Sunday, August 16, 2009

Banana-Zucchini Bread


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It seems that many of you have been posting lately about the recipes you're making to use up your garden vegetables. This one is a fantastic way to use your zucchini. I wish I had a garden and have grand intentions every year of planting one. But again, it stayed just an intention this year. So instead I inherited (okay, shamelessly asked for) some zucchini from my brother-in-law's garden since I knew I had old bananas and have been craving this bread. It is incredibly, incredibly moist. The flavors of the banana and zucchini meld together so well. I know the recipe says to let it cool in the pan before serving--but I LOVE slicing it while it's still really warm and letting the butter melt onto it. Yum.

Banana-Zucchini Bread
adapted from Allrecipes.com

3 eggs
3/4 C vegetable oil
2/3 C packed brown sugar
3/4 C white sugar
2 C grated zucchini
3 very ripe bananas, mashed
2 tsp vanilla extract
3 1/2 C all-purpose flour
1 T. ground cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 C dried cranberries (I omitted these)
1/2 C chopped walnuts (also omitted)

1. Preheat oven to 325 degrees F (165 C). Grease and flour two 8x4 inch bread loaf pans.

2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla. Blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.

3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

24 slices:   Calories: 204   Fat: 8   Protein: 3

Substitute oil for applesauce:  Calories: 144   Fat: 1   Protein: 1

9 comments:

Barbara Bakes said...

I wondered about this combination. I'd never seen a recipe for it before. It looks wonderful!

Palidor said...

Very good-looking bread! It looks nice and moist.

Heidi said...

I never would have thought to pair banana with zucchini. I have zucchini bread in the oven right now, but still have a ton of zucchinis. I wish I had some over ripe bananas! Great idea!

Stephanie said...

It looks delicious! I really miss having a garden - we had one last year and lived near my parents, who also had a garden, so there was never a shortage of squash and zucchini that we were constantly desperate to use up. This year, no zucchini unless we go out and buy it. I kinda miss having tons of zucchini recipes to post. Oh well, next year for sure!

Karine said...

Your bread looks great and full of flavors! Thanks for sharing your recipe :)

Carol VR said...

I made this recipe into muffins this evening and they are so delish!!!

Hope you don't mind that I posted the recipe and picture on my blog.

Thanx again for sharing the recipe.

PS... you have baking powder listed twice, so I made an executive decision to assume the later was baking soda.

Melody said...

Looks so moist and delicious! Love your pictures too. I going to follow your blog to see what else you come up with!

Patti said...

Clarification...You list baking powder twice and no baking soda in the list of ingredients. I'm going to assume that because in the directions the first thing you say is baking powder then baking soda, that the first baking powder in the list of ingredients is the powder and the second will be the soda. Hope so, I'm about to go make this!

Marisa said...

Sorry everyone--my internet's been out for the last week and so I wasn't able to update this recipe. My sister called me over the weekend in the middle of making this and told me of my mistake. Sorry :-). I'll go change it right now!