We’re *almost* to the official start of summer so that means its time to share this delicious zucchini bread! I tried out this recipe a few weeks ago, and put half of it in the freezer, and I am (practically) drooling just thinking about it right now. I went into this recipe thinking it was probably going to be a disaster, but decided to give it a try anyways. And boy I am so glad I did because this recipe turned out delicious! Zucchini can be challenging to bake with because it has so much moisture, but this can also be a positive if used the right way! Make sure you take the extra minutes to squeeze out the extra water after you shred the zucchini to get the texture right!
The last time I attempted a zucchini recipe:
But this one, I’m telling ya,
It was dad approved so you can say its a good one;P
This bread is not only packed with veggies, contains no oils, and sweetened mainly by bananas! I used a combination of almond flour, whole wheat flour, and protein powder, but feel free to experiment with other flours. If you haven’t tried it, I suggest subbing 1/4 cup of flour in your favorite quick bread recipe with protein powder-you can hardly tell the difference, and adds some extra protein! I mean what more can you ask for folks?! This zucchini bread is perfect for breakfast, dessert, or anytime you need a snack. As soon as you make it, you’ll be drooling like me ;P I hope you give this recipe a try! If you recreate, comment below or tag us at #wholesomeandhappylife !!
Zucchini Banana Bread
This healthier version of zucchini bread is sweetened with bananas, no oil due to moisture from the zucchini, features almond flour and protein powder, and includes a vegan option! Perfect for a summer baked good (or lets be honest, any time of year)! Delicious for dessert, and healthy enough to be eaten at breakfast!
1/2cup whole wheat flouror another flour of choice (AP, GF, etc.)
1scoopvanilla protein powderor sub another 1/4 cup of flour
1/4 tsp sea salt
Mix ins (optional)
1/3cup chopped walnuts or pecans
chocolate chipshow many your heart desires 🙂
Preheat oven to 350°
Combine the wet ingredients in large mixing bowl
In a separate bowl, mix the dry ingredients
Slowly pour and mix dry into wet
Fold in mix ins of choice
Pour batter into lined or greased loaf pan
Top with more nuts and chocolate chips if desired
Bake at 350° for 40-45 min, until knife comes out clean and edges are starting to color
Let cool and Enjoy!
*The easiest way to shred zucchini finely is to use a food processor or high speed blender. Make sure to put the zucchini in a paper towel and squeeze out some of the excess water before continuing with the recipe.