Zucchini Banana Bread

Ingredients

• 240 g (2 cups)white wholemeal flour
• 7.5 ml (1½ teaspoons)baking powder
• 2.5 ml (½ teaspoon)bicarbonate of soda
• 2.5 ml (½ teaspoon)salt
• 170 g (½ cup)honey
• 113 g (½ cup), at room temperature, plus extra for greasingbutter
• 2, lightly beateneggs
• 5 ml (1 teaspoon)vanilla extract
• 2, very ripe and mashedbananas
• 170 g (10 oz; about 2 medium)raw courgette, shredded
• 170 g (6 oz), choppedwalnuts

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Grease the tin

   Grease a 23 × 13 × 7 cm (9 × 5 × 2.75 inch) loaf tin with butter.

3. 3

   Mix dry ingredients

   In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.

4. 4

   Beat wet ingredients

   Using the paddle attachment of a stand mixer, beat the honey and butter at medium-high speed for about 2 minutes, until fluffy. Add the eggs and vanilla and mix just until combined, then do the same with the mashed bananas and shredded courgette.

5. 5

   Add flour and walnuts

   With the mixer on low, add the dry ingredients in two batches, scraping down the sides with a spatula as needed. Add the walnuts and mix just until combined.

6. 6

   Bake the loaf

   Pour the batter into the prepared tin and bake for 60–70 minutes, until a knife inserted in the centre comes out moist but clean. If it comes out with wet batter, bake for a few more minutes; tent the top with foil if it is getting too brown.

7. 7

   Cool and serve

   Leave the loaf to cool in its tin on a cooling rack for 20–30 minutes. Remove it from the tin and return it to the rack to cool completely. Slice and serve, or, for best results, wrap it tightly in cling film and leave it at room temperature overnight; slice, toast and serve warm with butter.

What is zucchini banana bread?

Zucchini banana bread is a quick loaf in the American home-baking tradition, using raising agents rather than yeast. It brings together mashed ripe bananas and shredded courgette in a sweet, sliceable bake.

Here, honey sweetens the batter, wholemeal flour gives it a hearty base, and walnuts add crunch. The courgette blends into the loaf, helping make a moist crumb without needing to peel it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 304 calories, 6g protein, 33g carbs, 18g fat.

The flour, honey and bananas contribute much of the carbohydrate, while butter and walnuts provide much of the fat. Eggs and walnuts also contribute protein. Pair a slice with yoghurt or fruit for a more rounded snack or breakfast.

Measure the courgette carefully

Weigh the shredded courgette if you can: the recipe calls for 170 g. Courgettes can vary in size and water content, so weighing gives a more dependable amount than counting them.

Shred the raw courgette before measuring, and keep its moisture rather than squeezing it out. The recipe adds it directly to the wet ingredients.

Build a fluffy batter

Cream the room-temperature butter and honey for about 2 minutes, until fluffy. This gives the loaf a lighter start before the heavier banana and courgette go in.

Add the eggs, vanilla, banana and courgette only until each is combined. Once the flour is added, keep the mixer on low and avoid mixing beyond the point where the ingredients come together.

Add the dry mixture in batches

Whisking the flour with the raising agents and salt first helps distribute them through the loaf. Add this mixture in two batches, scraping down the bowl when needed so no dry pockets remain.

Fold in the walnuts with a brief mix at the end. This keeps the nuts spread through the batter without overworking it.

Check the centre for doneness

Start checking the loaf towards the end of the 60–70 minute baking window. A knife inserted in the centre should come out moist but clean; visible wet batter means it needs more time.

If the top is browning before the middle is baked, tent it with foil and continue baking for a few minutes at a time. Let the loaf cool in the tin for 20–30 minutes before turning it out.

Plan for slicing and serving

The loaf can be sliced once it has cooled completely, but the recipe recommends wrapping it and leaving it at room temperature overnight for best results. Toast slices and serve them warm with butter.

Its banana sweetness and walnut texture work well alongside plain yoghurt or fresh fruit. These are serving suggestions; the recipe itself serves the bread plain or with butter.

Recipe notes & tips

• Use a kitchen scale for the flour and shredded courgette for more consistent results.
• Choose very ripe bananas so they mash easily into the batter.
• Bring the butter to room temperature before creaming it with the honey.
• Scrape down the mixing bowl as you add the dry ingredients so the batter combines evenly.
• Tent the loaf with foil if the top browns before the centre is baked.
• For the suggested serving, wrap the cooled loaf and leave it at room temperature overnight before slicing and toasting.

Variations

• Change the nuts: Replace the walnuts with an equal amount of chopped pecans.
• Add warming spice: Mix ground cinnamon into the dry ingredients for a spiced loaf.
• Skip the nuts: Leave out the walnuts for a smoother crumb.
• Use a different sweetener: Keep to the listed honey for the recipe as written, since replacing it may change the batter.
• Toast each slice: Toast slices after the loaf has cooled for a warm, crisp-edged serving.

Common mistakes to avoid

• Guessing the courgette amount: Weigh 170 g of shredded courgette rather than relying only on the number of courgettes.
• Overmixing after adding flour: Mix on low and stop once the dry ingredients are incorporated.
• Adding cold butter: Let the butter soften to room temperature so it can beat smoothly with the honey.
• Taking the loaf out too soon: Test the centre with a knife and bake longer if it shows wet batter.
• Letting the top get too dark: Tent it with foil if it is browning before the centre is done.
• Removing it from the tin immediately: Cool the loaf in the tin for 20–30 minutes before turning it out.

How to store

Once completely cool, wrap the loaf tightly and keep it at room temperature; the recipe suggests leaving it wrapped overnight before slicing. The recipe does not specify a storage duration. Reheat slices by toasting them and serve warm with butter.

Frequently asked questions