Zucchini Banana Bread

Name: Zucchini Banana Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 mini loaves (6 slices each).
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

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

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 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition 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.

Originally published as Zu-Nana Bread in Cooking for 2 Spring 2007

Reviews

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Average Rating:

ELK0410

May 9, 2018

Amazing! Made it several times and it's always perfect. Have never added banana extract - don't think it's needed and afraid it would add artificial flavor. I always double the recipe to make 4 small and 1 large loaf. Always moist and delicious!
Grandmaj2u

Apr 29, 2018

For those that did 12 muffins...How long is bakig time?
JMartinelli13

Aug 30, 2017

Swapped out the nuts to cinnamon chips due to allergies. Great for breakfast, the lunch box or a midnight snack!
misscoffeepot

Aug 20, 2017

Easy, and a great way to use some of the abundance of summer zucchini. I baked in regular loaf pans. I did not have banana extract, so use a bit of orange emulsion-and it was a lovely flavor. These are very moist.
Timothy

Nov 20, 2016

I used coconut oil and 1/2 sugar and1/2 stevia. I doubled batch and came out excellent!!! Made3 loafs 8x4 . I will do this again!! love it :]
ChevyJ

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!
patsy304

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!!!
mamaknowsbest

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!
LeslieH

Jul 12, 2015

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

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.