Description
A moist and delicious zucchini bread made without any added sugar, relying on the natural sweetness of zucchini and ripe bananas for flavor. Perfect for a healthy snack or breakfast treat.
Ingredients
2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
2 ripe bananas, mashed
3 large eggs
1/2 cup plain Greek yogurt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a large bowl, combine the grated zucchini and mashed bananas.
Add the eggs, plain Greek yogurt, melted coconut oil, and vanilla extract to the zucchini and banana mixture. Stir until well combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes