Saturday, October 13, 2012

Banana Zucchini Bread Recipe

banana zucchini bread recipe quick bread receipt
Banana Zucchini Bread
You'll never know there's zucchini in this deliciously moist banana quick bread. The bananas and spices make it almost like a dessert. You can also use the batter to make muffins. I love this bread toasted and slathered with butter for breakfast.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 2 cups self-rising flour (see Notes)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup granulated white sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed banana
  • 1 cup grated zucchini, excess water squeezed out
  • 1/2 cup chopped pecans


Preheat oven to 350 F. Grease a 9- x 5- x 3-inch loaf pan or large muffin tins.

In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg until combined. Set aside.

In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and vanilla. Stir in banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.) Fold in zucchini and pecans.

Pour into prepared loaf pan or muffin tins. Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests done with a toothpick. Let rest in pan for 5 minutes, then turn onto a rack to cool.

Best served warm or at room temperature.

Yield: 1 loaf or 12 muffins

Notes: Be sure to use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy.


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