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Introduction
Banana bread has long been a beloved staple in many households, often born from the need to use up overripe bananas. This innovative twist on the classic recipe, however, takes its origins from the 1960s health food movement, when bakers began experimenting with adding vegetables to baked goods. By incorporating zucchini, we not only boost the nutritional value but also add moisture without extra fat. The addition of dark chocolate chips is a nod to the increasing awareness of the health benefits of dark chocolate, which gained popularity in the early 2000s. This recipe perfectly embodies the modern approach to baking: creating treats that are both delicious and nutritious, satisfying our cravings while nourishing our bodies.
Ingredients
• 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 ripe medium bananas, mashed (about 1 1/2 cups)
• 1 cup grated zucchini, excess moisture squeezed out
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup light brown sugar, packed
• 1/4 cup honey
• 2 teaspoons vanilla extract
• 1 cup dark chocolate chips (60-70% cocoa)
• 1/2 cup chopped walnuts (optional)
Step 1:
Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
Step 2:
In a large bowl, whisk together the sifted flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 3:
In another bowl, mash the ripe bananas and mix in the grated zucchini (ensure excess moisture has been squeezed out).
Step 4:
In a separate bowl, whisk together the eggs, melted and cooled butter, brown sugar, honey, and vanilla extract until smooth.
Step 5:
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Step 6:
Fold in the dark chocolate chips and chopped walnuts (if using).
Step 7:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 8:
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Step 9:
Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing.
Q: Can I make this recipe gluten-free?
A: Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Q: How can I make this recipe vegan?
A: Replace eggs with mashed banana or applesauce, and use coconut oil or vegan butter instead of regular butter.
Q: Can I reduce the sugar content?
A: Yes, you can use 1/2 cup brown sugar and increase honey to 1/3 cup for a healthier option.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
• To make this recipe vegan, use mashed ripe bananas or applesauce as an egg substitute, and replace butter with coconut oil or vegan butter.
• For a healthier option, you can reduce the sugar content by using 1/2 cup of brown sugar and increasing the honey to 1/3 cup.
• Choose very ripe bananas with brown spots for the best flavor and natural sweetness.
• Pat the grated zucchini dry with paper towels to remove excess moisture, which can affect the texture of the bread.
• This recipe contains wheat (gluten), eggs, and dairy. The optional walnuts are tree nuts.
Slice the cooled bread and serve at room temperature. For a warm treat, lightly toast individual slices.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months.
While the oven is preheating, prepare your ingredients. Mash bananas and grate zucchini first to allow excess moisture to drain while you mix other ingredients.
- Don't overmix the batter; gentle folding ensures a tender crumb.
- Use very ripe bananas for the best flavor and natural sweetness.
- Squeeze out excess moisture from the zucchini to prevent a soggy loaf.
For a tropical twist, replace walnuts with 1/2 cup of shredded coconut. For a spicier version, add 1/4 teaspoon of ground cardamom to the dry ingredients.
Serve with a cup of hot coffee or chai tea. For a dessert option, pair with a scoop of vanilla ice cream.
Year-round, but especially good in late summer when zucchini is abundant.
Contains wheat (gluten), eggs, and dairy. Optional ingredients include tree nuts (walnuts).
