Zucchini Banana Bread

• servings: 12 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 large egg

1/2 cup (110g) plain 2% Greek yogurt

2 medium (200g) ripe bananas (mashed (about 1 cup)

1/2 cup (100g) brown sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cup (180g) all-purpose flour or whole wheat pastry flour*

1 cup (115g) shredded zucchini (about 1 small zucchini) (squeezed of excess liquid**)

3/4 cup (143g) chocolate chips (plus more for the top (optional)

Directions

Preheat oven to 350ºF, and lightly grease a metal 9x5-inch loaf pan with nonstick spray. Set aside.

In a large mixing bowl, lightly beat the egg and whisk in the yogurt, bananas, sugar, vanilla, cinnamon, baking powder, baking soda and salt, mixing until smooth.

Spoon in the flour and gently fold it in until just combined. Avoid overmixing. Gently mix in the zucchini and chocolate chips.

Pour the batter into the prepared loaf pan, spreading it out evenly, and sprinkle on extra chocolate chips, if desired. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.

Remove the bread from the oven and place on a rack to cool completely (at least 1 hour) before removing from the pan.

Nutrition

• Serving Size: 1 slice
• Calories: 182 kcal
• Total Fat: 4 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0.4 g
• Trans Fat: 0.002 g
• Cholesterol: 16 mg
• Sodium: 143 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 18 g
• Protein: 3 g