Banana and zucchini bread

Shake up a family favourite with this wholesome banana and zucchini bread. It’s a tasty way to get more veggies into your day.



Note: + cooling time



  • 1 cup (150g) self-raising flour
  • 3/4 cup (120g) wholemeal self-raising flour
  • 1/2 tsp ground mixed spice
  • 2/3 cup (150g) caster sugar
  • 3/4 cup coarsely grated zucchini
  • 2 ripe bananas, mashed
  • 2 Coles Australian Free Range Eggs
  • 1/3 cup (80ml) light olive oil
  • 1/4 cup (60ml) milk



Preheat oven to 180°C. Grease an 11cm x 21cm (top measurement) loaf pan. Line base and 2 long sides with baking paper. Sift combined flour and mixed spice into a large bowl. Stir in sugar and zucchini. Combine banana, eggs, oil and milk in a jug. Gradually stir into the flour mixture until combined.


Spoon mixture into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before turning onto a rack to cool completely. Slice and serve toasted or at room temperature.

Store it: Wrap individual slices and keep at room temperature for up to 3 days, or cover with foil and freeze for up to 3 months.

Dietary information

No added sugar

Nutrition Information

Per Serve

Energy: 905kJ/217 Cals (10%)

Protein: 4g (8%)

Fat: 8g (11%)

Sat fat: 1g (4%)

Carb: 33g (11%)

Sugar: 16g (18%)

Fibre: 2g (7%)

Sodium: 173mg (9%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.