Servings 8 servings
Ingredients
- 1 3/4 cups whole wheat flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup mashed very ripe bananas
- 3/4 cup plain Greek yogurt, whole or nonfat
- 2 large eggs
- 1 1/2 cups shredded zucchini, drained (See Kelly’s Note)
- 1/4 cup extra-virgin olive oil
- 2 teaspoons vanilla extract
- 2/3 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
- In a medium bowl, whisk together flour, brown sugar, baking soda and salt.
- In a separate medium bowl, whisk together the bananas, Greek yogurt, eggs, zucchini, olive oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Stir in chopped nuts or chocolate chips (optional).
- Pour the batter into the prepared pan.
- Bake the bread until a toothpick inserted comes out clean, 50 to 60 minutes. Remove it from the oven and allow it to cool in the pan for 15 minutes before slicing and serving.
Notes
- Draining as much moisture as possible from the zucchini is important to avoid a batter that is too wet and won’t bake through consistently.
- Storing: Store in an airtight container or tightly wrapped in plastic wrap at room temperature. It will stay fresh for up to 3 days. For longer storage, transfer the wrapped bread to the refrigerator, where it can last up to a week.
- Freezing: You can either freeze the whole loaf, part of the loaf or even individual slices. Just be sure to wrap the bread tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
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