Sunday, July 17, 2011


Summer in Maine. If you are in Maine during the zucchini season, you may hear someone telling you "keep your car doors locked during zucchini season" or you may come back and see a bag of zucchini sitting in your car!  Wouldn't that be nice.  A interesting combination, zucchini and banana's.  A hint of both flavors. These can be made into muffins, or baked in a cake pan. The bread is moist and can also be frozen to enjoy later. 

Zucchini Banana Bread
Taste of Home
Special 2011 Collectors Edition

1 1/2 cups flour
1 cup sugar
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 cup mashed ripe bananas (2-3 depending on size)
1/2 cup canola oil
1/2 tsp banana exact ( if you don't have just use 1 tsp vanilla)
1/2 tsp vanilla
1 cup shredded zucchini
1/2 cup chopped walnuts

In a large bowl, add the dry ingredients and stir to combine these ingredients. In another bowl add and mix the egg, bananas, extracts and combine this into the dry ingredients. Mix just until moistened. Fold in the zucchini and walnuts. Bake at 325 degrees for about 40-50 minutes depending on the size bread pan you use. I always keep checking at the end. Cool in pan for 10 minutes before removing to a cake rack.


  1. Thanks for another recipe that sounds delicious! We are having a bumper crop of zucchini this year and this looks like a good way to use some of them.

  2. Looks delicious. I'm on a zucchini kick, so I'll be making this soon!

  3. Thanks, happy baking Andi

  4. :-) Looks like I should move to Maine. I can never get enough zucchinis. They are one of my favorite vegetables.