Active time: 14 minutes Total time: 1 hour, 15 minutes
Two beloved quick breads come together to create one heckuva whole-grain loaf. Mashed banana and shredded zucchini contribute loads of moisture so you can scale back on oil, while whole-wheat flour lends nutty flavor and a boost of fiber.
Whole-Wheat Zucchini Banana Bread
Ingredients
- 1 1/2 cups (200g) shredded zucchini
- 1 cup (212g) mashed ripe banana
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (59ml) canola oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
- 2 cups (134g) whole-wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
Preheat the oven to 350°F (180ºC). Line a 9-by-5-inch loaf pan with parchment paper.
In a large bowl, stir together zucchini, banana, sugar, oil, vanilla and egg. In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Add flour mixture to zucchini mixture; stir well to combine. Spoon batter into prepared pan.
Bake at 350°F (177°C) until a wooden pick inserted in the center comes out with a few moist crumbs clinging, 55–60 minutes. Cool in pan for 10 minutes. Remove bread from the pan and cool on a wire rack. Serve warm or at room temperature.
Serves: 12 | Serving Size: 1 slice
Nutrition (per serving): Calories: 199; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 31mg; Sodium: 57mg; Carbohydrate: 32g; Dietary Fiber: 3g; Sugar: 16g; Protein: 4g
Nutrition Bonus: Potassium: 228mg; Iron: 7%; Vitamin A: 2%; Vitamin C: 7%; Calcium: 16%
