banana recipes · Breads · Breakfast

Zucchini Banana Bread

Zucchini Banana Bread by Rumbly in my Tumbly
Zucchini Banana Bread by Rumbly in my Tumbly

You all know about my love affair with banana bread, but did you know that I also have one with zucchini bread?

Zucchini Banana Bread by Rumbly in my Tumbly

Therefore, when I saw a recipe for Zucchini Banana Bread, you know I was going to try it.

Zucchini Banana Bread by Rumbly in my Tumbly

Oh. My. God.

Zucchini Banana Bread by Rumbly in my Tumbly

I’m going to go out on a limb and say this was my favorite quick bread I’ve ever made.  Lots of cinnamon-y banana flavors, and that shredded zucchini to make it so dense and moist and amazing.

Zucchini Banana Bread by Rumbly in my Tumbly

I think you can tell how soft and delicious it is from the pictures.  It is also kid-approved.  My daughter ate two pieces, and my son ate three.

Zucchini Banana Bread by Rumbly in my Tumbly

Go to the store, (or your garden), get some zucchini, and make this, immediately.

Zucchini Banana Bread by Rumbly in my Tumbly

I promise you won’t be disappointed.

Zucchini Banana Bread by Rumbly in my Tumbly

Recipe adapted from Taste of Home

Ingredients:
1 1/2 cups all purpose flour
1 cup of sugar
1 (heaping) teaspoon of ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 mashed, overripe bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup of shredded zucchini

Directions:
Preheat the oven to 325°.  Grease 3 mini loaf pans (5 3/4 inch x 3 inch) or two medium loaf pans.  I like to line mine with parchment paper for easier removal, that is optional.

Mash up your bananas.  Add the egg, oil, and vanilla and mix well.  Add in the dry ingredients and gently fold it in until just combined.  Don’t over mix.  Fold in the shredded zucchini.

Bake for about 30-35 minutes (more mini loaf pans) or until a toothpick inserted into the center comes out clean.

Enjoy!

 

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18 thoughts on “Zucchini Banana Bread

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  2. My first batch (2 medium Loaf pans) because I have no mini pans, was to laugh at.They looked horrible! I couldn’t figure it out, I baked them for 1 hr. and they were still very sticky in the middle and also they didn’t even cover 1/2 of the pan, when I cut a slice off, it was the size of a French toast stick! So I then put it in the microwave to see if I could dry it out a little bit and that didn’t work. Then I started to think………Why? then I realized what I did, I added an extra 1/2 of banana to the batter because I didn’t want to waste it. Do you think that’s why it’s so sticky? They taste delicious even though it’s mushy, I topped them with slivered almonds (chopped) before I baked them. Love the recipe, so gonna give it another try/. 🙂

    1. Debbie, I’m wondering if you maybe accidentally left out your leaveners (baking soda/powder) or if it is possible that they were expired. That’s what it sounds like. Either that, or it was just underbaked. Everbody’s oven is different. If you try the recipe again, leave it in the oven until a toothpick inserted into the center comes out clean, even if you have to bake longer than an hour. If the top starts to get too brown, put some foil over it while it continues to bake. Adding half a banana shouldn’t have those results. I hope that helps!

      1. This happened to me too. Almost to the exact description of above. I did not forget the baking soda/baking powder… Is the flour amount correct? It seems very small to me.

      2. Ashley, I’m sorry your bread did not turn out, I really don’t know what to tell you! I have made this on several occasions without this issue, and the recipe is correct as written. Maybe try it in the mini loaf pans? That might help.

    2. My first batch of this recipe just came out of the oven (I also cooked in two loaf pans), and were the same sticky french toast type bread you’re describing, and I had to cook them for about 15 extra minutes. I’m thinking the problem might be the amount of banana. I know I added all the ingredients right, but all three of the bananas I used were pretty large. I wonder if the leavening agents just couldn’t handle that much banana and that’s why the loaves are so thin. Either way, it tastes yummy, but I think next time I try this recipe, I’ll make sure to use less banana. p.s. Nutella on this bread, anyone? 😉

  3. I just made this, doubled it and made 4 small loafs, I also added 1/2 C. finely chopped walnuts just for fun because I had them laying around. Turned out pretty good!

  4. I made muffins out of these using a Pampered Chef stone muffin pan. They came out perfectly and they tasted delicious! Thank you!

  5. I love this recipe! I double it and it makes 24 muffins. My family of 6 eats them all up in just a few days. I love that I can use up my old bananas and also get some veggies in my kids!

  6. I was reading the comments about the loaves being so small, so I compared to another recipe, it was almost exact and it said it made 1 loaf. I am making these now and am just going to use one large loaf pan and see what happens.

  7. Hi all! I made this recipe for the first time 2 weeks ago and it was perfection!!! Let me say since then Ive had 3 requests to make it for family parties and get togethers!!!! Thanks for sharing this magnificent recipe

    1. I would definitely drain and squeeze out the liquid from the zucchini before adding it. From my experience in baking zucchini bread, I have found my breads sank in the middle and were very heavy if I didn’t. They seemed to take forever to bake too. You may want to sprinkle the top of the loaf with a mixture of cinnamon and sugar too.for extra flavor.

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