Zucchini Banana Bread Recipe

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.

Reviewed on Jul. 27, 2012 by dzm388

This recipe is excellent! So much better than regular old zucchini bread, the banana makes all the difference. I double the vanilla extract, use pecans, always double it - it is very adaptable. So moist and tasty!

Reviewed on Jul. 18, 2012 by Debra47909

@ Romausa

There's a product called "Sweet Leaf" (I believe that's the name) that you can use. It's half stevia and half sugar, so you can cut out roughly half the sugar using it. Stevia is a safe sugar substitute, unlike Splenda or aspartame or any of the other chemical, cancer-and-disease-causing sweeteners. Stevia is a plant sweetener. Sorghum is also good for baking in place of some sugar. It's the consistency and taste of molasses, but it's very healthy in that it contains vitamin B17, which has been proven to treat cancer. It's not very sweet but you can use it for at least part of the sugar. It imparts a deep flavor. Brown rice syrup is also an acceptable sugar substitute, as is honey (raw and organic is best). I would avoid regular white chemical sugar at all costs, especially now that they're genetically modifying it. Organic sugar isn't modified by huge, greedy seed companies.

Reviewed on Jul. 13, 2012 by romausa60

Okay gals how can we reduce that cup of sugar? Help!

Reviewed on Jul. 11, 2012 by raggedycook

The bread was very Good and very moist, I added peanuts instead of walnuts and it tasted great!

Reviewed on Jul. 05, 2012 by alpinelife

I made mine into muffins, they were a big hit. So moist! I did similar minor adjustments that other users have done. It seems like this is a flexible and forgiving recipe. I like that! Will make it again, soon!

Reviewed on Jun. 17, 2012 by LaQuatta

I added a slice of pineapple crushed. Used a teaspoon of vanilla extract instead of banana extract.

Reviewed on Aug. 10, 2011 by mommyofthecutest3

This Zucchini Banana Bread is so moist. My kids loved it . Making a double batch next time.

Reviewed on Aug. 08, 2011 by mbelmoore

Followed the recipe except I didn't All Purpose Flour so used Bread Flour instead. I also cut the banana extract and doubled the vanilla extract. It turned out very moist and yummy. My husband absolutely loved it. This recipe is a keeper!

Reviewed on Jul. 30, 2011 by Angcancook

My changes...I only had one small banana, so I added another half cup of zucchini. With all that zucchini, I decided to spice it up a little more and added nutmeg and mace. Finally, I'll probably never have banana extract - we just double the vanilla. It was delicious. :)

Reviewed on Jul. 29, 2011 by mammywalkm

My family loved this recipe! Will definately make again!

Reviewed on Jul. 26, 2011 by japroscia

It was great, I added a teaspoon of vanilla as well and it completed it.

Reviewed on Jul. 20, 2011 by deedubb

They turned out deliciously. Such a easy recipe. Highly reccomend this.

Reviewed on Jul. 18, 2011 by LegalSec

The bread is absolutely delicious. Very moist and flavorful. Only change, I did not have banana extract (which I don't like the flavor of it, too faky) I used 1/4 tsp. of almond extract. I baked them in the disposable foil mini pans, froze two and kept one out. Thanks for the recipe.

Reviewed on Jul. 18, 2011 by lindaksweat

I made this bread. It was a big hit at church.