My children devoured down this wholesome loaf with out a clue that it turned into even true for them. I didn’t first of all divulge to the picky 6-12 months-old that it covered shredded zucchini, due to the fact I’m afraid she in no way would have even tried it. But as soon as she took a bite, she actually although she was ingesting normal ol’ banana bread…so I didn’t make a massive deal about the zucchini component

Healthy Zucchini Banana-Bread


  • 3/4 cup grated zucchini (approximately 1/2 of an average-sized zucchini)
  • 1 teaspoon sugar
  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup mashed bananafrom approximately 2 medium overripe bananas
  • 1/3 cup honey
  • 1/3 cup coconut oilmelted & slightly cooled
  • 1 eggat room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/3 cup plain yogurtat room temperature
  • 1 cup mini chocolate chipsoptional


  • With the rack in the center position, preheat the oven to 350°F. Generously grease an 8-by-4-inch loaf pan (I prefer using softened butter).
  • Place the grated zucchini in a colander set over a bowl. Sprinkle with the sugar and toss to coat. While you work on the batter, the sugar will draw the moisture out of the zucchini. Press down on the zucchini occasionally to squeeze the liquid into the bowl, removing as much liquid as possible before adding the zucchini to the batter.
  • In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine the drained shredded zucchini, mashed banana, honey, coconut oil, egg, and vanilla. Add half of the flour mixture to the wet ingredients; stir. Add the yogurt; stir. Add the remaining flour mixture and chocolate chips, if using. Stir until just blended.
  • Transfer the batter to the prepared loaf pan. Bake for 50 to 60 minutes, or until the center of the bread tests done with a toothpick (my loaf required 55 minutes). Check the bread between 20 and 30 minutes and lay a sheet of foil over the top if it’s getting too brown (I covered at 25 minutes). Once the bread is done, remove from the oven, carefully run a knife or thin spatula around the edge of the pan, and cool in the pan for 10 minutes. Run the knife around the edges again and then turn the loaf out onto a cooling rack to finish cooling.

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