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Simple Whole Wheat Banana Zucchini Bread

Simple Whole Wheat Banana Zucchini Bread
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A moist and tender quick bread made with wholesome whole wheat flour, ripe bananas, and grated zucchini, sweetened with honey.

Ingredients

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  • 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, about 70°F)
  • 1/4 cup yogurt
  • 1/4 cup milk
  • 1.5 tsp vanilla
  • 3/4 cup zucchini (shredded and squeezed dry in a kitchen towel to prevent sogginess)
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Position an oven rack in the center.
  3. Shred the zucchini.
  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 9×5 inch loaf pan.
  7. Set the prepared loaf pan aside.
  8. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and 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 mixture together until well combined and smooth.
  12. Add the squeezed zucchini to the wet ingredient mixture.
  13. Stir the zucchini into the wet mixture to distribute evenly.
  14. Pour the wet ingredients into the dry ingredient mixture.
  15. Fold the wet and dry ingredients together gently using a spatula or wooden spoon until just combined.
  16. Stop folding as soon as you don't see dry patches; a few small streaks of flour are okay.
  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 (175°C) for 45-50 minutes.
  21. Check for doneness by inserting a toothpick into the center of the bread.
  22. The bread is done when the toothpick comes out with just a few moist crumbs (not wet batter).
  23. Let the bread cool in the pan for 5-10 minutes.
  24. Turn the bread out onto a wire rack.
  25. Let the bread cool completely on the wire rack before slicing and serving.

Notes

Always squeeze the shredded zucchini very well to prevent a soggy loaf.
Use very ripe bananas for the best sweetness and moisture.
Do not overmix the batter once wet and dry ingredients are combined.
Ensure your egg is at room temperature for smoother incorporation into the batter.

Find it online: https://familiesrecipes.com/simple-whole-wheat-banana-zucchini-bread/