serving it warm or slightly toasted with peanut butter. Another great way to enjoy it is with a drizzle of honey + a sprinkle of sea salt. SO GOOD.
This healthy zucchini bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
This healthy zucchini loaf freezes well! Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.
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I hope you love this healthy zucchini bread recipe! Be sure to let me know how you liked it by leaving a comment below and rating the recipe. You can also upload a photo to Instagram and tag #. Enjoy, xo!
To freeze: Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.
Serving: 1 slice Calories: 202 kcal Carbohydrates: 28.5 g Protein: 3.9 g Fat: 8.9 g Saturated Fat: 4.5 g Fiber: 3.4 g Sugar: 11.3 g
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