Description
This recipe for Zucchini Banana Bread offers a delightful twist on a classic, incorporating grated zucchini for added moisture and nutrients. It’s a simple, comforting bake perfect for a snack or breakfast.
Ingredients
- 200 g Zucchini (typically 1 large zucchini)
- 250 g Banana (typically 2 med/large bananas)
- 100 g Brown sugar (½ cup)
- 2 eggs
- 125 ml Olive oil (mild) (½ cup)
- 160 g flour (1 Cup)
- 160 g wholemeal flour (1 Cup)
- 3 teaspoon baking powder
- 2 teaspoon cinnamon
Instructions
- Mash the bananas; you want approximately 270g of mashed banana or 1 metric cup.
- Grate the zucchini; you want approximately 200g of grated zucchini, which is around 2 metric cups.
- Squeeze out the zucchini with your hands to remove as much liquid as possible.
- Heat your oven to 180 degrees Celsius (360 F). Prepare a loaf tin; if using a regular loaf tin, line it with baking paper.
- In a medium-sized bowl, whisk the oil, eggs, and mashed banana.
- Add the sugar and whisk until well combined.
- In a second large bowl, whisk together the remaining dry ingredients: flours, baking powder, and cinnamon.
- Add the wet ingredients to the dry ingredients, fold until just combined.
- Fold in the grated and squeezed zucchini.
- Transfer the batter into your prepared loaf tin.
- Bake at 180 degrees (360 F) celsius for 50-60 minutes or until a skewer comes out clean.
- Once cooked, remove from oven, allow to cool for 5-10 minutes in the loaf tin before turning out on a cooling rack.
Notes
- Use a mix of plain and wholemeal flour for higher fiber and a soft texture. Wholewheat flour can be used if wholemeal is unavailable.
- Ensure correct amounts of mashed banana and grated zucchini are used.
- Always remove excess liquid from grated zucchini by squeezing it well before adding to the batter.
- For children wary of green bits, peel the zucchini before grating, then gradually stop peeling.
- Storage: Store in an airtight, paper towel-lined container at room temperature for 3-4 days. Ensure bread is completely cool before storing.
- Freezing: Freeze for up to 3 months. Wrap completely in cling film before freezing. Defrost on the counter overnight.
- Prep Time: unknown
- Cook Time: 50-60 mins
- Category: Bread
- Method: Baking
- Cuisine: American