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Zucchini and Banana Bread
(190)
1 hour
This is a delicious and moist loaf. It is easy to make and a great way to use up leftover zucchinis and bananas.
tahoegirl
187 people made this
Ingredients
Serves: 24
- 2 cups (250g) plain flour
- 1 cup (125g) wholemeal flour
- 1 teaspoon salt
- 1 teaspoon bicarb soda
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2 ripe bananas, mashed
- 3 eggs
- 1/2 cup (125ml) vegetable oil
- 1/2 cup unsweetened apple sauce
- 1 cup (155g) packed brown sugar
- 1 cup (220g) white sugar
- 2 teaspoons vanilla essence
- 2 1/2 cups grated zucchini
- 1 cup (125g) chopped walnuts
- 1/2 cup (40g) desiccated coconut
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Preheat an oven to 160 degrees C. Grease and flour two loaf tins.
- Whisk the plain flour, wholemeal flour, salt, bicarb soda, baking powder, cinnamon and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, apple sauce, brown sugar, white sugar and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.
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Reviews and Ratings
Global Ratings:
(190)
Reviews in English (148)
1
Altered ingredient amounts. I left out the white sugar and only added 1/2 cup of brown sugar - 28 Feb 2011
1
Used different ingredients. Instead of zucchini, I used the leftover veggie pulp from my morning juice (carrot, celery and beet) - 28 Feb 2011
1
- 28 Feb 2011