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Home » Blog » Family Recipes » Breakfast » Homemade banana zucchini bread

Homemade banana zucchini bread

Jul 26, 2015 by Tiffany Dahle

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Banana zucchini bread

I loathe bananas. The taste, the texture, the smell, pretty much everything about them turns me off. But I WANT to like them. I keep trying and trying to convince my palette that they are acceptable. There are exactly 2 instances in which I find bananas to be even remotely tolerable:

1. My mother in law's banana bread which is basically a solid chunk of melted chocolate chips coated by banana bread batter.

2. This banana zucchini bread. The zucchini balances out the banana flavor and the texture of it is perfect for toasting and adding a little pat of butter.

I've been making this recipe for years and it is one of the girls' all-time favorite breakfast treats. I first discovered it during a bout of tummy bug yuckiness for the Peanut when she was about 2. I went looking for inspiration for something that would be easy on her stomach but still have a mix of nutrients hidden inside. It was the only thing she could tolerate eating for several days and I loved knowing she was getting a fruit AND a vegetable into her with each serving. It has stayed in our rotation ever since.

Banana zucchini bread

I buy our banana bunches in perfectly counted clusters so that I always have three left that will go brown just in time for making this. The girls love to eat it as is, but I can't do it unless I've toasted my slice just enough to warm it up again. I require that tiny pat of butter to help me with the banana, but it is moist and delicious on its own if you can stand that yellow fruit.

Banana zucchini bread

It is such a thick batter, it takes a long time to bake and will result in a fairly dark crust but is light and moist on the inside.

Banana zucchini bread

So if your garden is exploding with zucchini or you just want to take advantage of the summer produce, this is a perfect recipe to try!

 


 

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banana zucchini bread

banana zucchini bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This easy quick bread combines banana and zucchini for a moist and delicious breakfast treat.

Ingredients

  • 3 tbsp melted butter, plus more for coating your pan
  • 3 tbsp canola oil
  • 2 ½ cups all purpose flour
  • 1 cup sugar
  • ½ tsp salt
  • 1 tsp baking soda
  • 3 very ripe bananas, mashed
  • ½ cup grated zucchini
  • ¼ cup buttermilk (or you can make your own by combining ¼ milk and ¾ tsp lemon juice, let sit for 5 min before using in the recipe)
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

Preheat oven to 350 degrees with rack in the center of the oven. Coat a 9x5 loaf pan with butter and set aside.

Mash the bananas in a large bowl. Add the zucchini, buttermilk, eggs, butter, oil, and vanilla and combine until well blended.

Add the flour, sugar, salt, and baking soda. Combine until just blended.

Pour the batter into your loaf pan and run a spatula down the center to pop any air bubbles. Bake for 60 minutes or until golden brown and a toothpick comes out clean with moist crumbs attached. It is a very thick bread and may require a little more time depending on your oven.

© Tiffany Dahle
Cuisine: American / Category: Breakfast

 

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Hi, I'm Tiffany! I believe parents are too busy to waste energy cooking tasteless recipes just to appease their kids. Everyone at the table deserves to be happy. I'm the author of two bestselling cookbooks for kids that are chock full of recipes everyone in your family will love. I'm also the hostess of the best online book club for moms.

More about me →

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