nana's zucchini banana bread
Seeing all the recipes for zucchini posted lately reminded me of a Christmas and Thanksgiving favorite in my home. Nana made it when I was little, and later when I had my own family I carried on the tradition. The smaller loaves are so moist and the flavor is unbelievable. No one would ever guess there was zucchini in the batter. I never knew until I was an adult and Nana gave me the recipe. With the combination of zucchini, bananas, and cinnamon, topped off with a sweet drizzle of frosting and sprinkled with nuts, you will have everyone in the house requesting this bread constantly.
Blue Ribbon Recipe
Tender and moist, this zucchini banana bread melts in your mouth. Cinnamon adds a warm spice flavor to the quick bread. The glaze adds sweetness while chopped nuts add a nice crunch. Both make this treat feel slightly decadent. A slice will be delicious for breakfast, brunch, snack, or dessert. It makes multiple loaves and they'll make tasty gifts. But it's so good, you may keep them all for yourself.
Ingredients
- 1 medium zucchini, finely shredded (2 cups)
- 6 medium ripe bananas, mashed (2 cups)
- 3 large eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup chopped walnuts or pecans
- 1 1/4 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla or banana extract (optional)
- 1/4 cup additional chopped nuts for topping
How To Make nana's zucchini banana bread
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Step 1Preheat the oven to 350 degrees F. Put bananas, zucchini, eggs, sugar, vanilla extract, and oil in a large bowl. -
Step 2Mix to blend all ingredients.
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Step 3In a separate bowl mix flour, baking soda, salt, cinnamon, and chopped nuts.
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Step 4Add dry ingredients to the large bowl. Mix just until blended.
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Step 5Pour the batter into 5 to 7 mini loaf pans or 2 loaf pans sprayed with non-stick cooking spray.
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Step 6For mini loaf pans, bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. For a larger loaf pan, bake for 55 minutes to 1 hour. The smaller loaves tend to come out more moist.
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Step 7Allow to cool for 10 to 15 minutes. Then remove from pans.
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Step 8For the glaze, mix milk and powdered sugar in a small bowl until desired consistency. I like mine thick but pourable. Add vanilla extract or banana extract (optional).
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Step 9Drizzle over loaves. Sprinkle with additional chopped nuts.
- 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!
