Zucchini Banana Bread- Taste of Home Tuesday!

Yes, I know it's Wednesday. My son started high school this week, I'm balancing a work-from-home job with watching my adorable niece Monday through Friday, and I lost track of my days, haha.  I didn't want to wait until next week to share this great recipe, so here we are. :)

Farms are BURSTING with zucchini around here.  I love it, because I am stocking the freezer with so many great treats.  I've already made Zucchini Chocolate Chip Muffins, and Zucchini Raisin Cookies.  I've probably got another 2 or 3 recipes printed.

I don't know what it is with my guys.  If I buy 7 bananas, they'll eat 5. If I buy 5, they'll eat 3.  There's something about those last 2 bananas! I'm pretty sure it's because they know if they leave them, I'll bake them into something delicious.

This recipe is great to use up those bananas, plus some of the zucchini that's overtaking the farm stands right now.  Since we have nut allergies here, I swapped out the nuts for mini cinnamon chips.  This one is great for breakfast, dessert, midnight snack.  Thank you so much to Donna H. for sharing her recipe!




print recipe

Zucchini Banana Bread
Freezes great! Perfect for breakfast, dessert, and lunch boxes.
Ingredients
  • 1 1/2 cup flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup mashed ripe bananas
  • 1/2 cup canola oil
  • 1/2 teaspoon banana extract
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts- I used mini cinnamon chips
Instructions
In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts. Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).
Slightly adapted from: https://www.tasteofhome.com/recipes/zucchini-banana-bread


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