Zucchini Banana Bread

Zucchini Banana Bread: A Wholesome Treat

Welcome back to the blog! Today, I’m excited to share a delightful recipe that perfectly marries the moisture of zucchini with the sweet, comforting flavor of banana bread. This Zucchini Banana Bread is not only a healthier take on the traditional loaf but also incredibly moist and flavorful, thanks to a mix of oat and almond flours. Let’s dive into this easy-to-follow recipe that promises to fill your kitchen with a wonderful aroma and your diet with a healthier option!

Ingredients:

• 2–3 ripe bananas, mashed – about 1 cup mashed
• 2 tablespoons melted butter
• ¾ cup dark coconut sugar
• 2 tablespoons real maple syrup
• 3 large eggs – at room temperature
• 2 teaspoons vanilla extract
• 2 cups oat flour
• ¾ cup blanched almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup shredded zucchini – with water squeezed out in a clean kitchen towel

Directions:

1. Preheat and Prepare: Begin by preheating your oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper to ensure easy removal and cleanup.
2. Mix Wet Ingredients: In a large mixing bowl, mash the bananas until smooth. Add the melted butter, coconut sugar, and maple syrup, mixing well until combined. Stir in the eggs and vanilla extract until the mixture is smooth and well integrated.
3. Combine Dry Ingredients: In another bowl, whisk together the oat flour, almond flour, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the bread tender.
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