Zucchini Banana Bread

Fall is here and I have all the feels. Truly as soon as school starts I get in the baking and soup mood. So today I honored that by whipping up some of my favorite Zuppa Toscana soup, tossing some apples in the Crock-Pot for fresh applesauce, and making these zucchini banana muffins. The kids love them and I’m feeling a little bit more at ease and at home in our new spot.

This is an adapted recipe. I use the scaffolding from the tried and true cookbook called  The Joy of Cooking. I had to adapt simply because I wanted to use a combination of zucchini and banana, and at the moment we have no eggs or vanilla extract. Insert chuckle here. We just moved to our house and the ladies (our bakers’ dozen of hens) are not quite producing yet, nor have I replaced some key ingredients that we have run out of. So here goes…

Zucchini Banana Bread

  • Servings: 14-16
  • Difficulty: easy
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Zucchini Banana Bread

Ingredients

2 1/2 cups flour

2 tsp Baking soda

2 tsp Baking Powder

1/2 tsp Cinnamon

2 cups Zucchini

1 1/2-2 Bananas

1 tsp Vanilla syrup (I literally used Torani syrup because it’s what I had on hand)

3/4 cup Sugar

1 cup (just shy) Olive oil

1 tsp Salt

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Whisk together flour, baking soda, baking powder, and cinnamon.

3. Blend well in your mixer sugar, olive oil, bananas, zucchini, vanilla, and salt.

4. Either use silicone baking pans or grease and flour your baking dish. This made 12 large muffins and one mini loaf.

4. Scrape the batter into the greased pan. Bake until the bread pulls away from the sides of the Pan, about 45 minutes. Cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack.

Moving is crazy chaotic and our life is not fully settled, but whipping up some fall themed baked goods to put in my red tin made it feel just a bit more like home. #redtintreats

These served as dessert after dinner and will be breakfast in the morning! It would also make a great snack for small kiddos going to school.

Here is the recipe I made last year Oatmeal Zucchini muffins, very similar only this recipe calls for oats. I made it in honor of my grandma.

Enjoy!

 

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