Name: Zucchini Banana Pineapple Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 3 eggs, well beaten; 2 cups sugar (or half brown sugar); 1 cup vegetable oil; 2 tsp vanilla; 2 cups grated raw zucchini (use food processor to make it easy!); 3 cups flour (I use a mixture of whole wheat and white.); 1 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 1 tsp ground cinnamon; 1/2 tsp nutmeg; 1/2 cup chopped nuts; 1/2 cup chopped raisins; 1 cup crushed pineapple; 2 bananas

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Some of you requested my Zucchini Banana Bread recipe. I adapted it from the Mennonite Country-Style Recipes cookbook. It seems to be pretty flexible, so I’d recommend experimenting. You can make this in two 9×5 loaf pans, but we like it best as a cake in a 9×13 pan.

This recipe is perfect with discounted or thawed frozen bananas.

Beat together until fluffy:

3 eggs, well beaten
2 cups sugar (or half brown sugar)
1 cup vegetable oil
2 tsp vanilla

Blend in:

2 cups grated raw zucchini (use a food processor to make it easy!)

Using a food processor to shred your zucchini is key. It saves so much time AND its a job you can safely give to your kids. My kids love to push zucchini spears down the tube and watch the machine do its work. We received this Cuisinart Food Processor as a wedding gift and have had no problems in almost 20 years. It’s a workhorse!

Sift together and add:

3 cups flour (I use a mixture of whole wheat and white.)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg

Fold in:

1/2 cup chopped nuts
1/2 cup chopped raisins

Pour into 2 loaf pans and bake at 350F for 45-50 minutes.

For Zucchini cake fold in 1 cup undrained crushed pineapple along with nuts and raisins and bake in 9×13 at 350F for 35-40 minutes. (I replaced the pineapple with 2 bananas.)

NOTE > This week I added a little crushed pineapple along with the 2 bananas, and left out the nuts. Very delicious mixture of flavors!! And perfect for the whole family – even the little ones.

Zucchini Banana Pineapple Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

I adapted this recipe from the Mennonite Country-Style Recipes cookbook. You can make this in two 9x5 loaf pans, but we like it best as a cake in a 9x13 pan.

Ingredients

3 eggs, well beaten
2 cups sugar (or half brown sugar)
1 cup vegetable oil
2 tsp vanilla
2 cups grated raw zucchini (use food processor to make it easy!)
3 cups flour (I use a mixture of whole wheat and white.)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 cup chopped nuts
1/2 cup chopped raisins
1 cup crushed pineapple
2 bananas

Instructions

Beat eggs, sugar, oil and vanilla til fluffy.

Blend in zucchini.

Sift together the flour, baking powder, baking soda, ground cinnamon and nutmeg.

Fold in nuts and raisins.

Pour into 2 loaf pans and bake at 350F for 45-50 minutes.

For a cake, fold in 1 cup undrained crushed pineapple AND 2 bananas along with nuts and raisins and bake in a 9x13 dish at 350F for 35-40 minutes.

Notes

You could make a simple powdered sugar and milk glaze to spread on the top of the cake. Add a little vanilla to your glaze for extra flavor!

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Comments

Chanda says

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Sounds DELICIOUS! And I totally wish I could find whole wheat flour for anything near that price!!
- Kathy says
  
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  I was totally shocked when I saw that price too! I had to triple-check the tag.
kim says

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Where is the banana in the recipe? How many bananas and at what step?

Thanks

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