Zucchini Banana Bread
When new neighbors move in, like in our neighborhood, I bake and take a quick bread to welcome them. Who doesn’t love a good quick bread? And especially when you’ve got a counter full of zucchini and some aging bananas, it’s the perfect solution.
This bread is so moist and because of the added Greek yogurt, it is less fat and because I try to reduce the sugar content as much as our taste buds will allow, it’s less sugar too. The whole wheat pastry flour along with the added zucchini pumps up the fiber content. Of course the bananas provide added potassium.
Neighborhoods remind us that we’re never alone. And we shouldn’t be. We need each other in good times and in challenging times. Solitary living warps the soul; sharing our stories with others enlivens the soul. We look after each other. We care for our properties and help those who struggle. We’ve seen a few changes this summer. New families arriving in time for the start of school balance the departure of fond friends who have found new opportunities out of state. We’ll miss you Lakes, but welcome the Allens.
So it’s time to share this delicious bread with new neighbors. New friends. New opportunities to serve and to be served by learning their story. We all have a story to share.
- Zucchini Banana Bread
- Cooking Spray
- 1/2 cup brown sugar
- 1/4 cup agave nectar
- 1/4 cup coconut oil, melted
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded zucchini (squeezed and drained in a paper towel)
- 1 cup mashed banana (about 2 ripe bananas)
- 1/2 cup chopped walnuts
- 1 1/2 cups whole wheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat the oven to 350 degrees F. Coat a 9 x 5-inch baking pan with cooking spray.
- Combine brown sugar, agave nectar, coconut oil, yogurt, egg and vanilla extract in a medium bowl. Whisk to combine well. Stir in zucchini, banana and walnuts.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl. Set aside.
- Add the dry ingredients to the wet ingredients and stir just until moistened.
- Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let bread cool in pan for 10 minutes. Remove the bread from the pan and place on wire rack. Allow to cool completely before slicing.
Notes
You can also bake in smaller bread loafs or mini loaf pans. This recipe will make six small loafs. Reduce baking time to 25-30 minutes.
You might also enjoy:
Coconut Zucchini Bread with Lemon Glaze
Double Chocolate Zucchini Muffins
karen
looks very moist and delicious! love the addition of zucchini to the traditional banana bread. thank you!!
Karen
It is super moist and mostly delicious! I hope you give it a try and let me know what you think. Karen
Faith Ralphs
This looks delicious! I love your beautiful words about neighborhoods. I’m sure you will miss the Lakes as neighbors. Knowing how sweet you are what good food you make, I’m sure they’ll miss you, too!
Karen
It’s true, I miss the Lakes very much. They were such great examples of how to be a good neighbor. But new folks move in and we start over. It’s sort of the circle of friendship in a way.