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I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. —Donna Hall, Wolfforth, Texas
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 slice equals 175 calories, 9 g fat (1 g saturated fat), 12 mg cholesterol, 116 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.
Originally published as Zucchini Banana Bread in Cooking for 2 Spring 2007, p33
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Reviewed on Mar. 24, 2013 by Smanzi
Absolutely fantastic! I don't use the banana abstract and substitute 1/4 cup of oil for 1/4 cup of buttermilk. Some cinnamon and sugar on top before baking and it is a hit every time.
Reviewed on Jan. 19, 2013 by Blooming flower
Really good
Reviewed on Nov. 18, 2012 by Cricket115
rated 10.9 by Jason :)
Reviewed on Sep. 05, 2012 by carolmariezane
I would make it again with the changes I made from the other recipes I found out in -web-sites. I doubled the recipe and here are my changes.... Added I bit more cinnamon - uped the baking powder and soda to 1 1/2 teaspoons each- Splenda Baking Sugar for 1/2 the sugar - apple sauce instead of the oil - "packed" the zucchini into the measuring cup - omitted the nuts. It raised nice and was nice and moist.... Planning on making it for Christmas gifts.....
Reviewed on Sep. 02, 2012 by natalie@scsmi.net
Absolutely perfect! Replaced the nuts with chunks of dark chocolate. Oh my!!!
Reviewed on Aug. 31, 2012 by sdipiazza
I haven't made it yet but wanted to answer the person who asked about the sugar. I use Whey Low granulated sugar. Tastes and acts just like regular sugar but only 4 calories for a tsp. Much better than the chemical substitutes. They also have Whey Low Gold brown sugar. Can be found on the internet.
Reviewed on Aug. 19, 2012 by JosalynnW
What a moist delicious bread! I did not have banana extract, so i substituted it with coconut extract. YUMMO!
Reviewed on Aug. 16, 2012 by bvsk
great recipe!! i've made this so many times & it always turns out great. i omit the nuts & the sugar and mix in about a 1/2 cup of honey to the wet ingredients & bake it in a big loaf pan. (i also found the first time to be a little flat for my liking...so now i just add about 3/4 tsp soda & a tiny bit more baking powder & it's perfect! :)
Reviewed on Aug. 07, 2012 by DarLynn4706
Perhaps I should have wrung the moisture out of the zucchini in a tea towel or something, not sure; but like another reviewer, my loaf did not rise and turned out very flat. I baked it in one loaf pan, for 60 mins., rather than small individual ones. The flavour was really good though.
Reviewed on Aug. 06, 2012 by annaf27
This was such a moist recipe! I also omitted the banana extract and added double vanilla extract instead. I thought that the recipe called for a lot of cinnamon, but I added it anyway. Turned out perfect. I baked my small breads for about 48 minutes.
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