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close up sliced banana zucchini bread
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4.75 from 4 votes

Banana Zucchini Bread Recipe

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
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Cakes
Cuisine: Australian
Keyword: Cakes, Freezer Friendly, Lunch Box, Thermomix
Servings: 10 slices
Calories: 165kcal
Author: Lauren

Equipment

  • Loaf Tin

Ingredients

  • 1 & ⅔ cups self raising flour 220 grams
  • cup caster sugar 60 grams
  • 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: 0g | Calories: 165kcal | Carbohydrates: 33g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 30mg | Potassium: 155mg | Fiber: 1g | Sugar: 16g | Vitamin A: 116IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg