Zucchini Banana Bread

This sweet, cinnamon-spiced loaf made with banana and grated zucchini, is moist, tender and easy, with a yummy firm crust and soft crumb. It is a great way to use up a courgette glut.

Course Breakfast, lunch box, Snack

Cuisine American

Diet Vegetarian

Keyword zucchini banana bread, courgette banana bread, zucchini bread, banana bread, zucchini recipes, courgette recipes, quick bread

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 217kcal

Author Nicole Shroff

Ingredients

180 g all purpose flour 1½ cups
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 egg
100 g white sugar ½ cup
110 g brown sugar ½ cup
60 g melted butter ¼ cup or ½ stick
1½ teaspoon vanilla
150 g mashed banana ½ cup
300 g shredded zucchini 2 cups

Instructions

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 180 g all purpose flour (1½ cups), ½ tsp salt, ½ tsp baking soda, ½ tsp baking powder and 1 tsp ground cinnamon and set aside.
180 g all purpose flour, ½ tsp salt, ½ tsp baking soda, ½ tsp baking powder, 1 tsp ground cinnamon
In a separate bowl beat 1 egg, 60 g melted butter and 1½ tsp vanilla with 100 g white sugar and 110 g brown sugar.
1 egg, 100 g white sugar, 110 g brown sugar, 1½ tsp vanilla, 60 g melted butter
Fold the sifted ingredients into the egg mixture till just combined then gently stir in 150 g mashed banana and 300 g shredded zucchini. Pour into the greased pan and bake for 60 minutes or till a toothpick inserted in the middle comes out clean. Leave the bread to cool in the pan before turning out.
150 g mashed banana, 300 g shredded zucchini

Notes

Oven temperature - 325°F/165°C is on the lower side for a quick bread but lower ans slower gives a more even bake, better crust and less risk of the outside setting before the wet middle cooks through. The lower temperature gives the wet centre more time to cook without burning the outside.

Bake time varies - use the toothpick test. As the zucchini is not squeezed dry, the batter is wet and the loaf can take 15–30 minutes longer than stated depending on how juicy your zucchini is and how your oven runs. It is done when a toothpick pushed into the centre comes out clean and the top springs back. Cover the top loosely with foil if it browns before the middle is cooked.

Don't peel the zucchini - the skin softens as it bakes and adds colour and nutrients. You only need to wash, dry and trim the ends before grating.

Don't drain the zucchini - keeping the moisture in gives a softer, more tender loaf but a longer bake. For a quicker, more predictable bake and a firmer crumb, squeeze the grated zucchini dry in a tea towel first.

Don't over mix - fold the wet and dry ingredients together till only just combined as over mixing makes the loaf tough and dense.

To make into muffins - spoon into a 12-hole muffin tin and bake at the same temperature for 20–25 minutes. These have a more accurate bake time than the loaf and they great for breakfast and lunchboxes.

Storing - keep covered in a cool spot or in a sealed box in the fridge for up to 3 days. Freeze in slices for up to 2 months and thaw at room temperature.

Less sugar - the banana adds some sweetness so you can halve the amount of sugar if you prefer.

Nutrition