This one bowl Zucchini Banana Bread is made without butter or oil, but so tender and flavourful that you’d never be able to tell it’s healthy! Greek yogurt, bananas, and shredded zucchini keep it extra moist, while a sprinkle of chocolate chips make it feel extra decadent.
I feel like Sundays are a good day for banana bread.
So are Mondays. And Tuesdays. And Wednesdays. And… any other day of the week. Well, any day of the week [that you also happen to have nice spotty bananas]. Because while I guess you technically could make banana bread with bananas that aren’t perfectly ripe, you probably don’t want to. That’s what Mom taught me when I was really little, and while my 8-year old self totally didn’t understand how bananas couldn’t be “ready” when they were right there, my older self gets it. Spotty brown bananas for the sweet, sweet win.
Actually, that seems to be my biggest struggle in life right now – bananas not ripening fast enough. I don’t know why stores think it’s a good idea to sell neon green bananas, but it takes over a week for those suckers to get to get anywhere close to edible. At least for me. I know different people like their bananas in different stages of ripeness, but for me it’s yellow with plenty of brown spots.
And when they reach the point of no return and become a spawning ground for fruit flies? We make banana bread…
Zucchini banana bread, in this case. In one bowl, because… who wants to clean more than that? I know I don’t… and I don’t even really mind cleaning my kitchen that. Especially if I’m feeling stressed out. For some reason, cleaning tends to calm me down when I’m feeling really overwhelmed. Maybe because it helps me get a sense of order and control when things feel so chaotic in my head? But I know, I know – this isn’t the time for psychoanalysis.
It’s a time for delicious banana bread.
Like most of my other banana bread recipes, this one is based off my much-loved Greek yogurt banana bread. I mean… if it ain’t broke, don’t fix it, right? Only I have fixed it a few times since then. And again for this particular variation.
I was kind of worried about the extra moisture the zucchini would add, so I left out one of the eggs and replaced the maple syrup with more coconut sugar to cut back on the wet ingredients. The result is quick bread made without any butter or oil that’s still super soft, tender, and full of flavour. I also wanted to add some chocolate chips without having them be in every bite (I’m strange, I know), so I took maybe 3 of 4 tablespoons and sprinkled them on top before putting the bread in the oven. If you wanted to, you could totally add the chocolate chips to the batter though. Or just leave them out completely. Either way, I think you’ll like this one.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
- 1 large egg
- 1/2 cup (110 g) plain 2% Greek yogurt
- 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
- 1/2 cup (100 g) coconut palm sugar*
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup (180 g) whole wheat pastry flour**
- 1 cup (115 g) shredded zucchini, squeezed of excess liquid***
- (optional) chocolate chips
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) bread pan.
- In a large mixing bowl, lightly beat the egg until the yolk breaks. Whisk in the yogurt, bananas, sugar, vanilla, cinnamon, baking powder, baking soda, and salt, mixing until smooth. Spoon in the flour and gently fold it in until just combined. Gently mix in the zucchini and chocolate chips if you're adding it to the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly, and sprinkle on chocolate chips if you just want them to be on top. Bake for 50 - 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
** You can also use all purpose flour or a mix of 3/4 cup (90 g) all purpose and 3/4 cup (90 g) of whole wheat flour.
*** I like to place a handful of shredded zucchini between two paper towels and squeeze it over the sink. This drains it of just the right amount of liquid to allow the muffins to cook properly.
Click here for nutrition facts
Looking for more healthy banana bread recipes? Try one of these!
How do you like your bananas? Green? Yellow? Spotty? Not at all?
More places to find me!
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!