Zucchini Banana Bread

Submitted by IamEarnie

"Great way to use up overripe bananas and excess zucchini. Very moist bread."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 3 mini loaves

ingredients

• 1 1⁄2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 egg
• 1 cup mashed ripe banana
• 1⁄2 cup canola oil
• 1⁄2 teaspoon banana extract
• 1⁄2 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1⁄2 cup chopped nuts

directions

1. In a large bowl, combine the first six ingredients.
2. In a small mixing bowl, beat the egg, bananas, oil and extracts.
3. Stir into dry ingredients just until moistened.
4. Fold in zucchini and nuts.
5. Transfer to three 5 3/4 in X 3 in X 2 in loaf pans coated with nonstick cooking spray. Bake at 325 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
6. Or, I also cook in one large loaf pan at 350 degrees for 50 minutes. Cool for 10 minutes before removing from pans to wire racks.

Reviews

[Lisa H.]

I subbed lemon juice and baking soda for baking powder. I doubled the vanilla instead of banana extract. And I didn't add any nuts. I used what I had, 2 bananas and 3/4 of zucchini equalled the 2 cups combined in the recipe. I baked it for an hour, until the center looked done. I used a regular glass loaf pan. The results are delicious! I will keep this recipe for baking again.

 

[saracho]

I was interested in this recipe because I knew I only had one cup of zucchini available. I modified the following: reduced sugar to 3/4 cup, added 1/2 tsp of ground nutmeg, eliminated the banana extract because I didn't have it on hand, and added an extra egg on a whim. It baked almost 60 minutes in a large loaf pan at 350 degrees. It turned out very nicely! It sliced beautifully! I think the banana extract would have helped especially since my bananas were not totally black when I mashed them.