We have had quite a bit of produce in our house this summer with the CSA (Community Supported Agriculture) were doing with a local farm. That means each week we go to the farm to pick up a box of organic, in-season produce to use throughout the week. We had quite a few leafy greens in the beginning, but now we’ve moved onto onions, beets, zucchini, cucumbers, eggplant, etc. So today I had some zucchini to use up and two bananas that were on their way out. So I created this Spiced Zucchini Banana Bread recipe that I think you’ll really enjoy. Even the kids gobbled this up……..well, all except one who saw little specks of green and ran to the hills. But 2 out of 3’s not bad.
The Spiced Zucchini Banana Bread recipe makes two loaves. I figure, if you have all the ingredients out, you might as well make a double recipe! But feel free to cut the ingredients down and make one loaf instead of two.
- ¾ cup vegetable oil
- ⅔ cups brown sugar
- ⅔ cups white sugar
- 3 eggs
- 2 cups grated zucchini
- 2 bananas, mashed
- 2 teaspoons vanilla extract
- 3½ cups flour
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- 1 teaspoon ground cinnamon
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat oven to 325 degrees.
- In a large mixing bowl, beat the eggs. Add brown sugar, white sugar, oil, vanilla extract, grated zucchini and mashed banana. Stir until combined.
- Then add dry ingredients including flour, cloves, ginger, allspice, cinnamon, baking powder, baking soda and salt. Stir until combined.
- Grease two loaf pans or spray with cooking spray. Divide the batter between the two pans.
- Bake in the oven for 55 minutes or until a knife inserted in the center comes out clean.
- Once cooked, remove from oven and allow to cool.
- Once cool, remove from loaf pans.
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
This bread looks amazing! Great photos too 🙂
Thank you so much, Natalie!
Thanks for the great recipe. I might try “hiding” the zucchini behind some chopped pistachios.
That’s a wonderful idea, Joyce!
Hi, Lindsay. Should one drain and/or squeeze out the liquid from the grated zucchini before proceeding with the mixing together of ingredients? This recipe looks delicious!