Preheat oven to 325°F/165°C/150°C fan, and grease a 8x4 inch (20x10 cms) loaf tin.
In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon and set aside.
180 grams all purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking flour, 1 teaspoon ground cinnamon
In a separate bowl beat the egg, butter and vanilla with both sugars.
1 egg, 100 grams white sugar, 110 grams brown sugar
Fold the sifted ingredients into the egg mixture till just combined then gently stir in bananas and zucchini. Pour into the greased pan and bake for 40 minutes or till a toothpick inserted in the middle comes out clean. Cool in the pan before removing.
There is no need to peel the zucchini before grating.
Storing - cover and store the bread in a cool part of the kitchen or in the fridge, it will keep for up to 3 days.Wrap the zucchini bread and freeze in slices for convenience. Place the wrapped slices in a freezer bag and freeze for up to 2 months, then thaw at room temperature.To serve it warm, toast in a dry skillet on low heat or place on a baking tray and reheat in a low oven.
Zucchini Banana Bread
Amount Per Serving
Calories 217Calories from Fat 9
% Daily Value*
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 117IU2%
Vitamin C 8mg10%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.