I love to share. When making quick breads it’s so easy to do. That’s why I always use 4 small loaf pans. There is usually 2 or 3 left over to share with friends and family.
This recipe is ideal for that forgotten banana and the abundance of zucchini from your garden. Who doesn’t love warm banana or zucchini bread fresh from the oven… and with a hint of sweet spicy cinnamon… this banana zucchini loaf is the perfect treat to share.
Banana Zucchini Loaf
Adapted from NancyCreative
- 2 large eggs
- 1/4 cup grape seed oil
- 1/4 cup unsweetened applesauce
- 1 cup sucanat or turbinado sugar
- 1/2 cup mashed ripe bananas (about 1 medium)
- 1/2 teaspoon vanilla
- 1 cup almond flour
- 1/2 cup brown rice flour
- 3/4 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 3/4 cup shredded unpeeled zucchini
- 1/2 cup slightly chopped and roasted pecans (optional)
Preheat oven to 350°. Line 8 x 4 loaf pan or 4 small loaf pans with unbleached parchment paper.
If using, place pecans in skillet and roast over medium heat until they start to brown. Stir frequently. It only takes a few minutes. Be careful not to burn them.
In large bowl whisk eggs until frothy. Blend in sugar, oil and applesauce. Add bananas and vanilla and blend well.
In medium bowl whisk together flour, baking soda, baking powder and cinnamon. Stir into large bowl with egg mixture. Add zucchini and nuts (if using) and stir until combined.
Pour into loaf or loaf pans and bake for 48 to 50 minutes. If using small loaf pans bake for 25 minutes or until done. Test with toothpick in center of loaf, if it comes out clean it’s done , if not continue to bake at 2 minute intervals. When done remove from oven and place on rack to cool for 10 minutes. Lift parchment out of loaf pan and place on rack. Gently pull parchment from sides of loaf.