Banana Blueberry Zucchini Bread

 ¼ cup applesauce
 ¼ cup maple syrup (if not making for our kids' breakfast, we do 1/2 cup instead)
 2 eggs
 3 ripe bananas, mashed
 ¼ cup milk of choice (oat milk/nut milk if non-dairy)
 ¼ cup yogurt of choice (Greek if dairy/coconut if non-dairy)
 1 ½ tsp cinnamon
 ½ tsp nutmeg
 ¼ cup ground flax
 ¼ cup blueberries/chocolate chips/other add-in
 1 tsp baking soda
 1 tsp vanilla extract
 ½ tsp salt
 1 ¾ cups whole wheat pastry flour
 1 medium zucchini, grated and water drained (we use a paper towel to squeeze out all the retained water)
 Maple sugar and cinnamon to sprinkle on top

1

Preheat oven to 325F and grease a loaf pan.

2

In a large bowl, beat the applesauce, maple syrup, eggs, mashed bananas, grated (and drained) zucchini, yogurt, and milk with a whisk.

3

Add in the baking soda, vanilla, salt, cinnamon, nutmeg, and ground flax. Whisk together til well combined.

4

Use a mixing spoon to add in the flour until just combined (they key is to never over mix the flour or it'll dry out your bread). Gently fold in the blueberries/chocolate chips.

5

Pour batter into the greased loaf pan and sprinkle maple sugar and cinnamon on top. Bake for 45-50 minutes. Enjoy!

Ingredients

 ¼ cup applesauce
 ¼ cup maple syrup (if not making for our kids' breakfast, we do 1/2 cup instead)
 2 eggs
 3 ripe bananas, mashed
 ¼ cup milk of choice (oat milk/nut milk if non-dairy)
 ¼ cup yogurt of choice (Greek if dairy/coconut if non-dairy)
 1 ½ tsp cinnamon
 ½ tsp nutmeg
 ¼ cup ground flax
 ¼ cup blueberries/chocolate chips/other add-in
 1 tsp baking soda
 1 tsp vanilla extract
 ½ tsp salt
 1 ¾ cups whole wheat pastry flour
 1 medium zucchini, grated and water drained (we use a paper towel to squeeze out all the retained water)
 Maple sugar and cinnamon to sprinkle on top

Directions

1

Preheat oven to 325F and grease a loaf pan.

2

In a large bowl, beat the applesauce, maple syrup, eggs, mashed bananas, grated (and drained) zucchini, yogurt, and milk with a whisk.

3

Add in the baking soda, vanilla, salt, cinnamon, nutmeg, and ground flax. Whisk together til well combined.

4

Use a mixing spoon to add in the flour until just combined (they key is to never over mix the flour or it'll dry out your bread). Gently fold in the blueberries/chocolate chips.

5

Pour batter into the greased loaf pan and sprinkle maple sugar and cinnamon on top. Bake for 45-50 minutes. Enjoy!

Banana Blueberry Zucchini Bread

4 Comments

  1. Hi tiff! Do you think this will work w/o any maple syrup at all? Bub still little enough that we’re avoiding added sugars when we can

    1. Hey Jenna! I totally get it bc we tried to do the same with Sawyer! So the maple syrup definitely adds the sweetness but if you take it away, I’d suggest replacing it with something else such as more super ripened bananas and dried dates thrown into a food processor (they also sell a syrup called Just Date Syrup at Whole Foods if you want to skip the step of the food processor). Hope this helps!

    1. Hi Janique! So the whole wheat pastry flour is a lot more finely ground than regular whole wheat flour and produces much softer and lighter baked items. The taste is also closer to regular white flour with the added nutritional benefits of whole wheat. If possible, I definitely recommend the whole wheat pastry flour, but if you don’t have any on hand, the best substitution in general is to mix half all-purpose flour and half whole wheat flour so they combine in total to the amount of whole wheat pastry flour needed. Hope this helps!

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