Zucchini Banana Bread
User Reviews
5
Zucchini Banana Bread
Description
This zucchini banana bread recipe blends typical quick bread ingredients including flour, baking soda, baking powder, salt, and cinnamon with mashed bananas and shredded zucchini for moisture and subtle vegetal sweetness. The combination of white and brown sugar adds balanced sweetness and depth, while melted butter and vanilla extract contribute richness and flavor complexity.
After mixing wet and dry ingredients, the loaf is baked at 325°F (165°C) for around 60 minutes until a toothpick inserted comes out clean, indicating doneness. The bread's texture is tender and moist, with a soft crumb suited for slices eaten fresh or lightly reheated.
The bread can be served at room temperature or warmed, and makes a convenient option to freeze in slices for future enjoyment. The recipe recommends not peeling zucchini before grating to preserve moisture and nutrients.
Ingredients
- 180 grams all-purpose flour 1½ cups
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 egg
- 100 grams white sugar ½ cup
- 110 grams brown sugar ½ cup
- 60 grams butter ¼ cup or ½ stick, melted
- 1½ teaspoon vanilla
- 150 grams banana ½ cup, mashed
- 300 grams zucchini 2 cups, shredded
Instructions
- Preheat oven to 325°F/165°C/150°C fan, and grease a 8x4 inch (20x10 cms) loaf tin.
- In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon and set aside.
- In a separate bowl beat the egg, butter and vanilla with both sugars.
- Fold the sifted ingredients into the egg mixture till just combined then gently stir in bananas and zucchini. Pour into the greased pan and bake for 60 minutes or till a toothpick inserted in the middle comes out clean. Leave the bread to cool in the pan before turning out.
Notes
- It is not necessary to peel zucchini before grating for this bread.
- Check doneness by inserting a toothpick; it should come out clean.
- Serve slices fresh, at room temperature, or gently reheated in a skillet or oven.
- Store the bread covered in a cool place or refrigerator for up to 3 days.
- Freeze wrapped slices for up to 2 months and thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 229mg | 10% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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