Zucchini Banana Bread Recipe
- 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 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
- 1. 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.
- 2. 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).
1 slice: 175 calories, 9g fat (1g saturated fat), 12mg cholesterol, 116mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein Diabetic Exchanges:1 starch, 1/2 fruit, 1-1/2 fat
Reviews for Zucchini Banana Bread
"These were quickly eaten! I did not measure my bananas or zucchini, ended up with 4 perfect little loaves of bread. Baked according to directions. As a Taste of Home volunteer food editor I enjoy making classic recipes that combine ingredients I have on-hand. Highly recommend!"
"Made it in one large loaf pan as well. Awesome bread and so very moist."
"Quick, easy and tasty. My family enjoyed this moist and delicious bread very much. I also made it into 12 muffins. They are great for breakfast or snack. Thanks for sharing."
"This is SO delicious. My husband doesn't like banana bread, and he loved this!! So moist and bursting with flavor. I didn't have banana extract, so I added another very ripe banana. Excellent!!!"
"Excellent! Made it a few weeks ago and froze it, pulled it out this AM and the family tore it up. Extremely moist!"
"Find this wonderful bread to be **friendly** to a person with Diabetes, myself. Making today, in fact, making *extra* to share!"
"Made this Zucchini Banana Bread and the next day I had to make it again because my family loved it."
"Moist and delicious! similar in taste to regular banana bread. I didn't have banana extract so I omitted it. Also made mine in a regular 8x5 loaf pan."
"Great I omitted the banana extract and walnuts and baked the batter in muffin tins for about 18 minutes."
"These loaves are so moist & have tons of flavor. They are addicting! They freeze well, just wrap them tightly in aluminum foil. I added 1/2 cup of raisins."
"These loaves are so moist & have tons of flavor. They are addicting! They freeze well, just wrap them tightly in aluminum foil."
"This bread has such a wonderful flavor to it. I followed the recipe exactly. These little loaves freeze really well, just wrap them up tightly in foil."
"I love this recipe! I'd never made a zucchini-banana bread before so this was my first one and i've never bothered to try any others. It works great everytime! I use Superfine sugar, and I leave out the banana extract and I have nothing but compliments on how light and delicious this bread is."
"Changed it a bit. Half sugar and half honey for sweetness. 1/4 cup of wheat bran replaced an equal amount of flour. Used imitation coconut extract for the banana as I didn't have the other around. Skinned most of the zucchni, though that's not mentioned in the recipe. Used 11/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cardamon. Had to bake it for about 15-20 minutes more called for. Came out kind of flat, not risen, but moist, bananay--with a hint of coconut--and oh, so tasty!"
"Moist and delicious bread! Great way to use up garden zucchini. Made it twice - my family loved it! Didn't have banana extract so just doubled vanilla. Bake in 9x5 loaf pan for 50-60 min. Highly recommend!"
"I made this 3 times this week, gave a loaf to my niece, she text me "More Please!"
"I have made this three times this week. Its easy, don't even need a mixer. Its so moist and delicious. Gave a loaf to my niece and she text me "More please!""
"This was so easy my 7 year and 2 year old helped. Taste great I think it might be good with some raisins in it too. This is a keeper easy and great taste!"
"Good recipe. Everybody liked it. I used pecans instead of the walnuts. Also I added a little extra cinnamon. Next time I will add some ginger and nutmeg. The small loaves don't go very far, will double recipe and make big loaves."
"Tried the recipe yesterday. Cut sugar to 3/4 c as suggested. Bread was still sweet.Made the 3 mini loaves. Next time I will double the recipe and make 2 regular loaves. Replaced the walnuts with pecans. My husband loves the bread. Will make this very often. Thanks for sharing."
"I just started Gardening on my 2.5 acres Zucchini was the first in abundance. This recipe was perfect!! Like many others reduced the sugar to 3/4 cup much better.Will make on regular basis for my "Food Baskets""
"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."
"rated 10.9 by Jason :)"
"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....."
"Absolutely perfect! Replaced the nuts with chunks of dark chocolate. Oh my!!!"
"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."
"What a moist delicious bread! I did not have banana extract, so i substituted it with coconut extract. YUMMO!"
"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! :)"
"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."
"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."
"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!"
"@ RomausaThere'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."
"Okay gals how can we reduce that cup of sugar? Help!"
"The bread was very Good and very moist, I added peanuts instead of walnuts and it tasted great!"
"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!"
"I added a slice of pineapple crushed. Used a teaspoon of vanilla extract instead of banana extract."
"This Zucchini Banana Bread is so moist. My kids loved it . Making a double batch next time."
"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!"
"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. :)"
"My family loved this recipe! Will definately make again!"
"It was great, I added a teaspoon of vanilla as well and it completed it."
"They turned out deliciously. Such a easy recipe. Highly reccomend this."
"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."
"I made this bread. It was a big hit at church."
"like it !! taste really good!"
"This bread was so good I had to hide some so my husband could try it. I am making this every time I make zucchini bread !"
"I made 4 x's the recipe because I had a lot of bananas on hand and zucchini in the freezer from last summer. I omitted the walnuts and added chocolate chips and replaced half of the oil with unsweetened applesauce. I made 8 mini loaves and a couple of large loaves too. I thought it was too sweet--but very delicious. Next time I think I'll just scale the sugar back a little."
"This is a nice change of pace for zucchini breads. I have made several times and it turns out great each time. I have had several complimants when sharing with freinds."
"I have made this may times since I saw the recipie in a magazine a few years ago. It is a great recipie and freezes well too!"
"This is a great recipe, I even got compiments from my in laws so it has to be good, an it is so nice an moist"
"With so much zucchini in my garden, I am certainly going to try this recipe! we love banana bread and this will be a nice twist!"
"This is by far my favorite bread! I have tried tons of different banana breads and none of them have been that great. This one is awesome! It's sooo moist and delicious. I don't have 3 small pans so I just used one regular 8 by 4 pan and it turns out beautifully everytime. I also didn't have banana extract so I just add more vanilla."
"I loved this recipe. I didn't have banana extract, so I left that out. I have tons of zucchini from the garden, so I will be making this again!"
"I made the recipe as posted ingredient wise. However, I made it into muffins (12) and it was very good. Will make again."
"I live in high altitude as well but followed the recipe. The only thing I changed was adding a bit of cinnamon. The bread is soft and tastes amazing. I will definitely make it again."
"I reduced the sugar to 3/4 cup as well and added mini chocolate chips instead of walnuts. Yummy."
"Living in a high altitude area, I decreased the sugar to 1/2 cup and increased flour to 1-2/3 cups. Substituting unsweetened applesauce for the oil will save on fat calories. Delicious bread."
"Tastes great but I would suggest using about 3/4 cup of sugar instead of 1 cup."