Do you know what’s my favorite thing about winter? Baking, of course. I made this zucchini banana bread a couple of weeks ago when it was freezing here in Adelaide.
I’ve been experimenting with zucchinis a lot lately. After my successful attempts with zucchini chocolate cake and vegan zucchini balls , I’m happy to introduce you to my next zucchini favorite, this moist and delicious bread.
Generally, I don’t make breads on a regular basis. But this banana bread filled with zucchinis has taken a special place in my “most loved recipes” collection.
So what’s so special about this bread? Its super moist - thanks to the zucchinis and bananas in it. Its dairy free and healthy. And totally YUM!
Ingredients
- ▢ 1 and ½ cups plain flour all purpose flour
- ▢ ½ cup caster sugar granulated sugar
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon baking soda
- ▢ Pinch of salt
- ▢ 1 large egg
- ▢ 2 teaspoon vanilla extract
- ▢ ½ cup mashed banana
- ▢ 1 cup grated unpeeled zucchini
- ▢ 1 tablespoon oil
Instructions
- Preheat oven to 180C (160C for fan-forced).
- Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
- In a separate small bowl, whisk together egg and vanilla extract.
- Make a well in the center of the flour mixture, and pour the egg mixture into it. Fold gently.
- Add in banana, zucchinis and oil. Fold again very gently. Set aside.
- Grease and line an 8” x 4” bread pan with parchment (baking) paper. Make sure the paper hangs over the edges.
- Pour bread mixture into the pan. Smooth the top using a spatula. Transfer it to the oven and bake for 30-40 minutes or until a skewer inserted comes out clean.
- Leave the bread to cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely.
Notes
Nutrition
Ingredients
- ▢ 1 and ½ cups plain flour all purpose flour
- ▢ ½ cup caster sugar granulated sugar
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon baking soda
- ▢ Pinch of salt
- ▢ 1 large egg
- ▢ 2 teaspoon vanilla extract
- ▢ ½ cup mashed banana
- ▢ 1 cup grated unpeeled zucchini
- ▢ 1 tablespoon oil
Instructions
- Preheat oven to 180C (160C for fan-forced).
- Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
- In a separate small bowl, whisk together egg and vanilla extract.
- Make a well in the center of the flour mixture, and pour the egg mixture into it. Fold gently.
- Add in banana, zucchinis and oil. Fold again very gently. Set aside.
- Grease and line an 8” x 4” bread pan with parchment (baking) paper. Make sure the paper hangs over the edges.
- Pour bread mixture into the pan. Smooth the top using a spatula. Transfer it to the oven and bake for 30-40 minutes or until a skewer inserted comes out clean.
- Leave the bread to cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely.
