This hearty Banana Zucchini Breakfast Loaf combines the natural sweetness of ripe bananas with the moisture of fresh zucchini for a nutritious morning treat that doesn’t sacrifice flavor. Topped with a crunchy maple pecan mixture that caramelizes beautifully while baking, this loaf is substantial enough to keep you satisfied until lunch. Made with wholesome ingredients like rolled oats, Greek yogurt, and minimal sweetener, it’s a guilt-free way to start your day that tastes indulgent enough to feel like a special occasion. Perfect with your morning coffee or as an afternoon pick-me-up, this versatile quick bread bridges the gap between breakfast and dessert.
Ingredients
For the Loaf:
- 2 cups (200g) rolled oats, divided
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 ripe bananas, mashed (about 200g)
- 1 medium zucchini, grated and excess moisture squeezed out (about 150g)
- 2 large eggs
- ¼ cup (60ml) pure maple syrup
- 1 cup (245g) Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons (30ml) coconut oil, melted
For the Topping:
- ½ cup (50g) pecans, roughly chopped
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- Pinch of sea salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides to make removal easier.
Creating Oat Flour
- Place 1½ cups of the rolled oats in a food processor or blender.
- Pulse until the oats reach a flour-like consistency, about 30-45 seconds.
- Set aside the remaining ½ cup of whole oats for texture.
Mixing Dry Ingredients
- In a large mixing bowl, combine the freshly ground oat flour, the reserved whole oats, baking powder, cinnamon, nutmeg, and salt.
- Whisk together to ensure even distribution of the spices and leavening agent.
Preparing Wet Ingredients
- In a separate medium bowl, mash the ripe bananas thoroughly with a fork.
- Add the grated zucchini (make sure you’ve squeezed out excess moisture using a clean kitchen towel or paper towels).
- Whisk in the eggs, maple syrup, Greek yogurt, and vanilla extract until well combined.
Combining the Batter
- Pour the wet ingredient mixture into the bowl with the dry ingredients.
- Add the melted coconut oil.
- Fold everything together gently with a spatula until just combined. Be careful not to overmix, which could result in a dense loaf.
Preparing the Topping
- In a small bowl, combine the chopped pecans, maple syrup, cinnamon, and a pinch of sea salt.
- Mix until the pecans are evenly coated with the maple syrup and spice.
Baking
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Sprinkle the pecan topping evenly over the surface of the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cooling and Serving
- Allow the loaf to cool in the pan for 10 minutes.
- Using the parchment paper overhang, carefully lift the loaf out of the pan and place it on a wire rack to cool completely before slicing.
- Once cool, slice into 8-10 even pieces using a serrated knife.
Nutritional Information and Timing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Servings: 8-10 slices
Nutritional Information (per slice, based on 10 slices):
- Calories: 230
- Protein: 8g
- Carbohydrates: 27g
- Fiber: 4g
- Sugars: 10g
- Fat: 10g
- Sodium: 120mg
Cooking Tips and Tricks
- Zucchini preparation: The key to proper moisture balance is removing excess water from the zucchini. After grating, place it in a clean kitchen towel and squeeze firmly to extract as much liquid as possible.
- Banana ripeness: Use very ripe bananas with plenty of brown spots for maximum natural sweetness and best flavor. This allows you to use less added sweetener.
- Oat selection: For best results, use traditional rolled oats rather than quick oats or steel-cut varieties. Quick oats absorb too much moisture, while steel-cut won’t blend properly.
- Topping technique: Gently press the pecan topping into the batter slightly before baking to ensure it adheres well and doesn’t fall off when slicing.
- Testing doneness: Since this loaf is quite moist, the toothpick test may be slightly misleading. The toothpick should come out mostly clean, but a few moist crumbs are fine. If you see wet batter, continue baking.
- Even baking: If you notice the top browning too quickly, loosely cover the loaf with aluminum foil for the last 10-15 minutes of baking.
- Cooling patience: Allow the loaf to cool completely before slicing to prevent crumbling. The texture improves as it cools, allowing the flavors to settle.
Variations and Substitutions
- Flour options: Replace the ground oats with 1½ cups of whole wheat flour or a 1:1 gluten-free flour blend if preferred.
- Yogurt alternatives: Substitute the Greek yogurt with dairy-free yogurt, unsweetened applesauce, or mashed sweet potato for a dairy-free version.
- Oil variations: Substitute melted butter, olive oil, or avocado oil for the coconut oil depending on your preference.
- Sweetener swaps: Replace maple syrup with honey, agave nectar, or coconut sugar (reduce to 3 tablespoons if using granulated sweetener).
- Nut-free topping: Use pumpkin seeds, sunflower seeds, or a simple oat streusel (combine ¼ cup oats, 1 tablespoon flour, 1 tablespoon maple syrup, and ½ teaspoon cinnamon) instead of pecans.
- Fruit additions: Add ½ cup of blueberries, chopped apple, or chocolate chips to the batter for extra flavor and texture.
- Spice variations: Try adding ½ teaspoon of cardamom, ginger, or allspice for different flavor profiles, or add 2 tablespoons of poppy seeds for additional texture.
Common FAQs
Can I make this loaf gluten-free?
Yes, ensure you use certified gluten-free oats since regular oats may have cross-contamination. The rest of the ingredients are naturally gluten-free.
Why did my loaf turn out dense or gummy?
This can happen if the zucchini wasn’t properly drained, the batter was overmixed, or the loaf was underbaked. Make sure to squeeze all excess moisture from the zucchini, mix just until ingredients are combined, and ensure the center is fully baked.
Can I make this into muffins instead of a loaf?
Absolutely! Divide the batter among 12 muffin cups and reduce the baking time to 20-25 minutes. The pecan topping works beautifully on muffins as well.
Is this loaf freezer-friendly?
Yes, this loaf freezes exceptionally well. Slice it first, then wrap individual slices in plastic wrap and store in a freezer bag. Thaw at room temperature or microwave for 30 seconds when ready to enjoy.
Can I reduce the sugar content further?
You can reduce the maple syrup to 2 tablespoons if your bananas are very ripe and sweet. You might also consider adding a teaspoon of cinnamon to enhance the perceived sweetness without additional sugar.
Storage and Make-Ahead Tips
- Room temperature storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days. Place a paper towel in the container to absorb any excess moisture.
- Refrigeration: For longer storage, refrigerate in an airtight container for up to 1 week. The flavor often improves after a day in the refrigerator as the spices meld.
- Freezer storage: Wrap the entire loaf or individual slices tightly in plastic wrap, then aluminum foil or a freezer bag. Freeze for up to 3 months.
- Thawing: Thaw frozen slices at room temperature for about an hour, or microwave individual slices for 20-30 seconds.
- Refreshing: To refresh slightly stale slices, toast lightly or warm in a 300°F (150°C) oven for 5 minutes.
This Banana Zucchini Breakfast Loaf is a delicious way to incorporate more vegetables and whole grains into your morning routine. The combination of fruits, vegetables, and wholesome ingredients creates a satisfying breakfast option that feels special enough for weekend brunch but is nutritious enough for everyday enjoyment. With its perfect balance of sweetness and spice, topped with crunchy, maple-glazed pecans, this loaf will quickly become a family favorite that everyone will request again and again.
