Zucchini Banana Bread Recipe

5 62 64
Zucchini Banana Bread Recipe
Zucchini Banana Bread Recipe photo by Taste of Home
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Zucchini Banana Bread Recipe

Read Reviews
5 62 64
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
Featured In: Banana Bread A to Z
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 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

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

Nutritional Facts

1 slice: 175 calories, 9g fat (1g saturated fat), 12mg cholesterol, 116mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

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

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Reviews forZucchini Banana Bread

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Timothy User ID: 8972260 257058
Reviewed Nov. 20, 2016

"I used coconut oil and 1/2 sugar and1/2 stevia. I doubled batch and came out excellent!!! Made

3 loafs 8x4 . I will do this again!! love it :]"

MY REVIEW
ChevyJ User ID: 8002781 252447
Reviewed Aug. 10, 2016

"Great tasting and easy. I had no banana extract or walnuts so left them out but added some dark choc chips and halved the sugar. I used a chopper instead of grater for zucchini - easier. Doubled recipes and got 4 8 x 4 inch loaves. Added this recipe to my favorites. Very moist. Had one slice and it is killing me to not cut myself another!"

MY REVIEW
patsy304 User ID: 1136637 250371
Reviewed Jul. 13, 2016

"My new favorite recipe! I'll never make plain old banana bread again! My husband loved it. His friends loved it. Moist & delicious!!!"

MY REVIEW
mamaknowsbest User ID: 5826120 229566
Reviewed Jul. 14, 2015

"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!"

MY REVIEW
LeslieH User ID: 191346 229458
Reviewed Jul. 12, 2015

"Made it in one large loaf pan as well. Awesome bread and so very moist."

MY REVIEW
yuehching User ID: 224401 163851
Reviewed Sep. 29, 2014

"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."

MY REVIEW
TammieChronister User ID: 7960477 165859
Reviewed Aug. 29, 2014

"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!!!"

MY REVIEW
nramsey User ID: 3436141 95204
Reviewed Aug. 15, 2014

"Excellent! Made it a few weeks ago and froze it, pulled it out this AM and the family tore it up. Extremely moist!"

MY REVIEW
Joscy User ID: 2694585 76453
Reviewed Aug. 5, 2014

"Find this wonderful bread to be **friendly** to a person with Diabetes, myself. Making today, in fact, making *extra* to share!"

MY REVIEW
Gal76st User ID: 3330418 95114
Reviewed Aug. 4, 2014

"Made this Zucchini Banana bread and the next day I had to make it again because my family loved it."

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