For something a little different, you really need to try this easy Banana and Zucchini Loaf recipe!
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.
It took us a couple of (delicious!!) tries to get the right ratio of banana and zucchini and we are super happy with the end result. This Banana and Zucchini Loaf is delicious when enjoyed warm or cold and it’s also freezer friendly which makes it perfect for the kids lunchboxes.
When making this recipe, you can also substitute the melted butter for liquid coconut oil if you prefer and you can also use frozen bananas too – just let them defrost a little before mashing them.
Enjoy!
Banana and Zucchini Loaf Recipe
Ingredients
- 1 ⅔ cups of self raising flour
- ⅓ cup of caster sugar
- ⅓ cup of brown sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 2 eggs
- 125 grams butter melted
- 1 large banana - mashed
- 1 zucchini grated
Instructions
- Preheat your oven to 160 degrees 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.
Notes
Thermomix Banana and Zucchini Loaf
Ingredients
- 220 g self raising flour
- 1 teaspoon of cinnamon
- 75 g of caster sugar
- 110 g of brown sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 125 g butter metled
- 1 large banana (approximately 150g) brown bananas
- 150 grams zucchini chopped into 4 cm pieces.
Instructions
- Preheat your oven to 160 degrees and line a large loaf tin with baking paper.
- Place the butter into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 2 to melt.
- Add the eggs, vanilla extract, zucchini 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
You can find more family friendly recipes in our ‘Family Dinners Made Easy‘ Print Book (also available in a Thermomix version) and also in our Cakes eBook.
Carmel
Thank you for this lovely recipe!
The Thermomix version turned out well, used olive oil instead of coconut oil / butter, cooked a little over time for skewer to come clean. Smells SO good, tastes great, don’t think it’ll make the freezer – definitely a keeper!
Lauren Matheson
Thanks so much Carmel, so glad you enjoyed it x