zucchini banana bread
A moist and delicious way to use excess over-ripe bananas and an abundance of garden zucchini.
Blue Ribbon Recipe
Want to make your banana bread super moist? Add shredded zucchini! It takes banana bread to another level. It's soft and lightly sweet with notes of cinnamon. Best to serve this warm with a slather of butter. The batter fits perfectly in three small loaf pans and the bread rises beautifully. A great gift to bring a friend if you don't eat it all first.
prep time
15 Min
cook time
40 Min
method
Bake
yield
18 servings
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 large egg
- 1 cup mashed banana
- 1/2 cup vegetable oil
- 1/2 teaspoon banana extract
- 1/2 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1 cup chopped pecans
How To Make zucchini banana bread
-
Step 1Preheat oven to 325 degrees Fahrenheit. In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. -
Step 2In a separate bowl, add the egg, banana, oil, and extracts; mix well.
-
Step 3Stir into dry ingredients just until moistened.
-
Step 4Fold in zucchini and pecans.
-
Step 5Pour batter into three 5 3/4 x 3 x 2-inch mini loaf pans that have been coated with non-stick cooking spray.
-
Step 6Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
-
Step 7Cool for 10 minutes before removing from pans to wire racks to completely cool.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Tag:
#Quick & Easy
Keyword:
#zucchini
Keyword:
#banana bread
Keyword:
#quick-bread
Collection:
Favorite Breads
Ingredient:
Fruit
Method:
Bake
Culture:
American
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