Zucchini Banana Bread

“Great way to use up overripe bananas and excess zucchini. Very moist bread.”
READY IN:
1hr
YIELD:
3 mini loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the first six ingredients.
  2. In a small mixing bowl, beat the egg, bananas, oil and extracts.
  3. Stir into dry ingredients just until moistened.
  4. Fold in zucchini and nuts.
  5. Transfer to three 5 3/4 in X 3 in X 2 in loaf pans coated with nonstick cooking spray. Bake at 325 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  6. Or, I also cook in one large loaf pan at 350 degrees for 50 minutes. Cool for 10 minutes before removing from pans to wire racks.

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