Banana, zucchini, walnut bread

Banana, zucchini, walnut bread

I had asked my vegetable vendor to bring me zucchini, but by the time he brought it, I forgot what I had wanted to make in the first place. I had some overripe bananas, so I decided to try adding zucchini to my usual banana bread. It turned out delicious.

A healthy breakfast option


(Serves 4-5 persons)

All purpose flour 1 1/2 cups
Bananas 2, mashed
Zucchini 1 cup, grated
Sugar 3/4 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Eggs 2, beaten
Walnuts 1/2 cup, roughly crushed
Vegetable oil 1/2 cup


Preheat the oven at 350 degree F or 180 degree C.

In a bowl mix the dry ingredients — flour, baking powder, baking soda, sugar. In another bowl mix well the eggs, bananas and oil. Add to the dry ingredients and add the zucchini too. Mix using a folding motion. Do not over-mix. Add the walnuts.

Grease a loaf pan and pour in the batter. Tap it on the counter to get rid of any air bubbles. Bake for 60 minutes. Check after 50 minutes using a toothpick in the centre of the loaf. If the toothpick comes out clean, take out the pan. Let the bread cool in the pan for 15 minutes. Then let it cool on a rack. Slice it only after it is completely cool.

Gooey and moist inside, crisp outside

2 thoughts on “Banana, zucchini, walnut bread

  1. Baked this cake and it came out really well, with right proportions. I followed the instructions to fold the mix and that helped in making the bread rise and it was baked evenly.
    Pls share cake recipes with jaggery 🙂


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