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!
Zucchini Banana Bread
Easy and delicious zucchini bread loaded with bananas! Perfect for breakfast, dessert or snack!
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Servings loaf
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
- This recipe is dairy free.
-To make this bread gluten free, simply substitute regular flour with gluten free flour. Make sure you use gluten free baking powder.
- I used an 8 x 4 inches bread pan to make this bread.
-To make this bread gluten free, simply substitute regular flour with gluten free flour. Make sure you use gluten free baking powder.
- I used an 8 x 4 inches bread pan to make this bread.
Nutrition
Serving: 1g | Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 166mg | Fiber: 1g | Sugar: 2g
amrita says
this is a healthy breakfast cake..visit my page too
Traditionallymodernfood says
Bread looks moist and yum