Can I just say, I have an unhealthy addiction to baking. When I say unhealthy I mean, if I baked as much as my little heart desired, I would be very, very plump. So giving into my undying urge to bake, I whipped up banana-zucchini goodness!
I just finished my one week detox and one of the best parts about it was that I was forced to be creative with making meals so I wasn’t just eating raw veg the whole week. Healthy can taste good folks! Which is why these bars have no sugar in them.
They’re moist, delicious, and you can eat them guilt free any time of the day. Breakfast? Check!
Sweeteners like maple syrup, honey and dates make for a great sugar substitute while also adding a bit of flavor.
You can bake these as bars or in a bread tin. This little pan is brand new and I was really giddy to use it, so… bars. Plus, I find the bars easier to dig in to.
I’ve been regularly making banana bread forever, not clocking how much sugar I was dumping into it. I love a good banana bread, but it was time for something a little fresh. And I was surprised these turned out, because my first go with zucchini bread did not go well. It would always come out too moist and fall apart.
But not this time!
Pappa gobbled them up.
And if you really feel like indulging, eat them warm with a little butter. Yum!
I didn’t do it this time, but if you want to make a sweeter treat out of it, add some chocolate chips to the mix. I so am next time!
Healthy Banana Zucchini Bars
1 cup banana, mashedb>
1/3 cup plain Greek yogurt
1/4 cup olive oil
2 heaping tbs honey (or maple syrup; you can you both if you want something sweeter)
1 tbs tahini (or nut butter of choice)
1 cup zucchini, grated
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tbs baking powder
pinch of sea salt
1/2 cup chopped walnuts (optional)
1/2 cup chocolate chips (optional)
Preheat oven to 350 degrees F (180 C).
In a large bowl, whisk together banana, yogurt, olive oil and egg until well combined, then whisk in tahini and honey. Add grated zucchini.
In a separate bowl, combine flours, baking powder and salt. Slowly stir the dry ingredients into the banana mixture.
Once combined, fold in chopped walnuts if using (and/or chocolate chips).
Grease a 7x7in dish with olive oil (you can alternatively use a bread tin). Spread batter in pan evenly then bake for 35-40 minutes or until the top is brown.
Let cool for at least 10 minutes and eat eat eat!