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Zucchini Banana Bread Recipe
Zucchini Banana Bread Recipe photo by Taste of Home

Zucchini Banana Bread Recipe

Read Reviews (36)
4.84 36
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 18 servings

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

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.

Directions

  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).
Originally published as Zucchini Banana Bread in Cooking for 2 Spring 2007, p33

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.

Reviews for Zucchini Banana Bread(36)

AVERAGE RATING
   (51)
RATING DISTRIBUTION
5 Star
 (45)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 14, 2013

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.

MY REVIEW
Reviewed Nov. 12, 2013

These loaves are so moist & have tons of flavor. They are addicting! They freeze well, just wrap them tightly in aluminum foil.

MY REVIEW
Reviewed Nov. 12, 2013

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.

MY REVIEW
Reviewed Sep. 26, 2013

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.

MY REVIEW
Reviewed Sep. 11, 2013

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!

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