Banana Zucchini Olive Bread (Printable Version)
# What You’ll Need:
→ Wet Ingredients
01 -
3 ripe bananas, 12 ounces (330 grams) or 1⅓ cup, mashed
02 -
2 medium zucchinis, 10 ounces (300 grams) or 2 cups, grated with the large holes of a box grater
03 -
½ cup (100 grams) sugar
04 -
¼ cup (55 grams) olive oil or another neutral vegetable oil
05 -
¼ cup (60 grams) almond milk or any other milk
06 -
1 tablespoon vanilla extract
→ Dry Ingredients
07 -
2 cups (300 grams) all-purpose flour or 50% whole-wheat flour and 50% all-purpose flour
08 -
2 teaspoons (8 grams) baking powder
09 -
1 teaspoon (4 grams) baking soda
10 -
⅛ teaspoon salt
→ Add-Ins (optional)
11 -
⅓ cup (60 grams) dark chocolate chips
12 -
½ cup (60 grams) walnuts, chopped
# Steps to Follow:
01 -
Preheat your oven to 175°C (350°F) and grease or line a loaf pan with parchment paper.
02 -
In a large mixing bowl, mash the bananas until smooth. Add grated zucchinis, sugar, olive oil, almond milk, and vanilla extract. Stir until fully combined.
03 -
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt.
04 -
Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing. If using add-ins, fold in the dark chocolate chips and/or chopped walnuts.
05 -
Pour the batter into the prepared loaf pan, spreading evenly. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Allow the banana zucchini bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
# Additional Notes:
01 -
Avoid squeezing excess moisture out of the grated zucchini to preserve the bread's moisture.