Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist. The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar.
Nutrition per serving may change if servings are adjusted.
¾ cup all-purpose flour
¾ cup white whole-wheat flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup sugar
¼ cup canola oil or melted unsalted butter
1½ teaspoons vanilla extract
1 cup shredded zucchini (about 1 medium)
1 cup mashed ripe banana
Preheat oven to 350°F. Coat a 9-by 5-inch loaf pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl; set aside. Whisk eggs, sugar, oil (or melted butter) and vanilla in a medium bowl. Stir in zucchini and banana until well combined. Add the wet ingredients to the flour mixture and stir until just combined. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then turn the loaf out onto a rack to cool completely. Serve warm or at room temperature.
To make ahead: Store in an airtight container at room temperature for up to 2 days or wrap in plastic wrap, then foil, and freeze for up to 2 months.
178 calories;6 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 3 g protein; 26 mcg folate; 31 mg cholesterol; 15 g sugars; 13 g added sugars; 91 IU vitamin A; 5 mg vitamin C; 12 mg calcium; 2 mg iron; 189 mg sodium; 145 mg potassium
Carbohydrate Servings: 2
Exchanges: 1 fat, 1 other carbohydrate, 1 starch, ½ fruit