Banana Zucchini Bread
This Zucchini Banana Bread is a wonderful choice for my Baking Days. I tripled the recipe because it’s a perfect bread to freeze.

For those times you are trying to do too many things at once,  I always love a forgiving quick bread recipe. During my last bulk baking day, I completely forgot to add in the butter. Yes, bread without butter is typically a mess, but this one was still incredibly moist. As I pondered how this recipe survived without butter? I did not completely drain my zucchini. I was using previously frozen, pre-shredded zucchini and I just dumped most of it in the mixer.

shredded zucchini
Because I also deleted the nuts and most of the raisins, I did dump in a little bit of quick oats to absorb some of that excess moisture. I was experimenting with a very healthy version, so I cut back on the sugar content and used primarily all whole wheat flour, which explains the darker color. My intent was not to make it SO healthy that I deleted the butter, but it was still yummy. (No, I do not recommend no butter, but it’s a great bread recipe for all the zucchini this time of year.)
Zucchini Banana Bread

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