Banana Zucchini Bread
This is the love child of my two favorite quick breads. Banana Zucchini Bread is moist (ugh, that word), full of flavor and a great way to combine over rip bananas and an abundance of zucchini!
Summer if flying by way too fast for my liking. We haven’t had nearly enough lounge by the pool days and don’t get me started on the lack of stay-in-your-pajamas until noon kind of days that seem to have bypassed us this year. Between work, our house remodel, a puppy who seems to need an infinite amount of activity and two boys not far behind, the lazy summer I dreamed of isn’t happening. Forget that my kids still have to eat and there is always a load of laundry to be done.
Don’t get me wrong, we’ve had a pretty awesome summer. We’ve been camping and boating, stayed up late way too most nights and popcorn has graced our dinner table more than once. But I what I really want is a a full day at home with nothing on my calendar. No meetings with contractors, no swim lessons, no trips to the grocery store. Just a full day of Gilmore Girls and my couch. That’s not asking too much is it? Apparently it is because even though I intentionally carved out some time on my calendar this week to do nothing (sounds weird, right?), I still find myself running around. I have this terrible habit of finding something to do even when all I want to do is nothing. I’m truly my own worst enemy when it comes to over scheduling myself. The reality is there is always something that needs to be done. I’m just not all that good at turning my head, you know?
Could someone please come tie me to the couch (no, not in the kinky way) and force me to zone out in front of a good book or some trashy tv. I’d be greatly appreciative if you’d (kindly) tell me to slow the eff down. I need it right now in the worst way. And while you’re at it would you be willing to walk my dog, make dinner for my kids and pick out lighting and hardware for the house? Is it sad that this unlikely scenario is probably the only thing that could get me to take a day off right now? Don’t answer that.
In other news, I broke my self imposed no oven rule last week so I could use up the leftover bananas on my counter and put to use the gorgeous zucchini I picked up at the farmers market. Combing my two favorite quick breads was a really good idea. Just saying. Now if you’ll excuse me, I have a kazillion things that need attending to. My sanity not being one of them.Print
Banana Zucchini Bread
- Yield: 1 loaf 1x
This recipe is adapted for my high altitude kitchen which sits just below 7000 feet. If you’d like to make it no high altitude, increase baking powder to 1 teaspoon and sugar to 1 cup.
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon table salt
- 3/4 cup granulated sugar
- 1/2 cup oil
- 1/2 cup butter, softened
- 2 eggs
- zest of 1 lemon
- 1/2 teaspoon vanilla extract
- 1/2 cup mashed banana (2 small)
- 1 cup grated zucchini
- 1/2 cup chopped walnuts
- Preheat oven to 350F degrees.
- Prepared a standard 8×4 loaf pan.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
- In a large bowl, combine sugar, oil and butter. Using a hand mixer, blend until light and fluffy. Add eggs, lemon zest and vanilla. Mix just until combined. Blend in mashed banana and grated zucchini and then stir in dry ingredients just until combined. Fold in chopped walnuts.
- Pour batter into prepared loaf pan. Bake in preheated oven for 50 minutes or until bread is cooked all the way through and top is golden. Remove bread from oven and let cool on baking rack for 10 minutes before removing bread from pan to cool completely.
Get yourself a Ninja 4 in 1 (can see video on QVC) and you can bake without the oven!
I tried the recipe because I live at 5770 ft.
Nice recipe, however, Step 3 says to combine the dry ingredients and set them aside. Step 4 gives directions for everything in the large bowl…combine sugar, oil and butter, Blend. Add eggs, lemon zest and vanilla. Mix. Blend in bananas and zucchini. Fold in chopped walnuts.
Last step….pour batter into prepared loaf pan.
It’s obvious that the dry ingredients, that were set aside, should be added, but I don’t think that it should be assumed. How about adding a step for those dry ingredients??
Simply an error of omission of my part. Updated.
I moved from sea level to Taos, NM, and am still figuring out cooking at altitude. So I tried this, and after 50 minutes, it was only cooked on the edges, inside was totally gooey. I cooked for another 15 minutes but had to leave. Never cooked all the way through. I followed the recipe as listed except I omitted the lemon zest (no lemons). Any ideas on how to fix?
Hmmm… Not sure why it didn’t bake. I’ve made this numerous times and it always turns out. Sorry!
Made this and added golden raisins. It is so delicious! Moist, not too sweet and busting with flavor! Thank you!
So glad you loved the recipe!!
I made this recipe and it turned out delicious. I’m guessing it needs to be refrigerated at point as the bread spoiled after a few days and tasted sour. Really disappointed that I didn’t refrigerate after a day or so. Do you usually refrigerate it?
I never refrigerate it. I wonder if one of your ingredients could have been spoiled? So weird.
Hi—two q’s….I live at 10k feet—any ideas what adjustments I should make for higher altitude? Also, is it OK to omit the walnuts (my son is allergic). Thank you!!
Omit the walnuts and decrease the sugar by a few tablespoons and decrees the leavening by a pinch. Try adding a tablespoon of flour too!
I am fresh out of zucchini – do you recommend this recipe w/o the cup of grated zucchini or a good substitute? Thank you!
Maybe some grated carrots? Or some drained pineapple. Good luck!
Delicious and kid approved! I’m so glad I finally was able to tackle high altitude baking since moving here from the midwest! I sub’d all oil after I realized I had no sticks of butter and used whole wheat flour. I did end up baking another 15 minutes (first 10 more then another 5), but that could be the oil or an inaccurate oven temp..? Either way turned out perfect- will definitely make again to sneak in those veggies 🙂
Just made for the 2nd time exactly to the recipe this time and…perfection! Bonus points kids still love it!
Do you have any suggestions for making this recipe into muffins?
Sure. Just divide batter evenly into prepared muffin tins and bake about 20-22 minutes!
I ended up baking at 400 . Squeezed excess moisture from zucchini-so moist & tender. Thank you for the inspiration.
Great flavor Easy to make. Very moist, could possibly needed longer but the top was starting to brown on the edge of burn. Next time I’ll cover and cook a little longer. I didn’t have walnuts so subbed in pumpkin seeds. They are ok probably choose something else next time.