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one bowl zucchini banana bread


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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 1 hours

Servings: 12


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Step 1

Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) bread pan.

Step 2

In a large mixing bowl, lightly beat the egg until the yolk breaks. 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. Gently mix in the zucchini and chocolate chips if you’re adding it to the batter.

Step 3

Pour the batter into the prepared loaf pan, spreading it out evenly, and sprinkle on chocolate chips if you just want them to be on top. Bake for 50 – 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 4

Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

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