Zucchini and Banana Bread

Zucchini and Banana Bread


186 people made this

This is a delicious and moist loaf. It is easy to make and a great way to use up leftover zucchinis and bananas.


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

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Preheat an oven to 160 degrees C. Grease and flour two loaf tins.
  2. 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.
  3. 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 (3)


Altered ingredient amounts. I left out the white sugar and only added 1/2 cup of brown sugar - 28 Feb 2011


Used different ingredients. Instead of zucchini, I used the leftover veggie pulp from my morning juice (carrot, celery and beet) - 28 Feb 2011


- 28 Feb 2011

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