Banana and Zucchini Loaf Recipe
This easy Banana and Zucchini Loaf takes no time at all to make - or eat! It is freezer friendly, great for lunchboxes and Thermomix instructions included
Servings: 10 slices
- 1 2/3 cups of self raising flour
- 1/3 cup of caster sugar
- 1/3 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
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.
This recipe is freezer friendly.