Banana Zucchini Bread

This Banana Zucchini Bread makes a delicious and filling snack for the whole family! Based on my favourite Banana Bread recipe with the addition of grated zucchini, this loaf can also be made using wholemeal flour and coconut oil. Both regular and Thermomix intructions are included.

This easy Banana and Zucchini Loaf was born when we found ourselves with a whole lot of zucchini to use up after Mr 5’s awesome effort in his veggie garden.  He was trying to grow ‘the biggest zucchini in the world’ and ended up with one that tipped the scales at just under 1 kilo.  This meant we were turning to ALL of our favourite zucchini recipes (like this Zucchini Slice, Cheese and Zucchini Mini Muffins and Zucchini Fritters) to use it all up and we also decided to try adding some to our favourite Banana Bread recipe.

Why you will love this recipe:

• This Banana and Zucchini Loaf is delicious when enjoyed warm or cold.
• Freezer friendly which makes it perfect for the kids lunchboxes.
• Quick to prepare – you can be enjoying this loaf in under an hour and a half
• Versatile – you can substitute the self-raising flour with wholemeal flour and add 2 teaspoon of baking powder. You can also substitute the butter for coconut oil.

Ingredients

Please note you will find the full list of ingredients and method in the recipe card below:

• Self-raising flour – you can also use wholemeal flour for this recipe, you will need to add two teaspoons of baking powder though.
• Butter – you can use melted coconut oil if you prefer.
• Banana – you will need one banana for this recipe (100 – 150 grams)
• Zucchini – you will need one zucchini for this recipe.

Tips for Making Banana Zucchini Bread:

• Although tempting, don’t use more than 150 grams of banana as this will impact the consistency of the loaf.
• You do not need to squeeze the excess moisture from the zucchini.
• Coconut Oil can be used instead of butter.
• You can use mini loaf tins to cook this recipe, please note the cook time will vary.
• This loaf is best stored in an airtight container and enjoyed within four days.
• You can freeze this recipe.

More recipes you might enjoy:

• Zucchini Slice Recipe|
• Cauliflower and Cheese Nuggets
• Easy Pizza Scrolls Recipe |Ham Cheese and Pineapple
• Banana Muffins Recipe
• Simple Chocolate Cake Recipe | Nan’s Recipe
• Cornflake Biscuits
• Easy Corn and Zucchini Fritters
• Pumpkin Scones
• Carrot, Banana and Cinnamon Muffins
• Vegemite and Cheese Scrolls | Even Better than Bakery Scrolls

Banana Zucchini Bread Recipe

Lauren

This easy Banana and Zucchini Bread takes no time at all to make – or eat! It is freezer friendly, great for lunchboxes and Thermomix instructions included

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Cakes

Cuisine Australian

Servings 10 slices

Calories 165 kcal

Equipment

• Loaf Tin

Ingredients

  

1x2x3x

• ▢ 1 & ⅔ cups self raising flour 220 grams
• ▢ ⅓ cup caster sugar 60 grams
• ▢ ⅓ cup brown sugar 110 grams
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon vanilla extract
• ▢ 2 eggs
• ▢ 125 grams butter melted
• ▢ 1 large banana 150 grams
• ▢ 1 zucchini 150 grams

Instructions

 

• Preheat your oven to 160 degrees celsius (fan-forced) and lightly grease a 20cm x 10cm loaf tin.
• In a large mixing bowl, add the self raising flour, cinnamon, caster sugar and brown sugar and stir to combine. Make a well in the centre.
• Add the eggs, melted butter, vanilla extract and mashed banana to the dry ingredients and mix together until just combined.
• Add the grated zucchini and gently fold through to combine.
• Pour the mixture into the prepared loaf tin and bake for 55 – 60 minutes or until the banana and zucchini loaf is cooked through when tested with a wooden skewer.

Thermomix Instructions

• Preheat your oven to 160 degrees celsius (fan-forced) and lightly grease a 20cm x 10cm loaf tin.
• Place the butter into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 2 to melt.
• Add the eggs, vanilla extract, zucchini (cut into 4cm pieces) and banana and mix for 6 seconds on speed 5 to grate/combine. Scrape down the sides of your Thermomix bowl and mix for a further 5 – 10 seconds on speed 4 REVERSE if the mixture hasn't quite combined.
• Add the self raising flour, cinnamon, caster sugar and brown sugar to your Thermomix bowl and mix for 10 seconds on speed 5. Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds on speed 5.
• Pour the mixture into the prepared tin and bake for 55 minutes or until the Banana and Zucchini Loaf is golden on top and cooked through when tested with a skewer

Notes

• Although tempting, don’t use more than 150 grams of banana as this will impact the consistency of the loaf.
• You do not need to squeeze the excess moisture from the zucchini.
• Coconut Oil can be used instead of butter.
• You can use mini loaf tins to cook this recipe, please note the cook time will vary.
• This loaf is best stored in an airtight container and enjoyed within four days.
• You can freeze this recipe.

Nutrition

Serving: 0gCalories: 165kcalCarbohydrates: 33gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 34mgSodium: 30mgPotassium: 155mgFiber: 1gSugar: 16gVitamin A: 116IUVitamin C: 5mgCalcium: 34mgIron: 1mg

Keyword Cakes, Freezer Friendly, Lunch Box, Thermomix

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

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