Healthy Banana Zucchini Bread

Healthy Banana Zucchini Bread

This Healthy Banana Zucchini Bread is packed with zucchini, banana, whole grains, and flax. This fluffy and flavorful high fiber bread tastes great and makes an amazing muffins too!

Course Breakfast

Cuisine American

Keyword Flax Bread

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 214kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 + ½ cups coarsely grated zucchini (skin on for extra vitamins)
¾ cup extra-ripe banana, mashed (approx. 1 large banana)
½ cup chopped walnuts
1 cup unbleached all-purpose flour
¾ cup 100% whole grain flour or white wheat flour
½ cup ground flaxseed meal
¾ cup packed brown sugar
¾ cup milk
2 large eggs (or 2 flax eggs)
2 TBSP applesauce (or oil)
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp ground cinnamon
1 tsp pure vanilla extract

Instructions

Preheat oven to 350℉
Grate zucchini, mash banana, and chop/crush walnuts, then set aside.
In a large mixing bowl, stir together dry ingredients: ground flaxseed, flour, brown sugar, baking soda, baking powder, cinnamon and salt.
Next add the zucchini, banana, and walnuts and stir to combine. In a separate bowl, whisk together your egg, milk, applesauce and vanilla.
Add the wet mixture to the dry mixture and stir until just combined; try not to over-mix.
Spritz three mini loaf pans [or muffin tin!] with olive/coconuut oil or grease with coconut oil to prevent sticking and add the batter, filling each about halfway.
Bake for 20-25 minutes for a tray of muffins or 25-35 for mini loaves.
For a 9x5 loaf pan, bake on the center rack at 350℉ for 50-60 minutes. My loaf was perfect at the 55 minute mark.
Test the center with a toothpick and, once it comes out squeaky clean, pull em out! I'm a neurotic baker and check mine about 2-3x before yanking them from the oven. It pays off =)
Remove and place on a wire cooling rack, resisting the urge to run off with a face full of bread.

Notes

To make a flax egg: scoop 1 tablespoon of ground flax into a small bowl and slowly add 3 tablespoons of water, whisking as you combine the two. Place in the fridge for a minimum of 15-20 minutes or even an hour if you plan ahead (not my forte). Once it reaches an eggy consistency you're ready to go!

Nutrition Facts below are estimated using an online recipe nutrition calculator using conventional eggs and milk. Adjust as needed and enjoy!

Nutrition