Zucchini Banana Bread Recipe

Ingredients

• 120 g (1 cup; from about 1 small courgette)grated courgette
• 115 g (½ cup; about 1 large ripe banana)mashed banana
• 240 g (2 cups)plain flour
• 6 g (1½ teaspoons)baking powder
• 2.5 g (½ teaspoon)bicarbonate of soda
• 2.5 g (½ teaspoon)fine sea salt
• 113 g (½ cup), meltedbutter, or vegetable or rapeseed oil
• 180 ml (¾ cup)milk, preferably 2%, or unsweetened plant-based milk such as oat milk
• 1 largeegg
• 10 ml (2 teaspoons)pure vanilla extract
• 150 g (¾ cup)granulated sugar
• 55 g (¼ cup), packedlight brown sugar

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Coat a 20 × 10 cm (8 × 4 in) loaf tin with non-stick spray and/or line it with baking parchment.

2. 2

   Mix dry ingredients

   Put the flour, baking powder, bicarbonate of soda and salt in a large mixing bowl, then stir to combine.

3. 3

   Combine wet ingredients

   Mash the banana thoroughly in a separate medium bowl. Add the melted butter, milk and vanilla, mix well, then beat in the egg.

4. 4

   Whisk in sugars

   Add both the granulated and light brown sugar, then whisk until the mixture is smooth.

5. 5

   Bring batter together

   Pour the wet mixture into the dry ingredients and stir with a spatula just until the batter is fully combined.

6. 6

   Fold in courgette

   Grate the courgette using the large holes of a box grater, then fold it into the batter.

7. 7

   Fill the tin

   Pour the batter into the prepared loaf tin.

8. 8

   Bake and cool

   Bake in the preheated oven for 55–60 minutes, until a toothpick inserted into the centre comes out clean. Leave the loaf in the tin for about 5–10 minutes, then transfer it to a cooling rack.

What is courgette banana bread?

Banana bread is a quick loaf made with mashed ripe banana, rather than a yeasted dough. This version adds grated courgette, giving a familiar sweet loaf a summery variation.

The combination works because banana brings sweetness and moisture, while small flecks of courgette disperse through the crumb. The baking powder and bicarbonate of soda help the loaf rise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 354 calories, 5g protein, 54g carbs, 13g fat.

The flour, banana and both sugars contribute most of the carbohydrates; butter, egg and milk provide much of the fat, while the egg and milk also contribute protein. Pair a slice with yoghurt or eggs and fruit to make a more balanced plate.

Choosing and preparing the ingredients

Ripe banana: Use a soft, well-spotted banana that mashes easily and blends into the wet mixture.

Courgette: Grate it on the large holes of a box grater, as directed, so its flecks remain visible in the baked loaf.

Butter and milk: Melt the butter before mixing it with the milk and other wet ingredients. The recipe also allows vegetable or rapeseed oil instead of butter, and unsweetened plant-based milk instead of dairy milk.

Mixing the batter gently

Dry ingredients: Stir the flour, raising agents and salt together first to distribute them through the flour.

Final mixing: Once the wet and dry mixtures meet, stir only until combined. This helps keep the loaf light rather than making the crumb tough.

Checking when it is done

Bake the loaf for 55–60 minutes at 175°C (350°F). Start checking towards the end of that window, as the recipe’s doneness cue is more reliable than the clock alone.

Toothpick test: Insert a toothpick into the middle of the loaf. It should come out clean before you take the bread from the oven.

Cooling before slicing

Let the loaf stand in its tin for 5–10 minutes after baking, then move it to a cooling rack. This gives it a little time to settle before it is lifted out.

Allow it to cool further before slicing for neater pieces and a crumb that holds together.

How to serve it

Serve slices plain with tea or coffee, or add yoghurt and fruit for a more substantial breakfast. The loaf is also suited to an afternoon snack.

For a larger plate, pair a slice with something savoury, such as eggs, rather than adding more sweet toppings.

Recipe notes & tips

• Use a 20 × 10 cm (8 × 4 in) loaf tin as specified so the baking time suits the loaf.
• Mash the banana thoroughly before adding the other wet ingredients.
• Mix the batter only until the flour is incorporated.
• Fold the grated courgette in at the end to distribute it without overworking the batter.
• Check the centre with a toothpick after 55 minutes of baking.
• Give the loaf its initial 5–10 minutes of cooling in the tin before transferring it to a rack.

Variations

• Use oil: Replace the melted butter with vegetable or rapeseed oil, as suggested in the recipe.
• Choose plant milk: Use unsweetened oat milk instead of dairy milk.
• Add warming spice: Stir a little cinnamon into the dry ingredients for a spiced flavour.
• Add chopped nuts: Fold chopped walnuts into the batter for extra crunch.
• Make smaller portions: Bake the batter in a muffin tin and check for doneness earlier.

Common mistakes to avoid

• Overmixing the batter: Stir just until the flour is incorporated to help keep the loaf light.
• Skipping the toothpick check: Test the centre and bake until the toothpick comes out clean.
• Removing it straight away: Leave the loaf in the tin for 5–10 minutes before transferring it to a rack.
• Using a different tin size: Use the specified 20 × 10 cm (8 × 4 in) tin so the loaf bakes as intended.
• Adding the courgette too early: Fold it in after combining the wet and dry mixtures, as directed.

How to store

Once fully cool, store the loaf in an airtight container at room temperature and eat within 3 days. Reheat a slice briefly in the microwave or in a low oven.

Frequently asked questions