sweet, moist, and chock-full of fruits, veggies, AND whole-grains, this Banana Zucchini Bread is sure to become an instant family favorite. best of all, it's super simple to make and is freezer-friendly.For best results, measure the flour by weighing or spoon and leveling it. Scooping the flour can increase the flour in the recipe by up to 30%!
⅓cupplain Greek yogurt or sour cream 2%, 4% or full-fat
1teaspoonpure vanilla extract
1cupmashed bananasfrom about 2 large bananas
1 ½cup(or 190g) all purpose flour
1 ¼cup(or 155g) whole wheat flour
1teaspoonbaking soda
¼teaspoonsalt
2teaspoonsground cinnamon
¼teaspoonallspice
1 ¼cup shredded zucchiniunpeeled
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spray an 8 x 4-inch loaf baking pan with non-stick spray or grease with butter. Set aside.
In a mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream the softened butter, brown sugar, and sugar together until smooth and creamy. Scrape down the sides of the bowl while mixing as needed.
Beat the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
Beat in the Greek yogurt or sour cream, vanilla extract, and mashed bananas. Scrape down the sides of the bowl as needed. Note: the batter may look curdled at this point, but it's just how the bananas look when they stir in with the butter mixture.
In a small mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, and allspice until combined.
Slowly beat the flour mixture into the butter and sugar mixture until the streaks of flour just disappear.
Add the shredded zucchini to the batter. Gently beat together on low until just combined.
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 1 hour 10 - 1 hour 25 minutes or until a knife inserted into the center of the bread comes out clean.
Notes
To make this recipe gluten-free: replace the flour with 2 ¾ cup (330g) of a one-to-one or measure-for-measure gluten-free flour blend. Continue with the recipe as directed. To make this recipe dairy-free: use ½ cup virgin coconut oil in place of the unsalted butter and ⅓ cup mayonnaise (avocado, olive oil, or light mayo can also work) in place of the Greek yogurt or sour cream. Continue with the recipe as directed.To make this recipe gluten-free and dairy-free: replace the flour with 2 ¾ cup (330g) of a one-to-one or measure-for-measure gluten-free flour blend, ½ cup virgin coconut oil for the unsalted butter, and ⅓ cup mayonnaise (avocado, olive oil, or light mayo can also work) for the Greek yogurt or sour cream. Continue with the recipe as directed.To make zucchini banana muffins: make the batter as directed and scoop the batter into a prepared muffin tray by ½ cup scoops. Bake the muffins for 24-26 minutes, or until they are baked through and a toothpick inserted into the center of the muffin comes out clean.Storage directions: bread keeps covered and wrapped in an airtight container or plastic wrap in the refrigerator for 3-4 days.Freezing directions: this bread can also can be frozen in a freezer-safe container for 2-3 months.
Nutrition
Serving: 1/12 of the loaf of banana zucchini breadCalories: 150kcalCarbohydrates: 28gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 33mgSodium: 19mgFiber: 1gSugar: 5g