Dec 12, 2015

Zucchini & Banana Bundt Cake

Two recipes I could make with my eyes closed – banana bread and chocolate muffins. Any time. The best and easiest comfort dessert food you can quickly make and they will always turn out fine. Perfect combination, right? Not many people know that I sometimes spend hours on Pinterest, drooling over amazing looking food, re-pinning them and thinking how I’ll definitely make ALL of it one day. And for the longest time I kept seeing different sweet recipes with zucchinis in them, so I decided to combine some of my favourite things – zucchinis and banana bread, in a bundt pan. And the experiment turned out pretty deliciously successful!



  • 4 ripe bananas, mashed
  • 220g caster sugar
  • 110g butter + extra for greasing
  • 285g flour (regular or gluten free)
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 2 tsp groung cinnamon
  • 2 eggs
  • 2 cups shredded zucchini
  • 85ml milk mixed with 1 ½ tsp lemon juice or vinegar
  • icing sugar


  • 30g chopped chocolate
  • handful of cranberries or other dry fruit/nuts of your choice (i.e. raisins, walnuts – 10/10 would recommend)


  1. Preheat oven to 180C and grease the pan.
  2. Shred zucchini, mash bananas and leave them aside.
  3. Sift the flour, bicarbonate of soda, baking powder, salt and cinnamon into a large bowl.
  4. In a medium bowl cream the butter and sugar together.
  5. Add the eggs, mashed bananas, shredded zucchini, milk mixture and vanilla extract to the butter and sugar mixture and mix well.
  6. Fold the wet ingredients into the dry ingredients bowl and mix until combined.
  7. Add the optional ingredients and stir everything together
  8. Pour into the greased pan and bake for 50-60 minutes, or when a toothpick inserted comes out clean and the edges are golden brown.
  9. Take out from the oven and cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
  10. Sift icing sugar onto it and serve. and enjoy.
Dobar tek! : )