Description
This easy zucchini banana bread recipe is baked directly in mason jars for a portable, meal-prep friendly, and gift-worthy treat.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup zucchini, shredded & drained
- 1 ½ cups whole wheat or all-purpose flour
- ½ cup honey or brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease six 8 oz mason jars.
- Mix wet ingredients – Mash bananas, stir in zucchini, eggs, honey, and vanilla.
- Combine dry ingredients – Whisk flour, baking soda, cinnamon, and salt.
- Mix everything together until just combined. Do not overmix.
- Fill jars halfway, place on a baking sheet, and bake for 30-35 minutes.
- Seal the jars immediately while warm for freshness.
Notes
- For a gluten-free version, use almond or oat flour.
- Want extra sweetness? Add chocolate chips or walnuts.
- Store at room temperature for up to 1 week, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 250
- Sugar: 12g
- Sodium: 240mg
- Fat: 6g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: banana bread in a jar, zucchini banana bread, homemade banana bread, meal prep breakfast, baked banana bread, easy baking recipe