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Zucchini Banana Bread

 Zucchini Banana Bread
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
18 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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 bananas
  • 1/2 cup canola oil
  • 1/2 teaspoon banana extract
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl,
  • beat the egg, bananas, oil and extracts. Stir into dry ingredients
  • just until moistened. Fold in zucchini and walnuts.
  • Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with
  • cooking spray. Bake at 325° for 40-45 minutes or until a
  • toothpick inserted near the center comes out clean. Cool for 10
  • minutes before removing from pans to wire racks. Yield: 3 mini
  • loaves (6 slices each).

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Zucchini Banana Bread (continued)

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.