Is your garden bursting with zucchini yet? I don’t eat much zucchini in its natural state (you probably know by now that I’m about the furthest thing from a veggie lover that you’ll ever meet), but I do love it baked into desserts and breads. It doesn’t impart much in the way of flavor, but it does a tremendous job of keeping baked goods nice and moist. While I’ve tried many different recipes to date, my favorites have to be my grandma’s zucchini-pineapple bread, her recipe for zucchini squares, and this double chocolate zucchini bread that will you have you swooning. I enjoy experimenting with zucchini, so when I came across a recipe for a zucchini-banana bread, I wasted no time in getting it into the oven.
This bread is quite similar in texture and flavor to my grandma’s recipe for banana-nut bread, with the same level of rise and the same type of crumb. The combination of bananas and zucchini in this bread means that it is supremely moist – a recipe for bread perfection! This bread was made with pecans, but you could use walnuts, or whatever your favorite type of nut is (or leave them out altogether).
Do you have a favorite zucchini recipe that you turn to when you have an abundance of zucchini on your hands?
Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 50 to 60 minutes
Total Time: 1 hour 15 minutes
An easy way to use up leftover bananas, as well extra zucchini from the garden.
3 cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
2 medium ripe bananas, mashed (about 1 cup)
1½ cups shredded zucchini
1 cup chopped pecans
1. Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
3. In a large bowl, whisk the eggs. Add the sugar and oil and whisk until smooth and combined. Whisk in the bananas and mix well. Add the flour mixture and stir gently with a rubber spatula until no flour remains. Fold in the zucchini and pecans.
4. Divide the batter evenly between the two loaf pans. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes, then remove the bread from the pans and place on wire rack to cool completely before serving. Wrapped tightly in plastic wrap, the bread will keep at room temperature for up to 5 days.
(Recipe adapted from Taste of Home)