Banana Zucchini Bread

03 Sep

Banana Zucchini Bread


  • 1 cup flour
  • 1 cup whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 3 ripe bananas, mashed
  • 1 zucchini, peeled & shredded
  • 6 Tb unsalted butter, melted & cooled
  • 2 eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla
  • about 2 Tb sunflower seeds (shelled and salted) optional

Preheat your oven to 350 and butter a loaf pan.

In a large bowl sift the flour, whole wheat flour, baking soda and salt. Whisk in the sugar so that the dry mixture is fully blended. In a medium bowl combine the bananas, zucchini, melted butter, eggs, sour cream, vanilla and whisk together. Fold this wet mixture into the dry mixture until just blended. Scrap the batter into the loaf pan and sprinkle the sunflower seeds over the top. Bake for 60-70 minutes, rotating the pan halfway through the baking time. The bread is done when it’s top is browned and a toothpick inserted in the middle comes out clean.

Let the bread cool in the pan for about 15 minutes before turning it out on a wire rack to finish cooling.

Suggestions: Try using slices of this bread when making French Toast or as the bread in my “Toad in the Hole” recipe.


Posted by on September 3, 2012 in Breads, Breakfast


Tags: , , , , , , , ,

2 responses to “Banana Zucchini Bread

  1. Kyra Nelson

    September 3, 2012 at 11:01 PM

    I like banana bread. I like zucchini bread. It never occurred to me to combine them. Brilliant!

    • flyfishbrat

      September 4, 2012 at 5:52 PM

      Hi Kyra, it was wonderful…if you like more of the zucchini taste the increase to 2 zucchinis.


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