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Simple Whole Wheat Banana Zucchini Bread
Hilary

Simple Whole Wheat Banana Zucchini Bread

A deliciously moist and tender quick bread made with ripe bananas, shredded zucchini, and warm spices, perfect for a wholesome treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 1 servings
Course: Baking
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups wheat flour
  • 1.5 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 2 bananas (mashed until smooth with few lumps)
  • 1/2 cup honey
  • 1 egg (room temperature)
  • 1/4 cup yogurt
  • 1/4 cup milk
  • 1.5 tsp vanilla
  • 3/4 cup zucchini (shredded and squeezed dry)
  • 1/2 cup chopped walnuts

Method
 

  1. Preheat your oven to 350°F.
  2. Position a rack in the center of your oven.
  3. Shred the zucchini finely.
  4. Squeeze the shredded zucchini thoroughly in a kitchen towel to remove excess moisture.
  5. Mash the bananas in a bowl until smooth with just a few small lumps remaining.
  6. Grease a 9x5 inch loaf pan.
  7. Set the prepared loaf pan aside.
  8. In a medium bowl, whisk together the wheat flour, cinnamon, baking powder, baking soda, salt, and ground nutmeg.
  9. Set the dry ingredient mixture aside.
  10. To the bowl with mashed bananas, add the honey, room-temperature egg, yogurt, milk, and vanilla.
  11. Whisk this wet ingredient mixture together until well combined and smooth.
  12. Add the squeezed zucchini to the wet ingredient mixture.
  13. Stir to distribute the zucchini evenly in the wet mixture.
  14. Pour the wet ingredients into the dry ingredient mixture.
  15. Fold together gently using a spatula or wooden spoon until just combined.
  16. Stop folding as soon as you don't see dry patches; do not overmix.
  17. Fold in the chopped walnuts last.
  18. Pour the batter into your prepared loaf pan.
  19. Smooth the top of the batter with a spatula.
  20. Bake at 350°F for 45-50 minutes.
  21. Check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
  22. Let the bread cool in the pan for 5-10 minutes.
  23. Turn the bread out onto a wire rack to cool completely.

Notes

Use very ripe bananas with brown spots for the best flavor and sweetness.
Ensure your zucchini is squeezed very dry to prevent a soggy loaf.
Avoid overmixing the batter, which can lead to a tough texture.
Allow the bread to cool completely on a wire rack to prevent a soggy bottom.