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–+ servings
zucchini banana bread

Zucchini and Banana Bread

A delicious zucchini and banana bread which is perfect for lunch or snacks on the run.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Course lunch, Snack
Cuisine American
Servings 8 People
Calories 477 kcal

Ingredients
  

  • 2 Medium zucchinis
  • 1 Small zucchinis
  • 2.5 Cups Self-rasing flour
  • 1/2 tsp Baking Powder'
  • 1 tsp Ground cinnamon
  • 1/2 cup Brown sugar Make sure its firmly packed
  • 1/2 cup Caster sugar
  • 2/3 cup Mashed banana
  • 1 Small lemon zested, juiced
  • 2 Large free range eggs Lightly beaten
  • 2/3 cup Extra virgin olive oil ligth flavoured
  • 3/4 cup buttermilk
  • honey to serve

Instructions
 

  • Preheat oven to 180oC/160oC fan-forced. Grease a 10 x 22cm (6.5cm deep) loaf pan. Line base and sides with baking paper, extending paper 2 cm above edges.
  • Coarsley grate 2 medium zucchinis (you'll need 1/2 cups). Sift flour, baking powder and cinnamon into a large bowl. Add sugars, grated zucchini, banana, zest, lemon juice. egg, oil and buttermilk. Stir until combined. Spoon mixture into pan and smooth top. Cut remaining zucchinni lengthways into a 5mm-thick slices. Arrange zucchini slices on top of mixture.
  • Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Trasnfer to a wire rack to cool. Slicem then serve drizzled with honey.

Notes

A great storage tip - You can keep this zucchini loaf in an airtight container at room temperature for up to three days.  If drizzled with honey, then you can refrigerate for up to one week.

Nutrition

Calories: 477kcalCarbohydrates: 64gProtein: 8gFat: 22gSaturated Fat: 4gSodium: 350mgFiber: 2gSugar: 34g
Keyword Zucchini banana bread
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