Zucchini Banana Bread

Ingredients

• 250 g (2 cups)plain flour
• 2.5 ml (1/2 teaspoon)salt
• 7.5 ml (1.5 teaspoons)ground cinnamon
• 5 ml (1 teaspoon)baking powder
• 2.5 ml (1/2 teaspoon)bicarbonate of soda
• 3 largeoverripe bananas
• 100 g (1/2 cup)caster sugar
• 73 g (1/3 cup)light brown sugar
• 2, at room temperatureeggs
• 80 ml (1/3 cup)coconut oil, or any neutral-flavoured oil
• 150 g (1 cup), tightly packedgrated courgette
• 10 ml (2 teaspoons)vanilla extract

Instructions

1. 1

   Prepare the oven

   Preheat the oven to 175°C (350°F) and prepare a 23 cm (9-inch) loaf tin.

2. 2

   Squeeze the courgette

   Put the grated courgette in a piece of cheesecloth or squeeze it by hand to remove as much liquid as possible.

3. 3

   Mix the dry ingredients

   In a bowl, combine the flour, baking powder, bicarbonate of soda, salt and cinnamon. Whisk thoroughly.

4. 4

   Mash the bananas

   In a separate bowl, add the ripe bananas and both sugars. Mash with a fork or potato masher until almost smooth.

5. 5

   Add wet ingredients

   Add the eggs, oil and vanilla to the banana mixture, then whisk well.

6. 6

   Stir in courgette

   Stir the squeezed grated courgette into the banana mixture.

7. 7

   Combine the mixtures

   Add the dry ingredients to the wet mixture in 2–3 batches, incorporating each batch before adding the next.

8. 8

   Bake the loaf

   Pour the batter into the prepared tin and bake for 50–60 minutes, until a toothpick inserted into the loaf comes out clean.

9. 9

   Release the loaf

   Gently loosen the edges of the bread from the tin with a knife, then transfer the loaf to a wire rack.

10. 10

    Cool before slicing

    Leave the bread to cool completely before cutting.

What is courgette banana bread?

This American-style quick bread brings together mashed banana and grated courgette in a single loaf, with cinnamon for warmth. It takes the familiar banana-bread approach of mixing wet and dry ingredients separately, then baking the batter in a loaf tin.

The ripe bananas add sweetness and softness, while squeezing the courgette helps keep excess moisture from making the crumb heavy. The result is a moist loaf that is straightforward to prepare.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 4g protein, 47g carbs, 9g fat.

The bananas, sugars and flour provide most of the carbohydrates, while the coconut oil and eggs contribute fat and the eggs and flour provide some protein. Serve a slice with plain yoghurt or fruit to make a more rounded snack.

Why use very ripe bananas?

Ripe bananas mash easily and blend smoothly with the sugars. Their sweetness and soft texture are central to the flavour and structure of the loaf.

Mash until almost smooth rather than leaving large pieces, so the banana is distributed through the batter.

Get the courgette ready

Squeeze the grated courgette firmly in cheesecloth or with your hands before adding it. This removes some of its liquid while keeping the shreds that contribute to the loaf's tender texture.

Pack the grated courgette into the measuring cup before squeezing, as specified in the ingredient list.

Mix without overworking

Whisking the flour, raising agents, salt and cinnamon together helps distribute them evenly. The wet ingredients are mixed separately so the banana, sugars, eggs, oil and vanilla come together before the flour is added.

Add the dry mixture in 2–3 batches and incorporate each before adding more. Stop once it is combined rather than continuing to beat the batter.

Check when it is baked

Bake for 50–60 minutes at 175°C (350°F), checking towards the end of that range. The stated doneness cue is a toothpick inserted into the loaf coming out clean.

If the centre still leaves batter on the toothpick, return the loaf to the oven and check again before removing it.

Cool and serve

Loosen the edges with a knife before lifting the loaf from the tin, then transfer it to a wire rack. Cooling completely before slicing helps the bread hold together.

Serve plain with tea or coffee, or pair a slice with yoghurt or fruit for a simple breakfast or snack.

Recipe notes & tips

• Bring the eggs to room temperature before mixing, as specified in the ingredients.
• Squeeze the grated courgette well to remove excess liquid.
• Whisk the dry ingredients thoroughly before adding them to the wet mixture.
• Add the dry ingredients in batches and mix each batch in before continuing.
• Use the toothpick test within the 50–60 minute baking window.
• Let the loaf cool completely on a wire rack before slicing.

Variations

• Extra spice: Add a little more cinnamon if you prefer a warmer spice flavour.
• Walnuts: Fold chopped walnuts into the batter for a crunchy contrast.
• Chocolate chips: Stir chocolate chips into the batter for a sweeter loaf.
• Oil choice: Use a neutral-flavoured oil instead of coconut oil, as allowed in the recipe.
• Add citrus: Mix in a little finely grated orange zest for a bright note.

Common mistakes to avoid

• Wet courgette: Squeeze out as much liquid as possible before stirring it into the batter.
• Uneven raising agents: Whisk the flour, baking powder and bicarbonate of soda thoroughly with the other dry ingredients.
• Large banana pieces: Mash the bananas until almost smooth so they are well distributed.
• Adding all the flour at once: Mix the dry ingredients in 2–3 batches, incorporating each before adding the next.
• Cutting too soon: Cool the loaf completely before slicing so it can set.

How to store

Once completely cool, store the loaf in an airtight container at room temperature. Reheat individual slices gently if you prefer them warm.

Frequently asked questions