Sunday, February 7, 2021

Banana Zucchini Bread

I love moist Banana Zucchini Bread and this recipe is the easiest and best I have ever had.


We started making this recipe back in the early 1960s in Utica, New York, we used overripe bananas and freshly grown zucchini from dad's garden.


Then mom and dad spent half their winters in Florida they had both freshly picked zucchini and bananas as they were plentiful.


This recipe became really popular in the Southern states since just about everyone has a banana tree in the neighborhood and farmers' markets with fresh produce are everywhere.


Although any store-bought work fine, homegrown truly made a difference in the flavors.


The bread is sweet, moist, and delicious warm with some butter or just plain with a cup of tea or coffee.


We just love using bananas, especially for breakfast recipes and dessert pies.


You may also like to try my zucchini banana cream cheese bars and banana streusel bars.


For this recipe just scroll down to the printable recipe card.



this is a cut piece of banana zucchini bread






Banana Zucchini Bread


Banana Zucchini Muffins or Bread



We all grew up on the Old Fashion Banana Bread and it's always been my absolute favorite.


Then I fell in love with Blueberry Bread and Bing Cherry Bread.


Now it's so hard to pick one over the other and any of them can be made into muffins!


this is banana zucchini bread on a napkin



Ingredients You Will Need

scroll down to the recipe card for exact measurements


  • large eggs
  • sugar
  • vegetable oil
  • ripe bananas, mashed
  • flour
  • baking powder
  • baking soda
  • ground cinnamon
  • vanilla or lemon extract
  • salt
  • shredded peeled zucchini blotted dry
  • Optional: 1 cup chopped nuts of any kind or chocolate chips


these are banana zucchini breads cooling there are 4 miniatures and 1 large loaf


Pans To Use


  • Miniature loaf pans around 6
  • 2 Full Loaf Pans
  • 9 x 9 Pans
  • Brownie Pan can be used to make bars


these are tree bananas from florida ripened to baked with and making banana zucchini bread with them


Tips and Additions:


  • Add coconut 
  • Add nuts
  • Add chocolate chips
  • Add pumpkin seeds
  • Add chopped maraschino cherries or fresh
  • Add blueberries
  • Line the pans with parchment for easy removal
  • Freeze loaves up to 6 months
  • Use a food processor for shredding zucchini quickly and squeeze all water out dry
  • Any overripe bananas will work perfectly


shredded zucchini using a food processor



More Recipes To Try:


Just whip up your favorite guacamole bruschetta and salsa recipes and a big pitcher of strawberry margaritas on the rocks for a fun and festive menu for Cinco De Mayo, or for any time you're party planning.


Pin for later





Banana Zucchini Quick Bread




If you love quick bread like this one and banana bread you're going to love this combination together.


Two great tastes in one loaf and a super-easy moist quick bread perfect for any time of the day, snacking at the office or lunch breaks!


Don't forget to print off this recipe, it's going to be a great addition to your old time banana bread recipe.


Banana Zucchini Bread

Banana Zucchini Bread

Yield: 2
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 55 HourTotal time: 55 H & 10 M
I use fresh tree bananas that are very ripe from Florida and a medium-sized grated zucchini a great dessert bread in fruits and vegetable season . The cakes like bread are so moist and irresistible!

Ingredients

  • 4 large eggs, room temperature
  • 2 cups of sugar
  • 1 cup of vegetable oil
  • 2 medium overripe bananas, mashed (about 1 cup)
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla or lemon extract
  • 1 teaspoon salt
  • 1-1/2 cups shredded unpeeled zucchini
  • Optional additions: 1 cup chopped nuts of any kind or chocolate chips, lemon zest, or orange zest

Instructions

  1. Preheat oven to 350 degrees:
  2. Blend sugar and oil with eggs in a bowl together.
  3. Add the banana and mix well.
  4. Stir in the flour, salt, baking powder baking soda, and cinnamon into the egg bowl
  5. Fold in the zucchini and nuts if using.
  6. Pour into loaf pans greased or lined with parchment paper.
  7. This will take approximately 45 to 50 minutes to bake, use the toothpick method in the center to see if it comes out clean.
  8. Cool then remove from pan.
  9. These freeze well wrapped and placed in freezer bags.
  10. This recipe makes around 5 miniature loaves and 1 big one or two large loaves.

Calories

319.84

Fat (grams)

16.39

Sat. Fat (grams)

1.25

Carbs (grams)

40.76

Fiber (grams)

4.94

Net carbs

38.83

Sugar (grams)

23.31

Protein (grams)

4.15

Sodium (milligrams)

182.97

Cholesterol (grams)

17.00
https://www.whatscookinitalianstylecuisine.com/2021/02/banana-zucchini-bread.html
banana zucchini bread recipe, banan bread using fresh picked bananas, Florida tree banana bread recipe, zucchini bread recipe,
quick breads, zucchini recipes, banana recipes, desserts, tea desserts coffee cakes
American , French


Pin for later


this is a pin for later on how to make Banana Zucchini Bread


Don't Forget to Try My Other Favorite Banana Recipes



Coconut Chocolate Chip Banana Bars


Banana Chocolate Chip Oatmeal Bars



this is a cut piece of banana zucchini bread


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