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The BEST Zucchini Banana Bread

September 4, 2016

The BEST thing about this Zucchini Banana Bread is that it doesn't taste like banana!  I hate being tricked by people offering me zucchini bread only to taste it and find out it's full of banana.  Bananas really should only be eaten one way: slightly green and in their pure form.  I do love a good zucchini bread though, and there are always bananas around needing used (even a stash in the freezer) so it makes sense to combine the two.  

 

 

Both ingredients add moisture to the bread, and the banana adds a subtle sweetness. 

 

Use a not-too-ripe banana, and you get the sweetness and moisture without a strong banana flavor. Win!  

 

We've made this bread multiple times and the recipe has produced a consistent, sturdy, flavorful loaf.  

 

It's been frozen

 

toted back and forth to work

 

shared with neighbors

 

A thick slice will even hold up well in the toaster, making a sort-of healthy breakfast when topped with a little almond butter.  

 

 

We know there can never be too many loaves of zucchini bread made in one summer, so go ahead- make another!   

Zucchini Banana Bread

Ingredients:

  • 1 1/2 cups all purpose flour

  • 3/4 cup whole wheat flour

  • 1/3 cup white sugar

  • 1/3 cup brown sugar, packed

  • 1 1/4 teaspoon baking soda

  • 1 1/4 teaspoon baking powder

  • 1 teaspoon salt

  • 1 tablespoon cinnamon

  • 1/2 teaspoon nutmeg

  • 2 eggs

  • 1 banana

  • 1/3 cup applesauce, unsweetened

  • 3 tablespoon olive oil

  • 2 teaspoons vanilla

  • 1 1/2 cups zucchini, grated

Instructions:

1. Combine dry ingredients in a large bowl.

2. Mash banana and then mix with the eggs, applesauce, oil and vanilla.

3. Add the wet ingredients to the dry. Stirring just to combine (there will be dry spots but have no fear...the zucchini will fix that).

4. Fold the zucchini into the batter and then place batter into a lightly greased loaf pan.

5. Place bread into a preheated 350 degree oven and bake for 45-50 minutes or until a toothpick comes out clean.

6. Let cool for 10 minutes before removing from the pan. Finish cooling on a wire rack before slicing and enjoying.

*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.

 

 

 

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