01 Jul ZUCCHINI BANANA BREAD WITH WHOLEWHEAT AND HONEY(Eggless)/ Healthy Zucchini Bread
ZUCCHINI BANANA BREAD WITH WHOLEWHEAT AND HONEY Zucchini and banana teaming up to show off their prize winning camadrie in this luscious Wholewheat Zucchini Banana bread with Honey .An eggless version, with no sugar and no refined flour this one is the best of all those healthy cakes with a secret gateway of sneaking zucchini and bananas to your system..especially with fussy kids, thus is such a fabulous way of turning their most despised veggies and fruits into a cake, isnt it?
If you have relished a regular zucchini bread,or for that matter even if you haven’t tried, my version is a healthier alternative with no sugar, no refined flour . What substitutes these are Wholewheat flour and Honey apart from being an eggless loaf.
No sugar and no refined flour makes this super healthy and guilt free eating.Trying to keep up with my healthy adaptations of the regular cakes, I have used wheatflour and organic honey here , cutting down on elements that attract cholestrol and other heath issues
Bursting with the sweet flavor of the bananas, complimented by a strong undertone of the spices, this zucchini banana bread is super moist and tender due to the addition of the zucchini. With wholewheat and honey as substitutes for refined flour and refined sugar, this one is a phenomenon.This one is a super healthy cake that satiates everyone.Its eggless as well, but the blend of bananas and zucchini adds that moisture besides nutrients to make this not just soft in texture but a great option for people with dietary preferences as well.
Almost like a spiced cake, the cinnamon and nutmeg adds their presence in the cake through the beautiful aroma that dissipates your kitchen when the bread is being baked.You could almost feel the aroma around the kitchen as the bread bakes.
As a breakfast option, a tea time accompaniment or any anytime cake, this one is a clear winner. Slightly spiced with hints of cinnamon and nutmeg, and an undertone of the banana flavor that blends with the zucchini, it is moist and soft.Zucchini really is a wonder veggie when it comes to baking as it doesnt really hold on to any taste or flavor but adds in softness and passes on its nutrients to the resultant cake.Also as the bread bakes, the grated zucchini almost disappears beautifully without any traces to be seen in the baked bread. The honey as a replacement for sugar blends really well with the spices, bananas and zucchini to form a formidable blend of flavors.
Honey and jaggery are my best bests for wholewheat or gluten free cakes since they do not really have strong flavors that leave a lingering after effect on the baked cakes and muffins. I thought honey would be a better option that pairs with the list of ingredients here, but one could try with jaggery powder as well. Just a slight variation in taste, no change in texture though. Taking a step ahead, you could add in some walnuts ,and raisins or any other nuts that you may like for that crunch. I am not too fond of nuts in a bread ,hence left them out.
And like all loaf cakes and breads, this one takes a little longer to bake unlike the regular cakes and yeilds a rather dense texture,slightly different then a cake
Absolutely healthy and decadent, this one is definitely a house favorite and deserves not just a try but a recognition as a super healthy cake/bread that is full of nutrients and can be relished guilt free .And for the fussy kids, this one is a great option for not just enticing their taste buds with a healthy cake but also feeding their system with the nutrients of bananas and Zucchinis.
If you love this recipe and have tried it, do drop in a mention on Fb and Instagram by tagging me @indraniskitchenflavours.
If you love healthy versions of cakes then you might want to look at my Beetroot Brownie as well.
- Wholewheat Flour 240 gms 1 and ¾th cup
- Baking powder 1 tsp
- Baking Soda 1 tsp
- Cinnamon Powder ½ tsp
- Nutmeg powder ¼ tsp
- Salt ¼ tsp
- Zucchini 1 cup grated
- Dark Chocolate (optional) 80 gms 1 cup
- Jaggery 150 gms 1 cup
- Vegetable Oil 90 gms ½ cup
- Buttermilk ¼ cup
- Bananas 2
- Vanilla Essence 1 tsp
- Prepare a loaf tin by either greasing the same with a little butter or lining the base with a parchment paper.
- Seive the flour, baking soda, baking powder , salt, cinnamon powder and nutmeg powder and keep aside
- rate the zucchini and keep side
- In a bowl mash the bananas and keep aside
- Beat the oil and jaggery powder.Add the buttermilk and beat
- Now add the mashed bananas, zucchini and beat well
- Add vanilla essence
- Now mix the dry ingredients into the wet ingredients slowly with the spatula
- Do not over mix , just fold in the mix
- Bake in a preheated oven under 180 degrees for 50-55 minutes