Recipe by Abby, Sarah & Eli's Mom
An interesting combination of ingredients makes this bread great for using up some of the leftover banana and zucchini in your fridge.
Top Review by FrenchBunny
Oh My !!!! This was such a wonderful loaf. So moist and flavorful. The blend of zucchini and bananas goes so wonderful together. I thought I would try this recipe instead of my own just for a change and I am so glad I did. I followed the recipe almost exactly, I didn't quite have the right amount of zucchini so I had added in some Craisins to equal the amount of what was missing along with a little extra because I don't really like coconut. I did find I had to cook it an extra 12 minutes though but that is nothing major...But thanks so much for sharing your recipe A,S,& E's Mom. I just loved it because it wasn't overly sweet and went so nice in the morning with my cup of tea. Yummy stuff !!!
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- 2 ripe bananas, mashed
- 3 eggs
- 1⁄2 cup vegetable oil
- 1⁄2 cup unsweetened applesauce
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 2 1⁄2 cups grated zucchini
- 1 cup chopped walnuts
- 1⁄2 cup shredded coconut
Directions See How It's Made
- Preheat an oven to 325 degrees F (165 degrees C).
- Grease and flour 2 9x5-inch loaf pans.
- Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl.
- Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl.
- Stir the flour mixture into the wet mixture.
- Fold the zucchini, walnuts, and coconut into the batter until evenly combined.
- Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
- Cool in the pans for 25 minutes before removing to cool completely on a wire rack.