Banana Zucchini Bread

"What should I do with one small zucchini and two ripe bananas? Well...I came up with this recipe. It was terrific. Very moist and flavorful. Hope you enjoy."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by April S. photo by April S.
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Anonymous photo by Anonymous
photo by Jackie M. photo by Jackie M.
Ready In:
1hr
Ingredients:
12
Yields:
2 loaves
Serves:
24
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ingredients

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directions

  • Shred zucchini and set aside.
  • Mash bananas and set aside.
  • In large mixing bowl, beat eggs, sugar and oil together.
  • Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts.
  • Mix together.
  • Add zucchini and bananas and continue to mix until blended.
  • Pour into 2 greased and floured loaf pans.
  • Bake in 350 degree oven for 45-55 minutes or till tests done in center with toothpick.
  • Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.

Questions & Replies

  1. I only have one banana can I use apple sauce or pinapple?
     
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Reviews

  1. Excellent!!! I made muffins instead, but make sure you change the time to 20 minutes. Great use for my overripe bananas and fresh zucchini.
     
  2. I've made this recipe three times. Each time I used 1/2 oil and 1/2 applesauce instead of 1 cup oil and pumpkin pie spice instead of cinnamon. The second time I made it gluten free. The third time i reduced the sugar to 1 cup and used 1/2 brown and 1/2 white sugar. All three times it was delicious and the family devoured it in no time.
     
  3. Great recipe! Followed some suggestions: used half applesauce half oil (used avocado oil). Did 1/2 cup brown and 1/2 cup granulated sugar and it's plenty sweet. Added black walnuts and fresh blueberries. This is a great breakfast bread!
     
    • Review photo by April S.
  4. Excellent recipe! Was a little short of flour so added some oatmeal. Skipped the nuts. Also substituted applesauce for half the oil. Made as muffins - probably won't last through the day.
     
  5. YUM!! I made 8 mini loaves which took @ 35 minutes to bake. I used half the oil and applesauce for the remaining half. The loaves are moist and delicious!! Thanks for a great recipe.
     
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Tweaks

  1. More cinnamon, less sugar, less oil, based upon the moisture from the bananas, zucchini.
     
  2. Substituted half the oil with coconut oil and added unsweetened shredded coconut.
     
  3. Delicious recipe, I made muffins and as someone else suggested, baked for 20 minutes...added cinnamon chips and no nuts ... loved the Turbino Sugar shake on the tops...will definitely make again
     
    • Review photo by debsh9der
  4. Loved this receipe. Thank You! Even made a GF too! Gluten Free.
     
  5. I changed it a little. I did small pieces of zucchini instead of shredding it and used walnuts instead of pecans. It smells amazing and I'm waiting for it to cool down to try some.
     

RECIPE SUBMITTED BY

<p>I live in the midwest. Work as a semi-retired nurse by profession. Married with 3 adult children, a wonderful son in law and daughter in law. I have 4 beautiful grandsons. &nbsp;One of my many blessings in life.<br />For fun, my passion is photography. It has become an important part of my life and I enjoy learning anything I can about it. I have a facebook photography page Margo McIntyre Photo Creations.&nbsp; I hope you check it out and enjoy viewing my photos.&nbsp;<img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
 
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