Zucchini Banana Bread

Ingredients

• 180 g (1½ cups)plain flour
• 1 teaspoonbicarbonate of soda
• ½ teaspoonbaking powder
• 1 teaspoonground cinnamon
• ½ teaspoonground nutmeg
• ½ teaspoonsalt
• 113 g (½ cup), softened to room temperatureunsalted butter
• 100 g (½ cup)granulated sugar
• 55 g (¼ cup), packedlight brown sugar
• 2 large, at room temperatureeggs
• 1 teaspoonvanilla extract
• 1 cup (about 2–3 bananas)very ripe bananas, mashed
• 1 cup (about 1 medium courgette), grated and squeezed of excess moisturecourgette

Instructions

1. 1

   Prepare the tin

   Position a rack in the centre of the oven and heat it to 175°C (350°F). Thoroughly grease and flour a 23 × 13 cm (9 × 5-inch) loaf tin, or line it with baking parchment, leaving an overhang on the two long sides.

2. 2

   Squeeze the courgette

   Put the grated courgette in the centre of a clean tea towel, cheesecloth or several layers of heavy-duty kitchen paper. Gather the edges and twist firmly over a sink or bowl to squeeze out as much liquid as possible, then set the courgette aside.

3. 3

   Mix dry ingredients

   Whisk the plain flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and salt together in a medium bowl.

4. 4

   Cream butter and sugars

   In a large bowl, beat the softened butter, granulated sugar and brown sugar with a stand mixer fitted with a paddle or a hand mixer on medium-high speed for about 2–3 minutes, until pale, light and fluffy.

5. 5

   Add eggs and vanilla

   Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed, then beat in the vanilla.

6. 6

   Mix in the fruit

   Lower the mixer speed and add the mashed bananas and squeezed courgette. Mix only until combined; the mixture may look slightly curdled or separated.

7. 7

   Fold in flour

   Add the dry mixture to the wet ingredients and fold gently with a rubber spatula just until combined. A few streaks of flour are fine; avoid overmixing.

8. 8

   Fill and bake

   Scrape the batter into the prepared tin and spread it evenly. Bake on the centre rack of the preheated oven for 55–65 minutes.

9. 9

   Check the centre

   Insert a wooden skewer or toothpick into the centre: it should come out clean or with a few moist crumbs, but no wet batter. The top should be deep golden brown and feel firm. If it browns too quickly, loosely cover it with foil for the final 10–15 minutes.

10. 10

    Cool the loaf

    Set the tin on a wire rack and leave the bread to cool in it for at least 15–20 minutes. Use the parchment handles or carefully invert the tin to release the loaf, then leave it on the rack until completely cool before slicing.

What is zucchini banana bread?

Zucchini banana bread is a quick bread: a sweet loaf leavened with raising agents rather than yeast. It brings together the familiar flavour of banana bread and grated courgette, which adds moisture without taking over the taste.

Banana bread is associated with American home baking, while courgette loaves became a popular way to bake with a plentiful garden vegetable. This version uses both, with cinnamon and nutmeg for warmth and a butter-and-sugar base for a tender crumb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 0g protein, 0g carbs, 0g fat.

The flour, sugars and bananas provide most of the carbohydrate, while butter and eggs contribute much of the fat and some protein. Courgette adds moisture, and pairing a slice with yoghurt or fruit can make a more balanced plate.

Choose the ingredients well

Ripe bananas: Use bananas with plenty of spots, as they mash easily and give the loaf its pronounced banana flavour and sweetness.

Courgette: Grate it before measuring, then squeeze it firmly. Removing excess liquid helps the loaf bake through without becoming wet or gummy.

Room-temperature ingredients: Softened butter and room-temperature eggs combine more readily during creaming and mixing.

Get the mixing right

Creamed butter: Beat the butter with both sugars for the stated 2–3 minutes, until visibly pale and fluffy. This step incorporates air into the mixture.

Gentle folding: Fold in the flour until it is just incorporated. Continuing to mix once the flour is added can make the finished loaf tough.

Look for doneness cues

The top should be deep golden brown and feel firm, but colour alone is not enough to judge the centre. Check with a skewer: a few moist crumbs are fine, while wet batter means it needs more time.

If the top is darkening before the centre is ready, follow the method and loosely tent the loaf with foil for the final 10–15 minutes.

Allow time to cool

Leave the loaf in its tin for at least 15–20 minutes so it can firm up before you remove it. Taking it out too soon can cause it to break.

For the cleanest slices and a settled crumb, wait until it has cooled completely on the wire rack.

Serve it simply

This loaf works as a breakfast or snack on its own, or with a little butter. For a more substantial plate, pair a slice with plain yoghurt or fruit.

Slice only what you need and keep the rest of the loaf whole; a larger cut surface can dry out more quickly.

Recipe notes & tips

• Measure the courgette after grating, then squeeze it thoroughly before adding it.
• Bring the butter and eggs to room temperature so they mix more evenly.
• Scrape the bowl as you add the eggs to help incorporate the mixture.
• Fold the flour in gently and stop as soon as it is incorporated.
• Start checking the loaf at 55 minutes, as ovens can vary.
• Let the loaf cool completely before slicing for neater pieces.

Variations

• Add walnuts: Fold chopped walnuts into the batter for a crunchy contrast.
• Add chocolate: Stir in chocolate chips for a sweeter loaf.
• Change the spice: Use extra cinnamon in place of some of the nutmeg.
• Add citrus: Mix a little finely grated orange zest into the wet ingredients.
• Use pecans: Fold chopped pecans through the batter before baking.

Common mistakes to avoid

• Wet courgette: Squeeze it firmly before adding it so excess liquid does not make the loaf soggy.
• Cold butter: Soften it to room temperature so it can cream properly with the sugars.
• Overmixing the flour: Fold only until the ingredients come together to avoid a tough crumb.
• Guessing by colour: Test the centre with a skewer, since a golden top can hide wet batter inside.
• Removing it too soon: Cool the loaf in the tin for at least 15–20 minutes before turning it out.
• Slicing while hot: Wait until the loaf is completely cool for cleaner slices and a better-set texture.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Reheat a slice briefly in the microwave or in a low oven if you prefer it warm.

Frequently asked questions