Honey-Agave Banana Zucchini Bread

Name: Honey-Agave Banana Zucchini Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: one 9×5-inch loaf (about 10 slices)
Ingredients: 1¾ cups all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; ½ tsp kosher salt; 1 cup mashed ripe banana (about 2 medium); 1 cup zucchini (finely grated, squeezed firmly in a clean kitchen towel); ⅓ cup unsalted butter (melted and cooled); ¼ cup honey; ¼ cup agave nectar; 2 large eggs (room temperature); 1 tsp vanilla extract; butter (for the pan)

Two loaves in one — ripe banana for sweetness, grated zucchini for moisture, and no refined sugar. Honey and agave do the sweetening, and it bakes low at 325°F so the crust doesn't run ahead of the center.

Creator Verified

20 min
Prep: 50–55 min
Cook: 12
Ingredients: one 9×5-inch loaf
Yield

Ingredients

Slices 10

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Steps

Preheat the oven to 325°F (165°C). Butter a 9×5-inch loaf pan and line it with parchment paper.
Grate the zucchini finely, then wring it out firmly in a clean kitchen towel over the sink. Measure 1 cup after squeezing.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
In a large bowl, whisk the melted butter, honey, agave, mashed banana, eggs, and vanilla until smooth.
Fold the dry ingredients into the wet mixture with a spatula just until combined, then gently fold in the wrung-out zucchini.
Pour into the prepared pan. Bake at 325°F for 50–55 minutes, until a tester inserted into the center comes out clean.
Cool in the pan 10 minutes, then transfer to a wire rack. Give it at least another 15 minutes before slicing — it's crumbly while warm.

Substitutions

Sweetener: all honey or all agave works — keep the total at ½ cup

Rachel's tips

Squeeze the zucchini harder than feels necessary. Between the banana and the zucchini this batter carries a lot of moisture already, and excess water is what makes the center gummy.
Measure both the banana and the zucchini *after* mashing and squeezing, not before.
Like the other honey bakes, this goes in at 325°F rather than 350°F — honey and agave brown faster than sugar.
Honey isn't recommended for babies under 12 months.

Equipment

9×5-inch loaf pan, parchment paper, box grater, wire rack

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Recipe by Rachel · From TexMex Mashup on YouTube · Dietary: vegetarian, no refined sugar · Contains: gluten, egg, dairy