Name: Zucchini Banana Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Cuisine: American
Ingredients: 1 ½ cups plain (all purpose) flour; ½ cup caster (granulated) sugar; 1 tsp baking powder; ½ tsp baking soda; Pinch of salt; 1 large egg; 2 tsp vanilla extract; ½ cup mashed banana; 1 cup grated unpeeled zucchini; 1 tbsp oil

Do you know what’s my favorite thing about winter? Baking, of course. I made this zucchini banana bread a couple of weeks ago when it was freezing here in Adelaide.

I’ve been experimenting with zucchinis a lot lately. After my successful attempts with zucchini chocolate cake and vegan zucchini balls, I’m happy to introduce you to my next zucchini favorite, this moist and delicious bread.

Generally, I don’t make breads on a regular basis. But this banana bread filled with zucchinis has taken a special place in my “most loved recipes” collection.

So what’s so special about this bread? Its super moist – thanks to the zucchinis and bananas in it. Its dairy free and healthy. And totally YUM!

Yield: 1 loaf

Zucchini Banana Bread

Easy and delicious zucchini bread loaded with bananas! Perfect for breakfast, dessert or snack!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 ½ cups plain (all purpose) flour
½ cup caster (granulated) sugar
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 large egg
2 tsp vanilla extract
½ cup mashed banana
1 cup grated unpeeled zucchini
1 tbsp oil

Instructions

Preheat oven to 180C (160C for fan-forced).
Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
In a separate small bowl, whisk together egg and vanilla extract.
Make a well in the center of the flour mixture, and pour the egg mixture into it. Fold gently.
Add in banana, zucchinis and oil. Fold again very gently. Set aside.
Grease and line an 8” x 4” bread pan with parchment (baking) paper. Make sure the paper hangs over the edges.
Pour bread mixture into the pan. Smooth the top using a spatula. Transfer it to the oven and bake for 30-40 minutes or until a skewer inserted comes out clean.
Leave the bread to cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely.

Notes

- This recipe is dairy free.
-To make this bread gluten free, simply substitute regular flour with gluten free flour. Make sure you use gluten free baking powder.
- I used an 8 x 4 inches bread pan to make this bread.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 44Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 23mgSodium 166mgCarbohydrates 4gFiber 1gSugar 2gProtein 1g