The zucchinis are plenty, it is time to experiment. Neither the sugar, nor the fat content is extravagant, considering the recipe makes not one, but two good sized loaves. I doubt I will ever bake a zucchini loaf without walnuts again, The walnut loaf tasted amazing even though I wasn’t happy with the crumb of yesterday’s loaves. Not enough eggs will do that. A zucchini loaf in my mind should be somewhere between a bread and a cake. Better than a zucchini bread but not quite a zucchini cake. A cake is out to have at least 4 eggs for every 1-1/2 cups of flour, if less it is not a cake. Who said that every day is a good day? I don’t buy it, because today was better. Better day, better recipe and better zucchini loaves. This recipe is a keeper.  

Banana Zucchini Loaves

1 cup ripe banana, smashed
4 eggs
1 cup canola oil
1 cup sugar
3/4 cup brown sugar
2 tsp pure vanilla
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1-1⁄2 tsp cinnamon
3 cups flour
2 cups grated zucchini, drained
1 cup walnuts, chopped

  • Preheat the oven to 350F.
  • Grate the zucchini. Using a food processor to grate is not only faster and less work, but you avoid the long strands and get smaller, uniformly grated zucchinis. Use the pulse function to grate, you do not want a puree. Set the grated zucchini aside.
  • Prepare 2 loaf pans by spraying with cooking spray and lining with parchment paper. 
  • Add the bananas, eggs, oil, sugars, vanilla, soda, baking powder, salt and cinnamon. I add the leavening agents to the beaten batter, it will be better distributed throughout the loaves.
  • Beat for 4 minutes. It will not be a thick batter. Set it aside.
  • Next measure the flour into a very large mixing bowl.
  • Between your hands squeeze the moisture out of the zucchini.
  • Add the drained zucchini and the chopped walnuts to the flour, and mix in well.
  • Finally pour the batter on top of the flour mixture and with a wooden spoon stir to combine. Don’t beat it, but combine the wet and the dry ingredients really well.
  • Divide the batter between the prepared loaf pans and place them in the preheated oven.
  • Bake for 60 minutes or until a sharp knife inserted into the middle comes out clean.
  • Cover the tops with aluminum foil halfway through.
  • Let the loaves cool down in the pans. Lovely.

amazing crumb

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!