Description
This delicious Banana Zucchini Bread is packed with flavour. Bursting with banana and cinnamon and also brimming with goodness from the zucchini, wholewheat flour and oats. It is lower in added sugar and high in fibre and protein so perfect for school lunchboxes or even your breakfasts!
Ingredients
Scale
- 2 overripe medium sized (20cm in length) bananas
- 1/2 cup (125g) ricotta
- 2 extra large eggs
- 1/3 cup (55g) packed brown sugar
- 1/4 cup extra virgin olive oil
- 1tsp vanilla extract
- 1tsp cinnamon
- 1 1/2 cups (190g) wholemeal flour
- 1/2 cup (55g) rolled oats plus extra for sprinkling
- 1 medium zucchini grated with as much moisture removed as possible (see note one)
- 1.5 tsp baking soda
Instructions
- First, preheat your oven to 175c then grease and line a 24cm loaf pan. Mash your bananas on a clean chopping board with a fork until smooth then add them into a large bowl.
- Add into the bowl the ricotta, eggs, brown sugar, olive oil, vanilla extract and cinnamon and whisk until smooth and well-combined.
- Grate the zucchini (see note one) and add into the bowl along with the flour, oats and baking soda.
- Mix with a spatula until just combined taking care not to over mix.
- Spoon the batter into the prepared loaf tin and sprinkle generously with more oats.
- Bake in the oven for around 45-50 minutes (see note two) until cooked through. To test if the bread has cooked through, insert a skewer into the centre of the loaf. When it comes out clean you can remove from the oven.
- Once baked, allow to cool in the tin for 5-10 minutes before transferring to a wire rack to cool.
- Once cooled, cut into 9 generous slices and enjoy!
Notes
- Note one: for this recipe you need to remove as much moisture from the zucchini as possible otherwise the batter will take far too long to cook and may not properly set. To do this grate the zucchini into a clean kitchen towel or tea towel, roll up the towel and squeeze as much liquid as you can from the zucchini into the sink or into your compost. You may also want to reserve this to add to smoothies.
- Note two: The size of the bananas and zucchinis will impact the cooking time. If you are using a larger sized banana and zucchini you may need to increase the cook time. It is important to test the bread before removing from the oven.
- The serving size of this recipe is quite generous. You can easily cut each slice of bread in half again.
