Now here’s a healthy twist on zucchini bread you can really sink your teeth into. Moist, not too sweet, with a healthy fruit, veggie and even chocolate, what more could you want?  Certainly taste is a huge factor and this quick bread does deliver.

Of course, with this recipe I’ve pared down on the amount of sugar often found in the usual zucchini bread concoctions.  I also used whole wheat flour in place of white flour for an added bonus of extra B vitamins and fiber. While zucchini does have moistness in it, to prevent the bread from becoming overly dry, an overly ripe banana helps to provide just the right touch preserving moistness. I even threw in some chia seeds (feel free to replace them with ground flax seed if you like!). For such a tiny seed, they deliver a massive amount of nutrients – fiber, protein, manganese, magnesium, antioxidants, and omega-3 fatty acids. And we all know the extra special flavor chocolate chips add to any quick bread recipe.

Anyone plant a garden this spring?  Is zucchini part of it?  If so, this will be your go-to recipe on using up the prolific zucchini plant when they ripen.  Perfect for the family, company coming over, sharing with your neighbors or friends, or just whenever you feel like baking some bread, this recipe fits the bill.

Photo Taken by Cheryl Mussatto

Tasty Zucchini Banana with Chocolate Chips – Makes one loaf

Nutrition: Calories – 200; Total Fat – 8 grams; Protein – 2 grams; Carbohydrates – 30 grams; Fiber – 12 grams; Sodium – 115 grams

Ingredients:

2 cups shredded, unpeeled zucchini

½ cup mashed ripe banana

¼ cup honey

¼ cup brown sugar

¼ cup canola oil

1 teaspoon vanilla extract

2 large eggs

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 cups whole wheat flour

2 teaspoons chia seeds (ground flax seeds can also be substituted)

½ cup semi-sweet chocolate chips – mini or regular

Directions:

  1. Preheat the oven to 375 degrees F. Lightly grease bottom only of a 9 x 5 x 3 inches loaf pan.
  2. Grate the zucchini, and then use a paper towel to soak up excess moisture.
  3. In a large bowl, beat together the banana, honey, brown sugar, canola oil, and vanilla extract until smooth. Add the eggs and beat again until combined.
  4. Add to the batter, the cinnamon, baking soda, baking powder, salt, whole wheat flour, and chia seeds. Mix together on low speed just until the flour is not longer dry, for about 12-15 seconds.
  5. Fold in by hand the zucchini and chocolate chips.
  6. Pour the batter into the loaf pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for about 5 minutes and then gently remove from pan.
  8. Cool completely before slicing. To store, wrap and refrigerate no longer than one week.
Categories: Recipes

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Cheryl Mussatto

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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