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This banana zucchini bread combines two of my favorites: banana walnut bread and zucchini bread. I like to add dried cranberries for an extra boost of flavor in every bite.
This banana zucchini bread is moist and subtly sweet. Plus, it's a great way to sneak healthy ingredients into a crowd-pleasing treat!
Banana Zucchini Bread Ingredients
These are the ingredients you'll need to make this banana zucchini bread recipe:
- Eggs: Three eggs add moisture and help hold the batter together.
- Oil: A neutral oil, such as vegetable oil, lends even more moisture.
- Sugars: This banana zucchini bread recipe calls for both brown and white sugars.
- Zucchini and bananas: Of course, you'll need grated zucchini and mashed bananas!
- Vanilla: Vanilla extract enhances the overall flavor of this simple quick bread.
- Flour: All-purpose flour gives the banana zucchini bread structure.
- Cinnamon: Ground cinnamon lends welcome pleasant warmth.
- Leaveners: Baking soda and baking powder act as leaveners, which means they help the bread rise.
- Salt: A pinch of salt enhances the overall flavor, but it won't make your bread taste salty.
- Cranberries: Dried cranberries give the bread bursts of fruity flavor.
- Walnuts: Chopped walnuts add crunch and nutty flavor.
How to Make Banana Zucchini Bread
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this homemade banana zucchini bread:
- Beat the eggs, then beat in the wet ingredients.
- Stir in the dry ingredients, then fold in the cranberries and nuts.
- Pour the batter into prepared pans and bake until a toothpick comes out clean.
How to Store Banana Zucchini Bread
Wrap the banana zucchini bread tightly in foil or storage wrap and store at room temperature for up to three days or in the refrigerator for up to one week.
Can You Freeze Banana Zucchini Bread?
Yes! If you want to keep your banana zucchini bread for longer than one week, you'll need to freeze it. It's best to freeze it in individual slices so you can thaw and enjoy as-needed. Wrap the slices in a layer of storage wrap, then in a layer of foil. Place the wrapped slices in a storage bag and freeze for up to three months.
Cookdap Community Tips and Praise
"Excellent recipe," raves one Cookdap community member. "I ran out of vanilla extract, so I used cognac instead."
“A great bread that was moist, with both zucchini and banana flavor,” according to jenk. “I halved the cranberries and nuts and only put in one of the two loaves to satisfy my picky eaters. Both were great! Will make it again.”
“For some reason this bread seems healthier than plain banana bread,” says lobij. “The zucchini adds moisture to the batter, which results in a nice textured loaf. Added bonus: The kids don’t realize there is a veggie in their banana bread.”
Ingredients
- 3 large eggs
- 1 cup white sugar
- 1 cup grated zucchini
- ¾ cup vegetable oil
- 2 bananas, mashed
- 2/3 cup packed brown sugar
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup dried cranberries
- ½ cup chopped walnuts
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch bread loaf pans.
Step 2
Beat eggs in a large bowl with an electric mixer until light yellow and frothy. Add white sugar, zucchini, oil, bananas, brown sugar, and vanilla; beat until well combined. Stir in flour, cinnamon, baking powder, baking soda, and salt. Fold in cranberries and nuts. Divide batter evenly between the prepared loaf pans.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 272 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 9% |
| Cholesterol28mg | 9% |
| Sodium230mg | 10% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber2g | 5% |
| Total Sugars21g | |
| Protein4g | |
| Vitamin C2mg | 11% |
| Calcium42mg | 3% |
| Iron1mg | 8% |
| Potassium117mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This was absolutely delicious, although the amount of white sugar was omitted from the ingredient list, even though it was referred to in the instructions. I put in 1/4 cup of white sugar, omitted the nuts and upped the dried cranberries to one cup. Yummy!
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This was absolutely delicious, although the amount of white sugar was omitted from the ingredient list, even though it was referred to in the instructions. I put in 1/4 cup of white sugar, omitted the nuts and upped the dried cranberries to one cup. Yummy!
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Very good. I made it in mini loaf pans, and it made five. Instead of nuts I added about 1/2 c of blueberries; kept everything else as written. Very moist and delicious!
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Very good. I made it in mini loaf pans, and it made five. Instead of nuts I added about 1/2 c of blueberries; kept everything else as written. Very moist and delicious!
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This was pretty good. I didn’t think it was “great”, but I made some changes, so I might have done that on my own. I substituted apple sauce for the oil to make it healthier. It was somewhat dry, and this may have caused that, even though I have subbed apple sauce before to other recipes without any problems. I also reduced the white sugar to 1/3 cup. It was a good amount of sugar. 1 cup would have been way too much. I also switched out pecans for walnuts. Also, it only needed to bake 35-40 minutes. I took it out after 40, but since it was a bit dry, maybe it could have come out even sooner. Overall, it was very good, just a little dry. Will probably play around with it & try it again.
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This was pretty good. I didn’t think it was “great”, but I made some changes, so I might have done that on my own. I substituted apple sauce for the oil to make it healthier. It was somewhat dry, and this may have caused that, even though I have subbed apple sauce before to other recipes without any problems. I also reduced the white sugar to 1/3 cup. It was a good amount of sugar. 1 cup would have been way too much. I also switched out pecans for walnuts. Also, it only needed to bake 35-40 minutes. I took it out after 40, but since it was a bit dry, maybe it could have come out even sooner. Overall, it was very good, just a little dry. Will probably play around with it & try it again.
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Pretty good but could use way more banana; 2 mashed bananas equals 2/3 cup which is not much for 2 whole loaves. I found it a bit dry and think adding more banana next time will help. I also doubled the cranberries and nuts; toasted the nuts in the microwave for more flavor.
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Pretty good but could use way more banana; 2 mashed bananas equals 2/3 cup which is not much for 2 whole loaves. I found it a bit dry and think adding more banana next time will help. I also doubled the cranberries and nuts; toasted the nuts in the microwave for more flavor.
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After reading other reviews, I made a couple of changes. I used 2 cups of grated zucchini, and I cut the white sugar back to 1/2 cup. I also used 1 cup applesauce instead of oil. I also baked it for about 40 minutes, but I have a convection oven. This bread was moist, and it was a great way to use up both bananas and zucchini.
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After reading other reviews, I made a couple of changes. I used 2 cups of grated zucchini, and I cut the white sugar back to 1/2 cup. I also used 1 cup applesauce instead of oil. I also baked it for about 40 minutes, but I have a convection oven. This bread was moist, and it was a great way to use up both bananas and zucchini.
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thank you for this great recipe. I followed the recipe and made a few changes, instead of a cup of white sugar i to only use 1/2 cup to cut back on the amount of sugar being used, i also added in 3 tablespoons of ground golden flaxseed, and i put in 1/4 cup of Herseys cocoa and it turned out wonderful my whole family loves it.
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thank you for this great recipe. I followed the recipe and made a few changes, instead of a cup of white sugar i to only use 1/2 cup to cut back on the amount of sugar being used, i also added in 3 tablespoons of ground golden flaxseed, and i put in 1/4 cup of Herseys cocoa and it turned out wonderful my whole family loves it.
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This was soo good! I’ll be making this again! The only thing that I did different was I used Planter Trail Mix with M & M’s, dried cranberried, rasins and mixed nuts-I used 1 cup. It was really moist and very good. I took it to a family reunion and there wasn’t a slice left!
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This was soo good! I’ll be making this again! The only thing that I did different was I used Planter Trail Mix with M & M’s, dried cranberried, rasins and mixed nuts-I used 1 cup. It was really moist and very good. I took it to a family reunion and there wasn’t a slice left!
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My whole family loved this recipe! The only reason I didn?t give it 5 stars is because I did change it just a tiny bit. I left out the nuts and cranberries and only used 2/3 cup Sugar. Also I used Cinnamon Plus (a cinnamon spice blend for pampered chef that has nutmeg, allspice, orange peel, cloves, & ginger) instead of just cinnamon. I cooked it in a muffin pan (making 24 muffins) instead of loaf pans. It takes less time to cook so keep an eye on the muffins. I think it was about 25-30 minutes.
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My whole family loved this recipe! The only reason I didn?t give it 5 stars is because I did change it just a tiny bit. I left out the nuts and cranberries and only used 2/3 cup Sugar. Also I used Cinnamon Plus (a cinnamon spice blend for pampered chef that has nutmeg, allspice, orange peel, cloves, & ginger) instead of just cinnamon. I cooked it in a muffin pan (making 24 muffins) instead of loaf pans. It takes less time to cook so keep an eye on the muffins. I think it was about 25-30 minutes.
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Great bread, with a few changes. I substitute yogurt or applesauce for the oil, used coconut instead of cranberries, add more banana to replace some of the sugar, and spice it up a bit more. For the flour I have used quinoa, millet, oat bran and multigrain or just wheat instead of white flour to give more nutrition to this bread. Very moist and flavorful even with changes.
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Great bread, with a few changes. I substitute yogurt or applesauce for the oil, used coconut instead of cranberries, add more banana to replace some of the sugar, and spice it up a bit more. For the flour I have used quinoa, millet, oat bran and multigrain or just wheat instead of white flour to give more nutrition to this bread. Very moist and flavorful even with changes.
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This was moist and yummy! I made a few changes which worked out just fine. I reduced the oil to 1/2 cup, reduced the white sugar to 2/3 cup, increased the zucchini to 2 cups and used 1 cup of chocolate chips instead of the cranberries and nuts. It was quickly devoured!
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This was moist and yummy! I made a few changes which worked out just fine. I reduced the oil to 1/2 cup, reduced the white sugar to 2/3 cup, increased the zucchini to 2 cups and used 1 cup of chocolate chips instead of the cranberries and nuts. It was quickly devoured!
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This was a very good recipe, I substitutes the oil by 1 cup of apple sauce and added frozen blueberries instead of the cranberries. It turned out great. Would do again.
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This was a very good recipe, I substitutes the oil by 1 cup of apple sauce and added frozen blueberries instead of the cranberries. It turned out great. Would do again.
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I made this with 1/3 c. sugar, 2 c. zucchini and 4 overripe bananas. It is delicious! The cranberries and walnuts add a lot, as does the cinnamon.
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I made this with 1/3 c. sugar, 2 c. zucchini and 4 overripe bananas. It is delicious! The cranberries and walnuts add a lot, as does the cinnamon.
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This is AMAZING!!! The only thing I changed was that I used raisins instead of cranberries because I didn’t have any. Love it!
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This is AMAZING!!! The only thing I changed was that I used raisins instead of cranberries because I didn’t have any. Love it!
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Delicious! As others suggested I reduced the sugar to 1/2 cup and increased the zucchini to 2 cups. Will make again!
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Delicious! As others suggested I reduced the sugar to 1/2 cup and increased the zucchini to 2 cups. Will make again!
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Very moist bread. Be sure to not put too much in loaf pan otherwise the middle will be doughy. The cranberries add a tart twist!
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Very moist bread. Be sure to not put too much in loaf pan otherwise the middle will be doughy. The cranberries add a tart twist!
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Delicious. I split the oil with applesauce.
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Delicious. I split the oil with applesauce.
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Some changes I made: half whole wheat flour, plus a little wheat germ for nutrients; increased brown sugar to one full cup, then ommited white sugar completely; increased zucchini by half a cup; and made into muffins, baking for 20 minutes. Definitely good enough to make again as written in the recipe, or with changes like these.
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Some changes I made: half whole wheat flour, plus a little wheat germ for nutrients; increased brown sugar to one full cup, then ommited white sugar completely; increased zucchini by half a cup; and made into muffins, baking for 20 minutes. Definitely good enough to make again as written in the recipe, or with changes like these.
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I made this bread with my zucchine from the yard, and my coworker
LOVED it. -
This ended up being a great way to get my one and a half year old to eat veggies! I halved the recipe, but used the same amount of zucchini, only used one egg and substituted applesauce for the oil, but used the full 3/4 cup. It fit perfectly into two mini loaf pans. I’ll probably cut more sugar out next time too, because it was still a little sweeter than I would like.
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This ended up being a great way to get my one and a half year old to eat veggies! I halved the recipe, but used the same amount of zucchini, only used one egg and substituted applesauce for the oil, but used the full 3/4 cup. It fit perfectly into two mini loaf pans. I’ll probably cut more sugar out next time too, because it was still a little sweeter than I would like.
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My family really does not like Zucchini, but loves Banana Bread. So this was a wonderful way to hide the Zucchini, they just loved the flavor. I did make some of the changes suggested by others (applesauce and more zucchini). Worked out great, I think this is a wonderful base recipe that I will definitly bake again and “experiment” with.
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My family really does not like Zucchini, but loves Banana Bread. So this was a wonderful way to hide the Zucchini, they just loved the flavor. I did make some of the changes suggested by others (applesauce and more zucchini). Worked out great, I think this is a wonderful base recipe that I will definitly bake again and “experiment” with.
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WOW!!! This was fantastic!! Hands down the best bread I have EVER had!! I can’t even explain it but the bananas added just something extra texture and flavor wise that really amps up your normal zucchini bread!
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WOW!!! This was fantastic!! Hands down the best bread I have EVER had!! I can’t even explain it but the bananas added just something extra texture and flavor wise that really amps up your normal zucchini bread!
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Was very good whole family loved it. But should be called banana-cranberry-zucchini bread because the cranberries added sooo much good flavor to the bread.
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Was very good whole family loved it. But should be called banana-cranberry-zucchini bread because the cranberries added sooo much good flavor to the bread.
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Definitely increase the amount of zucchini in the recipe, I’m glad I did. I used raisins instead of cranberries and macadamias instead of walnuts (using what I had on hand). Took about 15 extra minutes in the oven than directed in recipe before toothpick tested done. Might make again after tweaking recipe a bit.
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Definitely increase the amount of zucchini in the recipe, I’m glad I did. I used raisins instead of cranberries and macadamias instead of walnuts (using what I had on hand). Took about 15 extra minutes in the oven than directed in recipe before toothpick tested done. Might make again after tweaking recipe a bit.
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This is a very flavorful quick bread. I made some changes: I reduced the white sugar to 2/3 cup; increased grated zucchini to 2 cups (and squeezed all the liquid from the zucchini before mixing it into the batter); and replaced dried cranberries with 3/4 c. mini chocolate chips. Next time I will try using melted butter instead of oil, since I like the flavor of butter better. I made one large loaf and two small loaves, and removed the small loaves from the oven after 45 minutes. The large loaf stayed in the 325 degree oven for 1 hour & 15 minutes and was done perfectly. I will make this again, especially because we have lots of fresh zukes from our veggie garden!
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This is a very flavorful quick bread. I made some changes: I reduced the white sugar to 2/3 cup; increased grated zucchini to 2 cups (and squeezed all the liquid from the zucchini before mixing it into the batter); and replaced dried cranberries with 3/4 c. mini chocolate chips. Next time I will try using melted butter instead of oil, since I like the flavor of butter better. I made one large loaf and two small loaves, and removed the small loaves from the oven after 45 minutes. The large loaf stayed in the 325 degree oven for 1 hour & 15 minutes and was done perfectly. I will make this again, especially because we have lots of fresh zukes from our veggie garden!
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very delightful–i made as a cake and frosted with cinnamon frosted–i would use less oil next time with 2 cups of zucchini cake was very dense.
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very delightful–i made as a cake and frosted with cinnamon frosted–i would use less oil next time with 2 cups of zucchini cake was very dense.
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These were good – my 4 yr old really loves them – we added a lot of craisins to this and skipped the nuts, also reduced the sugar to 1/2 cup and used half applesauce and half oil – will make again but may add back in the full cup of sugar
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These were good – my 4 yr old really loves them – we added a lot of craisins to this and skipped the nuts, also reduced the sugar to 1/2 cup and used half applesauce and half oil – will make again but may add back in the full cup of sugar
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this was the BEST bread I ever made. I increased the size to 40, made it in a long pan, used 1/2 melted butter and 1/2 oil and used 8 ripe bananas and eliminated the brown sugar. I also eliminated the nuts and put in about 1 cup of dried sugared cranberries.
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this was the BEST bread I ever made. I increased the size to 40, made it in a long pan, used 1/2 melted butter and 1/2 oil and used 8 ripe bananas and eliminated the brown sugar. I also eliminated the nuts and put in about 1 cup of dried sugared cranberries.
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I made this recipe without the cranberries or nuts, and I used 1/2 c. honey instead of sugar. It turned out to be delicious! It has a wonderful texture, and I liked the fact that while I used up zucchini, I could partially sweeten it with bananas so I didn’t have to use too much honey. I made two triple batches of it! Yum
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I made this recipe without the cranberries or nuts, and I used 1/2 c. honey instead of sugar. It turned out to be delicious! It has a wonderful texture, and I liked the fact that while I used up zucchini, I could partially sweeten it with bananas so I didn’t have to use too much honey. I made two triple batches of it! Yum
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This was great! The bananas gave the perfect taste and texture to regular old zucchini bread. I used 2 cups of zucchini as others suggested and also substituted chocolate chips for cranberries. It made a huge batch. I was able to make 24 muffins and one loaf. It was all gone in days. YUM!
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This was great! The bananas gave the perfect taste and texture to regular old zucchini bread. I used 2 cups of zucchini as others suggested and also substituted chocolate chips for cranberries. It made a huge batch. I was able to make 24 muffins and one loaf. It was all gone in days. YUM!
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I had a lot of old bananas and tons of zucchini to use up, so I doubled it for freezing. I lowered the sugar, doubled the zucchini, and left out the crasins and nuts (for picky kids). It needs chocolate chips, and then I think we’d be set.
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I had a lot of old bananas and tons of zucchini to use up, so I doubled it for freezing. I lowered the sugar, doubled the zucchini, and left out the crasins and nuts (for picky kids). It needs chocolate chips, and then I think we’d be set.
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This was wonderful. I used only the banana and zucchini and not the other fruits,and it was moist and delicious. Plus, the whole house smelled great while it was baking. I used my bundt pan and baked it altogether in that pan, and it turned out beautifully. The two friends I shared it with, asked for the recipe.
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This was wonderful. I used only the banana and zucchini and not the other fruits,and it was moist and delicious. Plus, the whole house smelled great while it was baking. I used my bundt pan and baked it altogether in that pan, and it turned out beautifully. The two friends I shared it with, asked for the recipe.
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I totally didn’t expect to be this good! I made some changes also. Used yellow squash and increased to 2 cups, 3 bananas, reduced white sugar to 1/2 cup, subbed one cup of flour for whole wheat, and reduced oil to 2/3 cup, pecans instead of walnuts. Also did one large loaf and 6 large muffins, adjusted baking time accordingly. Thanks for a great way to use up even yellow squash!
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I totally didn’t expect to be this good! I made some changes also. Used yellow squash and increased to 2 cups, 3 bananas, reduced white sugar to 1/2 cup, subbed one cup of flour for whole wheat, and reduced oil to 2/3 cup, pecans instead of walnuts. Also did one large loaf and 6 large muffins, adjusted baking time accordingly. Thanks for a great way to use up even yellow squash!
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This is a good basic sweet bread. It definitely didn’t taste like zucchini to me (and I used about 1.5 cups zucchini) and it only had a hint of banana taste, so it just had an all-around bread taste which was good but a little plain. We all liked it fine, although if you’re wanting zucchini bread taste this isn’t the recipe for you. I made it as directed except I used 1/2 cup applesauce and 1/4 cup oil instead of 3/4 cups oil and it turned out fine. One warning on the loaf pans – when I split the batter between two pans, it only filled up about halfway. So I ended up filling on almost the whole way and then making 6 additional muffins. Everything eventually turned out fine, but I had to bake the loaf about 1 hour and 20 minutes because it was so thick, and by then the outside was brown and crunchy. So I would say to stick with the instructions and don’t fill the loaf pans so full for more even baking.
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This is a good basic sweet bread. It definitely didn’t taste like zucchini to me (and I used about 1.5 cups zucchini) and it only had a hint of banana taste, so it just had an all-around bread taste which was good but a little plain. We all liked it fine, although if you’re wanting zucchini bread taste this isn’t the recipe for you. I made it as directed except I used 1/2 cup applesauce and 1/4 cup oil instead of 3/4 cups oil and it turned out fine. One warning on the loaf pans – when I split the batter between two pans, it only filled up about halfway. So I ended up filling on almost the whole way and then making 6 additional muffins. Everything eventually turned out fine, but I had to bake the loaf about 1 hour and 20 minutes because it was so thick, and by then the outside was brown and crunchy. So I would say to stick with the instructions and don’t fill the loaf pans so full for more even baking.
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Tastes great, but it comes out very, very dense. I’ve tried twice with the same results.
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Tastes great, but it comes out very, very dense. I’ve tried twice with the same results.
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Very good recipe! I added another banana (just because I had nothing else to do with a black banana!), but I thought that it came out perfect. Great way to spice up zucchini or banana bread. The cranberries added just the right touch. I made 24 med. muffins, instead of loaves. (325 degrees, for 25 mintues).
Thanks for the great recipe! -
Very good recipe! I added another banana (just because I had nothing else to do with a black banana!), but I thought that it came out perfect. Great way to spice up zucchini or banana bread. The cranberries added just the right touch. I made 24 med. muffins, instead of loaves. (325 degrees, for 25 mintues).
Thanks for the great recipe! -
I brought this to work and everyone said it was good. Due to allergies I didn’t put in the walnuts. I also didn’t put in the cranberries. I think it could have used a little more spice like nutmeg.
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I brought this to work and everyone said it was good. Due to allergies I didn’t put in the walnuts. I also didn’t put in the cranberries. I think it could have used a little more spice like nutmeg.
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Incredible recipe! I too altered the recipe just a little bit because we are trying to watch our weight. I saw read the other reviews and changed oil to 1 cup to applesauce, sugar to 1/2 cup, and zucchini to 2 cups. I did not have any cranberries so I didn’t add those but I can’t wait to try this recipe again to add them. I think it would be a really cool bread for Christmas. Complements to the chief! Thanks for your original recipe and the comments shared. You are all making me a better cook.
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Incredible recipe! I too altered the recipe just a little bit because we are trying to watch our weight. I saw read the other reviews and changed oil to 1 cup to applesauce, sugar to 1/2 cup, and zucchini to 2 cups. I did not have any cranberries so I didn’t add those but I can’t wait to try this recipe again to add them. I think it would be a really cool bread for Christmas. Complements to the chief! Thanks for your original recipe and the comments shared. You are all making me a better cook.
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Hellooo banana-zuke! This bread is fantastic. Flavorful! Dense! Delicious!
I added maybe a half teaspoon of extra salt, an extra teaspoon of vanilla, and about 1/4-1/3 less flour and sugar than suggested. The result was out-of-this-world!
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Hellooo banana-zuke! This bread is fantastic. Flavorful! Dense! Delicious!
I added maybe a half teaspoon of extra salt, an extra teaspoon of vanilla, and about 1/4-1/3 less flour and sugar than suggested. The result was out-of-this-world!
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I’ve made this bread so many times in the past couple months. It is so delicious! I only use 1/4c. veg./canola oil and 1/2 c. unsweetened applesauce. This makes it pretty tasty and healthy. Updated review 6/8/09-add 1/2 c. dried cherries in place of dried cranberries. This is even better.
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I’ve made this bread so many times in the past couple months. It is so delicious! I only use 1/4c. veg./canola oil and 1/2 c. unsweetened applesauce. This makes it pretty tasty and healthy. Updated review 6/8/09-add 1/2 c. dried cherries in place of dried cranberries. This is even better.
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I used applesauce instead of the oil and whole wheat flour. I ommited the nuts and cranberries. It was great! My cousin’s kids loved them and begged me to make more!
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I used applesauce instead of the oil and whole wheat flour. I ommited the nuts and cranberries. It was great! My cousin’s kids loved them and begged me to make more!
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This is an awesome recipe! This is the first banana bread I’ve made & I have to admit I was a bit sloppy with the measurements – it came out delish! I didn’t have any walnuts but I had some pecans that was a really good subsitute. I think I’ll try more shredded zucchini. Also my bread didn’t look as pretty as the picture – I think you have to set aside some of the cranberries and nuts to sprinkle to get that jubilee mix on top.
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This is an awesome recipe! This is the first banana bread I’ve made & I have to admit I was a bit sloppy with the measurements – it came out delish! I didn’t have any walnuts but I had some pecans that was a really good subsitute. I think I’ll try more shredded zucchini. Also my bread didn’t look as pretty as the picture – I think you have to set aside some of the cranberries and nuts to sprinkle to get that jubilee mix on top.
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Kinda dry. I added extra banana and extra zucchini, so I was expecting it to be super moist. Not so much. Good flavor, though next time I would use fresh cranberries.
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Kinda dry. I added extra banana and extra zucchini, so I was expecting it to be super moist. Not so much. Good flavor, though next time I would use fresh cranberries.
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Delicious! 2 1/2 c white flour, 1 c whole wheat, only 1/2 c white sugar. Mine baked at 350C for 55 min.
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Delicious! 2 1/2 c white flour, 1 c whole wheat, only 1/2 c white sugar. Mine baked at 350C for 55 min.
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Very moist, did have to add about 1/4 of milk because I used 1 1/2 cups of whole wheat flour, 1/4 cup wheatgerm, 1/4 cup of soy flour and 1 1/2 cup of white flour, used unsweetened applesauce instead of oil and cut white sugar to 1/2 cup, no cranberries or nuts.
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Very moist, did have to add about 1/4 of milk because I used 1 1/2 cups of whole wheat flour, 1/4 cup wheatgerm, 1/4 cup of soy flour and 1 1/2 cup of white flour, used unsweetened applesauce instead of oil and cut white sugar to 1/2 cup, no cranberries or nuts.
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This recipe is awesome. My family loved it. My son asked me to make more 2 days later cause he took pieces to school and was selling them to his friends for one dollar. I thought that was hilarious!
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This recipe is awesome. My family loved it. My son asked me to make more 2 days later cause he took pieces to school and was selling them to his friends for one dollar. I thought that was hilarious!
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Needs double the banana and zucchini…
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Needs double the banana and zucchini…
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My kids love this bread. I made a couple of changes to the recipe. I did as many others; 1/4 c. oil & 1/2 c. unsweetened applesauce, I also added 1/4 c. ground Flax, 1/4 t. Allspice, & 1/4 t. nutmeg. Great Bread….Thank-you for adding it 🙂
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My kids love this bread. I made a couple of changes to the recipe. I did as many others; 1/4 c. oil & 1/2 c. unsweetened applesauce, I also added 1/4 c. ground Flax, 1/4 t. Allspice, & 1/4 t. nutmeg. Great Bread….Thank-you for adding it 🙂
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This is a GREAT recipe, the first batch was gone that day, the second time I made it I was smart enough to put one loaf in the freezer, but even after being in the freezer for a few months the bread was still so moist and tasted delicious.
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This is a GREAT recipe, the first batch was gone that day, the second time I made it I was smart enough to put one loaf in the freezer, but even after being in the freezer for a few months the bread was still so moist and tasted delicious.
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My boyfriend and I finished the loaf in one day! It was GREAT! I had to give the second loaf away to keep from devouring it! Greeeeeeeat recipe! Left out the berries and nuts though. Thought it was better without.
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My boyfriend and I finished the loaf in one day! It was GREAT! I had to give the second loaf away to keep from devouring it! Greeeeeeeat recipe! Left out the berries and nuts though. Thought it was better without.
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Even though I made a few changes I still think this recipe is delicious. 1 cup white sugar is too much for me. I used 1 cup packed dark brown sugar. Used 2 cups grated zucchini instead of the 1 cup. 3 bananas, mashed instead of the 2. Used 1/2 teaspoon salt instead of 1 teaspoon. I was not planning the last change but I had no other choice. I did not have enough all-purpose flour. So I used 2 cups unbleached flour and 1 1/2 cups whole wheat flour. Let me tell you the results were fabulous. My family loved this bread. I am planning to prepare this recipe again, this time with the 3 1/2 cups all-purpose flour. THANKS SOOOO MUCH********
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Even though I made a few changes I still think this recipe is delicious. 1 cup white sugar is too much for me. I used 1 cup packed dark brown sugar. Used 2 cups grated zucchini instead of the 1 cup. 3 bananas, mashed instead of the 2. Used 1/2 teaspoon salt instead of 1 teaspoon. I was not planning the last change but I had no other choice. I did not have enough all-purpose flour. So I used 2 cups unbleached flour and 1 1/2 cups whole wheat flour. Let me tell you the results were fabulous. My family loved this bread. I am planning to prepare this recipe again, this time with the 3 1/2 cups all-purpose flour. THANKS SOOOO MUCH********
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Very, very good. I, like others, made a few changes. I used 2+ C. of shredded zucchini (it was probably closer to 2 1/2 C.) I used 3 very large and very brown bananas (browner=tastier). I subbed 1 1/4 C. apple sauce for the oil. I reduced the white sugar to 1/2 C. I did not use nuts, but used the dried cranberries. It came out SO SO good and moist. Those of you who have dry bread: You are probably over-mixing the batter. Once you add the dry ingredients, you only want to mix enough so that it’s moist. Do NOT over mix, or it’ll be dry. Also, you need to use very ripe bananas. The browner, the moister, and the sweeter, better for baking. Lastly, I highly suggest using apple sauce in place of the oil, it’s moister this way. Use 1 + 1/4 C. of unsweetened apple sauce instead. It took a while longer to bake this way, about 1 hour, 10 minutes, but keep checking it, and don’t fill the bread pans to the top if you don’t want it to take as long to bake.
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Really great recipe base. Like others, I tweaked the recipe for what I had on hand and for health…first I substituted egg whites for the whole eggs, I used on 8 oz container of low fat vanilla yogurt for the oil, reduced the sugar to 1/2 cup, increased zucchini to 2 cups (and squeezed liquid out), and increased vanilla to 1 tablespoon. Oh, I also didn’t put in the cranberries, cause I didn’t have any. I know this is alot of changes and therefore may not even be considered the same recipe, but without the direction of this recipe, I wouldn’t have know where to start with my bread! So I give it 5 stars for being a consistantly great bread recipe despite alterations. Thanks!
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Really great recipe base. Like others, I tweaked the recipe for what I had on hand and for health…first I substituted egg whites for the whole eggs, I used on 8 oz container of low fat vanilla yogurt for the oil, reduced the sugar to 1/2 cup, increased zucchini to 2 cups (and squeezed liquid out), and increased vanilla to 1 tablespoon. Oh, I also didn’t put in the cranberries, cause I didn’t have any. I know this is alot of changes and therefore may not even be considered the same recipe, but without the direction of this recipe, I wouldn’t have know where to start with my bread! So I give it 5 stars for being a consistantly great bread recipe despite alterations. Thanks!
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I subbed applesauce for the oil,halved the white sugar and left out the nuts and cranberries, as I was making these for breakfast for my one year old. I made them into mini muffins, which my little one loves- they are just her size and produce little waste. The mini muffins take about 15 minutes and the regular muffins (which I made for me!) take about 22. I always wonder about timing when I bake in another size pan, so I thought I would share. These were very yummy!
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I subbed applesauce for the oil,halved the white sugar and left out the nuts and cranberries, as I was making these for breakfast for my one year old. I made them into mini muffins, which my little one loves- they are just her size and produce little waste. The mini muffins take about 15 minutes and the regular muffins (which I made for me!) take about 22. I always wonder about timing when I bake in another size pan, so I thought I would share. These were very yummy!
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This was excellent. I chose this recipe since I had 2 overripe bananas to make use of, but was out of cranberries and nuts (had to settle for just raisins). Made quite a few changes: used only brown sugar (1 2/3 cups total), and used applesauce instead of oil (equal amount) and distilled vinegar for eggs (1 egg = 1 tbsp). Absolutely fabulous results!
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This was excellent. I chose this recipe since I had 2 overripe bananas to make use of, but was out of cranberries and nuts (had to settle for just raisins). Made quite a few changes: used only brown sugar (1 2/3 cups total), and used applesauce instead of oil (equal amount) and distilled vinegar for eggs (1 egg = 1 tbsp). Absolutely fabulous results!
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Tasty, but, mine was a bit on the dry side. Still, a nice bread recipe to use up the abundance of garden zucchini & banana’s.
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Tasty, but, mine was a bit on the dry side. Still, a nice bread recipe to use up the abundance of garden zucchini & banana’s.
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Agree with other posters who said it’s a little dry. Still a good recipe, though. I will probably substitute plain yogurt for some of the oil next time, to make it healthier?I think that will also help increase the moistness.
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Agree with other posters who said it’s a little dry. Still a good recipe, though. I will probably substitute plain yogurt for some of the oil next time, to make it healthier?I think that will also help increase the moistness.
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This recipe can be halved with excellent results. My entire family really enjoyed it–moist and delicious and healthy! It is exceptionally good with whipped cream cheese! Also freezes well! I substituted currants for the cranberries and pecans for the walnuts, just because it’s what I had on-hand. Thanks for sharing this one!
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Loved this recipe. Made one loaf and the rest were muffins. The muffins got gobbled up by my two picky kids. I used mostly whole wheat flour and oat flour. I subbed choc. chips for the dried fruit and topped with chopped pecans.
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Loved this recipe. Made one loaf and the rest were muffins. The muffins got gobbled up by my two picky kids. I used mostly whole wheat flour and oat flour. I subbed choc. chips for the dried fruit and topped with chopped pecans.
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I used 1/2 white sugar and 1/2 spelenda. It turned out great.
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I used 1/2 white sugar and 1/2 spelenda. It turned out great.
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Amazing! I have never liked zuccini bread but this was wonderful. My whole family loved it.
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Amazing! I have never liked zuccini bread but this was wonderful. My whole family loved it.
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I followed the recipe, except I omitted the cranberries and walnuts because I didn’t have them on hand and I made muffins. I also added a few Tbsp of milled flax seed. We loved them, even my husband who doesn’t like zucchini. Next time I will add the walnuts and maybe the cranberries too. I cooked the muffins 25 mins for regular size, and 15 mins for mini. It made 24 regular and 12 mini.
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I followed the recipe, except I omitted the cranberries and walnuts because I didn’t have them on hand and I made muffins. I also added a few Tbsp of milled flax seed. We loved them, even my husband who doesn’t like zucchini. Next time I will add the walnuts and maybe the cranberries too. I cooked the muffins 25 mins for regular size, and 15 mins for mini. It made 24 regular and 12 mini.
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I used a yellow zucchini and the bread was a bit dry. Next time I’ll use a green one.
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I used a yellow zucchini and the bread was a bit dry. Next time I’ll use a green one.
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I made it by replacing the oil with applesauce and using less sugar, it was great!
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I made it by replacing the oil with applesauce and using less sugar, it was great!
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I guess it’s strange to rate this 5 stars when I made so many changes- but it was delicious! I used 4 very ripe bananas, about a 1/2 cup more zucchini, a small handful of freshly ground flax, I added applesauce to make it 1/2 veg oil & 1/2 applesauce… I added about a tablespoon of lecithin for extra nutrition and about 2 Tablespoons of dutch cocoa. Oh, and I omitted 1/2 of the white sugar, because I decided to make a quick butter/sugar/crumb topping before baking. I made them into muffins instead, since I have 6, 4 & 2 year olds & figured they’d rather have “their OWN” muffin than just a slice of bread. I was right! They are SO good and there is no sign of them “tasting” healthy. The kids inhaled them, and 2 of my kids are extremely picky eaters. UPDATE 9/10/09: I just made another batch of muffins. This time I used 5 bananas & almost 2 cups zucchini… they came out perfectly at 20 min, sooo moist & delicious!
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I guess it’s strange to rate this 5 stars when I made so many changes- but it was delicious! I used 4 very ripe bananas, about a 1/2 cup more zucchini, a small handful of freshly ground flax, I added applesauce to make it 1/2 veg oil & 1/2 applesauce… I added about a tablespoon of lecithin for extra nutrition and about 2 Tablespoons of dutch cocoa. Oh, and I omitted 1/2 of the white sugar, because I decided to make a quick butter/sugar/crumb topping before baking. I made them into muffins instead, since I have 6, 4 & 2 year olds & figured they’d rather have “their OWN” muffin than just a slice of bread. I was right! They are SO good and there is no sign of them “tasting” healthy. The kids inhaled them, and 2 of my kids are extremely picky eaters. UPDATE 9/10/09: I just made another batch of muffins. This time I used 5 bananas & almost 2 cups zucchini… they came out perfectly at 20 min, sooo moist & delicious!
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Yummy! Great way to use up those ripe bananas and zucchini! I added an extra cup of zucchini (I squoze out the water in a paper town so it really turned out to be about a cup and a half). And I threw in an extra banana, just because I had it. I made 4 small loaves and 6 muffins. The muffins cooked for 35 min. and the loaves for 45 min. Definitely do not cut back on the sugar!!! It needed all of it–perhaps because I added the extra zucchini and banana (?). Oh, I also made a crumb topping: 1TB butter cut w/ 1/3 c. brown sugar, 1 TB cinnamon, and 2 TB flour. Definitely a keeper! (Oh, I left out the cranberries and nuts because my family doesn’t like them!)
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Yummy! Great way to use up those ripe bananas and zucchini! I added an extra cup of zucchini (I squoze out the water in a paper town so it really turned out to be about a cup and a half). And I threw in an extra banana, just because I had it. I made 4 small loaves and 6 muffins. The muffins cooked for 35 min. and the loaves for 45 min. Definitely do not cut back on the sugar!!! It needed all of it–perhaps because I added the extra zucchini and banana (?). Oh, I also made a crumb topping: 1TB butter cut w/ 1/3 c. brown sugar, 1 TB cinnamon, and 2 TB flour. Definitely a keeper! (Oh, I left out the cranberries and nuts because my family doesn’t like them!)
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great mix of flavors, the cranberries gave it that extra “something” without being overpowering. My husband does not normally like cranberries so I didnt’ even tell him that’s what they were… I think he assumed it was raisins, but said he loved the bread!
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great mix of flavors, the cranberries gave it that extra “something” without being overpowering. My husband does not normally like cranberries so I didnt’ even tell him that’s what they were… I think he assumed it was raisins, but said he loved the bread!
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Just made recipe this morning and they are moist and delicious. I made this recipe as muffins. It made 2 dozen. I also changed up the recipe just a tad. I used 2/3 c. oil, 2/3 c each of regular sugar and packed light brown sugar. Added 2 cups of shredded zucchini & 3 mashed bananas. I also added 2 tbsp. of room temp. butter in the batter before adding dry ingrdients.Last was the nuts (I used finely chopped Pecan) and 1/2 cup white chocolate chips ( I did not used the cranberries, not too big on cranberries). My mother, who is a baker, tried these and loved them! She couldn’t believe I got the recipe on the Internet…
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Just made recipe this morning and they are moist and delicious. I made this recipe as muffins. It made 2 dozen. I also changed up the recipe just a tad. I used 2/3 c. oil, 2/3 c each of regular sugar and packed light brown sugar. Added 2 cups of shredded zucchini & 3 mashed bananas. I also added 2 tbsp. of room temp. butter in the batter before adding dry ingrdients.Last was the nuts (I used finely chopped Pecan) and 1/2 cup white chocolate chips ( I did not used the cranberries, not too big on cranberries). My mother, who is a baker, tried these and loved them! She couldn’t believe I got the recipe on the Internet…
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I have never made any sort of bread be it banana or zuccini. However I searched for a recipe because everyone seems to be giving us zuccini and we had a surplus of bananas. IT WAS SO GOOD AND EASY! My husband said it reminded him of being a boy sitting at his grandma’s kitchen table – a very nice compliment as she is a great cook! I have since made this several times now as we still are getting lots of zuccini although I suspect that the givers of the zuccini just really like the bread in return! Thanks so much for giving me the confidence to try MORE baking – this bread was awesome and easy!
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I have never made any sort of bread be it banana or zuccini. However I searched for a recipe because everyone seems to be giving us zuccini and we had a surplus of bananas. IT WAS SO GOOD AND EASY! My husband said it reminded him of being a boy sitting at his grandma’s kitchen table – a very nice compliment as she is a great cook! I have since made this several times now as we still are getting lots of zuccini although I suspect that the givers of the zuccini just really like the bread in return! Thanks so much for giving me the confidence to try MORE baking – this bread was awesome and easy!
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Although my coworkers really liked this, I found it drier than I would prefer. This was even after adding 1/2 cup applesauce (decreased oil bu 1/3 cup). I did sub in 1.5 cups of whole wheat pastry flour (2 cups all purpose) – so that may have been the dryness culprit. Also used 3 bananas and would increase this to 4 next time. Not bad, but not as awesome as the top rated zucchini bread recipe on this site.
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Although my coworkers really liked this, I found it drier than I would prefer. This was even after adding 1/2 cup applesauce (decreased oil bu 1/3 cup). I did sub in 1.5 cups of whole wheat pastry flour (2 cups all purpose) – so that may have been the dryness culprit. Also used 3 bananas and would increase this to 4 next time. Not bad, but not as awesome as the top rated zucchini bread recipe on this site.
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Thank you for the great recipe. I doubled it and made 5 loaves. Its texture and flavor is perfect. Didn’t have nuts, but added golden raisins.
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Thank you for the great recipe. I doubled it and made 5 loaves. Its texture and flavor is perfect. Didn’t have nuts, but added golden raisins.
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This is really a great recipe. The only reason I gave it 4 stars was because my family thought it was missing a little something. I make the receipe twice in row using other people’s suggestions… added an extra banana, zucchini and pumpkin pie spice. It was really good, I’d have it again but I would still find something else to add.
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This is really a great recipe. The only reason I gave it 4 stars was because my family thought it was missing a little something. I make the receipe twice in row using other people’s suggestions… added an extra banana, zucchini and pumpkin pie spice. It was really good, I’d have it again but I would still find something else to add.
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This recipe is great, except the bread turned out dry. I would recommend using at least a full cup of vegetable oil and/or another cup of grated zucchini.
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This recipe is great, except the bread turned out dry. I would recommend using at least a full cup of vegetable oil and/or another cup of grated zucchini.
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I didn’t have dried cranberries, so I used chocolate chips instead. I aslo used less white sugar and three bananas.
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I didn’t have dried cranberries, so I used chocolate chips instead. I aslo used less white sugar and three bananas.
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Awsome, I did like the rest, added 1c. Zuchinni and 1/2c. sugar.
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Awsome, I did like the rest, added 1c. Zuchinni and 1/2c. sugar.
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I followed the recipe with the exception of omitting the nuts and adding slightly more cranberries. It was WAY too sweet. Also the bread was a little dry but that could be because I did mini loaves and possibly baked a little too long. I may try it again with less sugar.
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I followed the recipe with the exception of omitting the nuts and adding slightly more cranberries. It was WAY too sweet. Also the bread was a little dry but that could be because I did mini loaves and possibly baked a little too long. I may try it again with less sugar.
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my kids loved this one and didn’t notice there was zucchini in it! I left out the nuts and added a some chocolate chips which also may have helped. I agree that if I make it again I will definately try it with less sugar.
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my kids loved this one and didn’t notice there was zucchini in it! I left out the nuts and added a some chocolate chips which also may have helped. I agree that if I make it again I will definately try it with less sugar.
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This recipe was great tasting. I used pecans instead of walnuts as I like them better. I actually will add more brown sugar next time
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This recipe was great tasting. I used pecans instead of walnuts as I like them better. I actually will add more brown sugar next time
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Woah good Zucchini Banana bread. I made a few adjustments – increased the zucchini to 2 cups, used 3 bananas, used 1 1/3 cup packed brown sugar and no white sugar, and I used butter instead of oil. I also didn’t have cranberries so I used raisins, and put in some chocolate chips. Yumm!! It came out moist and a little dense, but I think that is my fault and I will definitely make this again!
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Woah good Zucchini Banana bread. I made a few adjustments – increased the zucchini to 2 cups, used 3 bananas, used 1 1/3 cup packed brown sugar and no white sugar, and I used butter instead of oil. I also didn’t have cranberries so I used raisins, and put in some chocolate chips. Yumm!! It came out moist and a little dense, but I think that is my fault and I will definitely make this again!
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Delicious! Moist! Healthy! I, like others replaced the oil with applesauce and doubled the zucchini. This is going to be great for breakfast tomorrow!
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Delicious! Moist! Healthy! I, like others replaced the oil with applesauce and doubled the zucchini. This is going to be great for breakfast tomorrow!
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This is a very good bread to make in small loaves and use in a gift basket. quite tasty
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This is a very good bread to make in small loaves and use in a gift basket. quite tasty
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Wonderful, the cranberries plump up when you cook this.
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Wonderful, the cranberries plump up when you cook this.
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I have used the original and the various members revisions of this recipe in the tips section. Have used it with just zucchini. Also I usually increase vanilla in most recipes. It is a delicious bread, moist and flavorful. The dried cranberries and walnuts are a must. It is now my basic base recipe for zucchini bread. I recommend it highly.
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I have used the original and the various members revisions of this recipe in the tips section. Have used it with just zucchini. Also I usually increase vanilla in most recipes. It is a delicious bread, moist and flavorful. The dried cranberries and walnuts are a must. It is now my basic base recipe for zucchini bread. I recommend it highly.
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Loved this recipe! We grew a ton of zucchini in our garden this summer and I didn’t know what to do with them. Everyone was hesitant to try my bread because who combines zucchini and bananas?? But the feedback was always two thumbs up! I omitted the cranberries and walnuts, and substituted mini chocolate chips instead. YUM!
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Loved this recipe! We grew a ton of zucchini in our garden this summer and I didn’t know what to do with them. Everyone was hesitant to try my bread because who combines zucchini and bananas?? But the feedback was always two thumbs up! I omitted the cranberries and walnuts, and substituted mini chocolate chips instead. YUM!
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I make muffins using this recipe when zuchinni is in season. Very good!!!!
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I make muffins using this recipe when zuchinni is in season. Very good!!!!
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As suggested, I added more zucchini and bananas. I also have really big loaf pans (there are only 2 of us in the house), so I make them in muffin pans and bake for a shorter amount of time. They are really moist and they go in no time!
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As suggested, I added more zucchini and bananas. I also have really big loaf pans (there are only 2 of us in the house), so I make them in muffin pans and bake for a shorter amount of time. They are really moist and they go in no time!
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I used 1/3 wheat flour instead of all white, almonds instead of walnuts, and did subsitute applesauce for oil. It was pretty good but not fabulous.
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I used 1/3 wheat flour instead of all white, almonds instead of walnuts, and did subsitute applesauce for oil. It was pretty good but not fabulous.
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Great recipe… the only thing I did different is I doubled the zuchinni in the recipe…
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Great recipe… the only thing I did different is I doubled the zuchinni in the recipe…
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I thought this bread was just ok but nothing too special.It’s a little on the dry side for me and I even underbaked it just a bit after reading sveral reviews that it was dry. I also used 2 cups of zucchini and 3 small bananas thinking that would help too.I think next time instead of cranberries I would add an 8 oz can of crushed pineapple.That might help with the moistness and give it a little more flavor.
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I thought this bread was just ok but nothing too special.It’s a little on the dry side for me and I even underbaked it just a bit after reading sveral reviews that it was dry. I also used 2 cups of zucchini and 3 small bananas thinking that would help too.I think next time instead of cranberries I would add an 8 oz can of crushed pineapple.That might help with the moistness and give it a little more flavor.
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Very good! Used only 1/2 cup brown sugar. also instead of all regular flour used 1 1/2 cup of whole wheat flour and 1/2 of sour cream…ommited the cranberries and added chocolate chips.
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Very good! Used only 1/2 cup brown sugar. also instead of all regular flour used 1 1/2 cup of whole wheat flour and 1/2 of sour cream…ommited the cranberries and added chocolate chips.
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A wonderful recipe. I altered two things; first I added 3 ripe bananas and second, I used whole wheat flour and it still came out super moist and delicious. The kids give it 5 stars as well!
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A wonderful recipe. I altered two things; first I added 3 ripe bananas and second, I used whole wheat flour and it still came out super moist and delicious. The kids give it 5 stars as well!
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I used whole wheat flour less sugar and rum extract. omitted the walnuts and cranberries
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I used whole wheat flour less sugar and rum extract. omitted the walnuts and cranberries
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i will be making this A LOT! i did not use nuts or fruit, but substituted 1/4 cu flour for flax seed (finely ground).
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i will be making this A LOT! i did not use nuts or fruit, but substituted 1/4 cu flour for flax seed (finely ground).
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this is my recipe from now on, very moist loved the flavors huge hit! thanks so much!
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this is my recipe from now on, very moist loved the flavors huge hit! thanks so much!
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AWESOME recipe! I’m always altering recipes to be more healthy with less than perfect results. This one is it!! I substituted applesauce for the oil, used half the amount of sugar and a blend of white/wheat flour with no sacrifice of taste! Thanks so much!
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AWESOME recipe! I’m always altering recipes to be more healthy with less than perfect results. This one is it!! I substituted applesauce for the oil, used half the amount of sugar and a blend of white/wheat flour with no sacrifice of taste! Thanks so much!
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I love this recipe. Like so many others I used just whole wheat flour. I used about 1 3/4 cup zuchinni and I substituted 1 cup Splenda for the white sugar. It turned out moist and great. My husband who hates artificial sweetners never knew it had splenda in it. He ate a piece for lunch every day until gone. It freezes well too as I freeze one loaf for later since it is just the two of us.
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I love this recipe. Like so many others I used just whole wheat flour. I used about 1 3/4 cup zuchinni and I substituted 1 cup Splenda for the white sugar. It turned out moist and great. My husband who hates artificial sweetners never knew it had splenda in it. He ate a piece for lunch every day until gone. It freezes well too as I freeze one loaf for later since it is just the two of us.
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I had five bananas ready to turn, and my neighbor gave me six zucchini–came here to find out what to do with those things and found this recipe in two seconds. It sounded just perfect to help me use up my stuff! I made a double recipe incorporating some of the suggestions from reviews–doubled amount of zucchini (squeezed after shredding), cut sugar in half, used all five bananas. I pureed the bananas in my food processor since I already had it out to shred the zucchini. I toasted the walnuts since we like the flavor better that way. I also used half whole wheat flour and half ground flax. I did have cranberries and used those. I made the batter into “just tops” muffins, which baked up perfectly in 15 minutes. They are just the right texture, moist and delicious. I froze half of the baked muffins and we’ve already eaten half of the remainder! This one goes straight into my recipe box. Thanks!
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I had five bananas ready to turn, and my neighbor gave me six zucchini–came here to find out what to do with those things and found this recipe in two seconds. It sounded just perfect to help me use up my stuff! I made a double recipe incorporating some of the suggestions from reviews–doubled amount of zucchini (squeezed after shredding), cut sugar in half, used all five bananas. I pureed the bananas in my food processor since I already had it out to shred the zucchini. I toasted the walnuts since we like the flavor better that way. I also used half whole wheat flour and half ground flax. I did have cranberries and used those. I made the batter into “just tops” muffins, which baked up perfectly in 15 minutes. They are just the right texture, moist and delicious. I froze half of the baked muffins and we’ve already eaten half of the remainder! This one goes straight into my recipe box. Thanks!
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Delicious and moist!!! A++++ I used honey roasted peanuts instead of walnuts because my husband doesn’t care for walnuts and it was good!
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Delicious and moist!!! A++++ I used honey roasted peanuts instead of walnuts because my husband doesn’t care for walnuts and it was good!
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This recipe is great! It is not too sweet when you use the less amount of sugar as others have suggested. Also using unsweetened applesauce instead of oil makes it not as heavy and healthier. I am trying to make some ahead to put in the freezer for later use but my kids eat it before I can get it to the freezer. Thanks Heather for a great recipe! I will continue to use this one!
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This recipe is great! It is not too sweet when you use the less amount of sugar as others have suggested. Also using unsweetened applesauce instead of oil makes it not as heavy and healthier. I am trying to make some ahead to put in the freezer for later use but my kids eat it before I can get it to the freezer. Thanks Heather for a great recipe! I will continue to use this one!
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I omitted the cranberries and nuts. I also added a dash of nutmeg, allspice and ground cloves and used 3 bananas and 1 cup of zucchini (that was all I could get from my 2 small zucchinis). I never thought of doing a zucchini and banana bread Everyone loved it. Thanks for the idea
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I omitted the cranberries and nuts. I also added a dash of nutmeg, allspice and ground cloves and used 3 bananas and 1 cup of zucchini (that was all I could get from my 2 small zucchinis). I never thought of doing a zucchini and banana bread Everyone loved it. Thanks for the idea
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Very good! I left out the cranberries and walnuts because I didn’t have any and reduced the sugar to 1/2C. Will definitely make again!
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Very good! I left out the cranberries and walnuts because I didn’t have any and reduced the sugar to 1/2C. Will definitely make again!
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