Posted in Food & Drink, {Project Recipe}

{Project Recipe} Banana Zucchini Bread

{Project Recipe} is back after a short hiatus with a home run of a bread recipe! Taste of Home is the source for today’s recipe, Banana Zucchini Bread.

You know that sad feeling you get when you see bananas start wilting, and you want to eat them but you loath that mealy taste? Ick. My mom taught me from an early age that brown bananas aren’t goners; in fact, they’re perfect candidates for banana bread! They’re easier to squish than green bananas and the flavor is more rich. I also had a zucchini in my crisper that was on its last leg (Metaphorically, of course, it hadn’t started growing anything unnatural yet), so I decided to combine the two for this deliciously moist recipe.

The moisture from the grated zucchini and the mushiness of the bananas make this bread light and fluffy, but it holds its substance well. The original recipe says to bake in three mini bread pans, but I baked it in a single 8×8 metal pan (greased, of course) and it turned out fine. I served it to my church worship team and my small group and it was a hit with both!

Banana Zucchini Bread


1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground 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 (Amanda’s note: I didn’t have any, so I left this ingredient out. I couldn’t tell it was missing in the end product.)
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts (optional)


Preheat oven to 325 degrees.

Mix all the dry ingredients together in a medium bowl. In a large bowl, beat the egg, banana mush, oil, and vanilla together.

Fold the dry ingredients into the wet ingredients, then add the zucchini. Make sure it’s thoroughly stirred so there aren’t any dry pockets.

Pour mixture into baking pan of choice and bake for 40-45 minutes. Let cool 10 minutes before transferring to cooling rack.



Christ follower. Wife. Mama.

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