Zucchini Banana Bread
Ingredients
- 1 1/2 cup white whole wheat flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 medium bananas ripe, mashed (about 1 cup)
- 1/4 cup sugar
- 1/4 cup light brown sugar packed
- 1 large egg
- 1/3 cup coconut oil melted, cooled to room temperature (or canola or vegetable oil)
- 1 tsp vanilla
- 3/4 cup zucchini shredded
- 2 tbs turbinado sugar optional
Instructions
- Preheat oven to 350 degrees F. Grease a 8×4-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
- Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.
Notes
ZUCCHINI BANANA BREAD
Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center. Will make 12 muffins.
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