Zucchini & Banana Bread
I love this healthy zucchini and banana bread recipe for either lunch or snack on the run. With the addition of honey just sets it off perfectly. You can also store if for up to a week if you want.
Pre-make it, and store it, if you want.
Zucchini and Banana Bread
A delicious zucchini and banana bread which is perfect for lunch or snacks on the run.
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
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