This Zucchini Banana Bread is so soft and flavourful that you’d never be able to tell it’s healthy! A fantastic snack or breakfast on-the-go. Best served warm with a dollop of butter or jam.
Preheat your oven to 180ºC and lightly grease or line a 9 x 5 loaf tin.
In a large mixing bowl, lightly beat the egg. Whisk in the yogurt, bananas, sugar, vanilla until combined.
In a separate bowl, combine the cinnamon, baking powder, baking soda, salt and flour. Slowly add the dry ingredients to the wet, folding the mix until just combined. Stir through the zucchini until evenly distributed.
Pour the batter into the prepared loaf tin, spreading it out with a spatula. Bake for 40 - 50 minutes, or until a toothpick inserted into the centre comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
SHORT DESCRIPTION
This Zucchini Banana Bread is so soft and flavourful that you’d never be able to tell it’s healthy! A fantastic snack or breakfast on-the-go. Best served warm with a dollop of butter or jam.
DESCRIPTION
Preheat your oven to 180ºC and lightly grease or line a 9 x 5 loaf tin.
In a large mixing bowl, lightly beat the egg. Whisk in the yogurt, bananas, sugar, vanilla until combined.
In a separate bowl, combine the cinnamon, baking powder, baking soda, salt and flour. Slowly add the dry ingredients to the wet, folding the mix until just combined. Stir through the zucchini until evenly distributed.
Pour the batter into the prepared loaf tin, spreading it out with a spatula. Bake for 40 - 50 minutes, or until a toothpick inserted into the centre comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
INGREDIENTS
1 large egg 1/2 cup plain Greek or coconut yogurt 2 medium-size, ripe bananas, mashed (1 cup) 1/2 cup organic rapadura sugar 1 tsp vanilla extract 1 tsp organic ground cinnamon 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp Himalayan salt 1 1/2 cup organic wholewheat bakers flour 1 cup shredded zucchini, squeezed of excess liquid
Method
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