Farm To Table | Quick Breads

Banana Zucchini Bread

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Banana Zucchini Quick Bread

The best thing about making quick breads in the fall and winter, besides the obvious, eating it, is that you get to turn the oven on and take the chill out of the air. At least in my drafty old farm house! ….Well there’s that and you can use up the fruits and vegetables that you froze all summer long. Then, of course, there’s the fact that you only make a 15 minute commitment to be slaving in the kitchen. Due to the fact that they are soooo easy to prepare!!! This Banana Zucchini Quick Bread is Moist and delicious!

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We very rarely watch network TV anymore, because we find most of the shows inane. It’s just a Binge watch fest on Netflix or Amazon. Hence, we have gotten used to no commercials and not having to wait to see the next episode. I’m kind of obsessed with Scandal now. A few months ago we watched Mind of a Chef, which we really liked. I’m pretty sure it was there that we saw a pastry chef making banana cream pie. She said she never just used ripe bananas to make her pies. She used frozen ripe bananas because freezing the bananas brings out the sugars. I thought, gee, I’ve been doing that for years! Nice to get verification that you are doing things right from a professional!

You know how bananas get ripe so fast? Well don’t throw them away when they get too ripe, throw them in the freezer for the best banana baked goods in town!!

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I also end up with a plethora of zucchini that I can’t use up fast enough so I grate them in the food processor and freeze them too! Before you use the zucchini in baked goods, thaw it thoroughly and drain it in a colander, squeezing it with the side of a large spoon.

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Bare with me here, I’m just trying to learn how to use my new camera! Have to figure out how to eliminate the huge shadows and acquire some good lights!

Whether you like your quick breads with a pat of butter (my hubby) or straight up (me) this bread is to die for! My Kitchenaid mixer makes quick work of quick breads!

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This is the moistest banana bread you will ever eat! Furthermore, if you have kids that won’t eat anything green, (my youngest) you can hide the zucchini. They will probably never know it’s in there, unless you tell them!! Do that when they are slightly older as a for instance. Such as, “But son, you eat the zucchini in the bread I make. The ratatouille is just like that!” 🙂 Here is great, savory Zucchini, Green Onion Cheesy Quick Bread, too!

Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

Enjoy! And have fun cooking!

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Banana Zucchini Bread

Easy, moist quick bread!
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5 from 1 vote
Print Rate
Course: Bread, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16 slices
Calories: 205kcal
Author: Beth Neels
Cost: $3

Ingredients

Instructions

  • Preheat oven to 350°F
  • Mix dry ingredients together. Set aside.
  • Beat egg with mixer. Add sugar and beat until the mixture looks light and frothy.
  • Add bananas, vanilla and oil and combine. Add cinnamon, combine again. Add dry ingredients in 3 parts and just mix until combined. Don’t over mix at this stage.
  • Mix zucchini and nuts in by hand.
  • Fill 2 standard sized bread pans that have been sprayed with non stick spray, or greased and floured.
  • Bake breads about 1 hour until a cake tester inserted in the middle comes out clean. Place breads on a cooling rack and cool in pans at least 10 minutes. Then remove breads from pans. Cool completely or eat some warm!!! Can be frozen.
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Notes

Breads freeze well. Make a double batch and store in freezer to give as quick gifts or a quick snack or dessert.
Can be stored at room temperature up to 4 days. 
This bread is great toasted too!
General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition

Calories: 205kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Cholesterol: 20mg | Sodium: 234mg | Potassium: 201mg | Fiber: 1g | Sugar: 16g | Vitamin A: 80IU | Vitamin C: 5.4mg | Calcium: 25mg | Iron: 1mg
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Originally Published 10/23/2016

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8 Comments

  1. I LOVE banana bread and I LOVE zucchini bread, now I’m thinking how amazing would it be to try and bake a banana zucchini loaf! Must be super moist and delicious!

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