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Zucchini and bananas are the stars of this recipe, each contributing their unique set of health benefits. Zucchini is a remarkable vegetable that packs a nutritious punch. It is low in calories but high in vitamins A and C, which are crucial for maintaining a healthy immune system and promoting good skin health. Moreover, zucchini is rich in dietary fiber, which aids digestion and helps you feel full longer, making it a fantastic addition to any meal.

Zucchini Banana Breakfast Loaf

Discover the deliciously moist Zucchini Banana Breakfast Loaf, a perfect way to kickstart your day! This wholesome recipe combines the natural sweetness of ripe bananas with the subtle earthiness of zucchini, providing a healthy breakfast or snack option. Packed with vitamins and fiber, it's as nutritious as it is flavorful. Customize your loaf with nuts, chocolate chips, or spices for endless variations. Perfect for using up overripe bananas and leftover zucchini, this versatile loaf will delight your taste buds and nourish your body. Enjoy it plain or with a spread for a delightful breakfast treat!
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

2 ripe bananas, mashed (about 1 cup)

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg (optional)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal later.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Once grated, place it in a clean kitchen towel and squeeze out excess moisture. Set aside.

      Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, applesauce, eggs, and vanilla extract. Whisk until well combined and smooth.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).

          Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix the batter.

            Incorporate Add-ins: Gently fold in the grated zucchini, and if desired, add walnuts or pecans and chocolate chips. Make sure they are evenly distributed throughout the batter.

              Pour and Smooth: Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

                Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with aluminum foil.

                  Cool: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer the loaf to a wire rack to cool completely.

                    Slice and Serve: Once cool, slice the loaf and serve it as a delightful breakfast or snack. Enjoy it plain, or spread on a little butter or cream cheese for extra flavor!

                      Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 10 slices