Nutritious Zucchini Banana Bread with Whole Grains
This delectable Whole-Grain Zucchini Banana Bread blends the natural sweetness of bananas with the subtle earthiness of zucchini, offering a moist and wholesome treat perfect for any time of the day. Originally adapted from a pregnancy cookbook, this bread is enriched with high-omega eggs, whole wheat flour, and nutritious add-ins like oat bran and ground flax seeds. Enhanced with the crunch of pecans and the chewy sweetness of raisins, it's a balanced breakfast, snack, or dessert. Enjoy it plain or spread with a hint of butter, served warm or at room temperature.
12
Servings
N/A
Calories
15
Ingredients
Ingredients
bananas
2 medium (peeled and mashed)
high-omega eggs
2 (beaten)
sugar
3/4 cup (granulated)
vanilla extract
1 teaspoon (pure)
canola oil or olive oil
1/2 cup
zucchini
1 1/2-2 cups (peeled and grated)
whole wheat flour
3/4 cup
oat bran
1/2 cup
ground flax seeds
1/2 cup (preferably blueberry-flavored)
pecan chips
3/4 cup (chopped)
raisins
1/2 cup
salt
1/2 teaspoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
cinnamon
1 teaspoon (ground)
Instructions
1
Preheat the oven to 350°F (175°C). Prepare a loaf pan or muffin tins by coating them with cooking spray or lining with parchment paper.
2
In a large mixing bowl, combine the peeled and mashed bananas, eggs, sugar, vanilla extract, and your choice of canola or olive oil. Beat the ingredients together until well mixed.
3
Gently fold in the grated zucchini until it is evenly distributed throughout the mixture.
4
In a separate bowl, whisk together the whole wheat flour, oat bran, ground flax seeds, pecan chips, raisins, salt, baking powder, baking soda, and cinnamon.
5
Gradually add the dry ingredients to the banana mixture, stirring until just combined.
6
Pour the batter evenly into the prepared loaf pan or muffin tins.
7
Bake for about 45 minutes if using a loaf pan, or 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
8
Allow to cool slightly before removing from the pan. Let it cool completely on a wire rack before slicing or storing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main flavors of this bread?
This bread blends the natural sweetness of bananas with the subtle earthiness of zucchini for a moist and wholesome treat.
Is this recipe whole-grain?
Yes, it is a whole-grain bread enriched with whole wheat flour, oat bran, and ground flax seeds.
How many bananas do I need for this recipe?
You will need 2 medium bananas that have been peeled and mashed.
What type of eggs are recommended?
The recipe suggests using 2 beaten high-omega eggs for extra nutrition.
How much sugar is required?
The recipe calls for 3/4 cup of granulated sugar.
Can I use olive oil in this bread?
Yes, you can use 1/2 cup of either canola oil or olive oil.
How much zucchini is needed?
You should use between 1 1/2 to 2 cups of peeled and grated zucchini.
Do I need to peel the zucchini?
Yes, the recipe specifies that the zucchini should be peeled and grated.
What type of flour is used?
The bread uses 3/4 cup of whole wheat flour.
How much oat bran is included?
The recipe includes 1/2 cup of oat bran for added fiber and nutrition.
What kind of flax seeds should I use?
Use 1/2 cup of ground flax seeds, preferably blueberry-flavored if available.
What type of nuts are in the bread?
The recipe calls for 3/4 cup of chopped pecan chips.
Does this bread contain raisins?
Yes, the bread contains 1/2 cup of raisins for chewy sweetness.
What spices are used for seasoning?
The bread is seasoned with 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt.
What is the preheat temperature for the oven?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How long does the loaf bake?
If using a loaf pan, the bread should bake for about 45 minutes.
Can I make muffins with this batter?
Yes, the batter can be baked in muffin tins.
How long do the muffins take to bake?
Muffins should bake for approximately 25 minutes.
How do I check if the bread is done?
Insert a toothpick into the center; if it comes out clean, the bread is finished baking.
How should I prepare the baking pan?
Coat the loaf pan or muffin tins with cooking spray or line them with parchment paper.
How many servings does this recipe make?
This recipe makes approximately 12 servings.
Is this recipe pregnancy-friendly?
Yes, it was originally adapted from a pregnancy cookbook and is tagged as pregnancy-friendly.
Should I let the bread cool before slicing?
Yes, allow it to cool slightly in the pan and then cool completely on a wire rack before slicing.
Does the recipe use baking soda and powder?
Yes, the recipe uses 1/2 teaspoon each of baking powder and baking soda.
How do I combine the ingredients?
Mix wet ingredients first, fold in zucchini, whisk dry ingredients separately, and then gradually stir dry into wet until just combined.
What type of vanilla extract should I use?
The recipe recommends 1 teaspoon of pure vanilla extract.
Can I serve this bread with butter?
Yes, it is delicious plain or spread with a hint of butter.
Is this a quick bread recipe?
Yes, it is categorized as a quick bread and an easy homemade recipe.
What is the texture of the bread?
The bread is moist and balanced with crunchy pecans and chewy raisins.
Can this be eaten for breakfast?
Absolutely, it is suitable for breakfast, a healthy snack, or a dessert.