Lemon Banana Zucchini Bread Recipe

Print Friendly

Categories:

Bananas    Breakfast Breads    Lemons    Quick Bread    Vegetarian Recipe Index    Zucchini Squash/ Crookneck/ Misc. Summer Squash   

 

Email this to someoneShare on Facebook0Share on Google+0Pin on Pinterest0Share on StumbleUpon0Tweet about this on TwitterShare on Yummly0

Banana Zucchini Bread is so delicious!  What do you do when you have several ripe bananas and zucchini squash in your kitchen?  You make banana bread or better yet, this Lemon Banana Zucchini Bread!  I peeled the skin off the zucchini squash before adding to the batter. This is a very moist and delicious banana bread.  The texture is more cake-like than other quick breads.  My husband loved it!

Check out all of Linda’s great Bread Recipes for your bread making.

 

Lemon Banana Zucchini Bread

 

Shop What’s Cooking America – Easy on-line shopping for all your quick bread baking needs such as bread pans, wire cooling racks, plastic bowl scrapers, silicone baking mats, plastic bread bags, and Linda’s favorite Super-Fast Thermapen Thermometer.

 

 

Lemon Banana Zucchini Bread Recipe:

Lemon Banana Zucchini Bread Recipe

Prep Time: 20 minutes

Cook Time: 55 to 60 minutes

Yield: 1 loaf

Ingredients:

1 cup shredded (peeled or unpeeled) zucchini squash*
2 very ripe bananas, mashed (preferably overripe)*
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
Juice of 1 lemon (about 2 tablespoons lemon juice)

* I peeled the zucchini squash.

** To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots.  Use a potato masher, fork, or spoon to mash the bananas, leaving no chunks of banana.

 

Instructions:

Preheat oven to 350 degrees F.  Adjust oven rack to lower middle position.  Grease one (1) 9x5-inch loaf pan (grease bottom only of regular loaf pan or grease and flour bottom and sides on a non-stick loaf pan).

In a bowl, combined the shredded zucchini and the mashed bananas; set aside.

In another bowl, whisk together the flour, baking powder, and salt; set aside.

In the bowl of your electric mixer, beat together the sugar and eggs until smooth.  Add the vegetable oil, milk, and lemon juice and beat until smooth.  Add the flour mixture until dry ingredients are moistened (do not over beat).  Fold in the zucchini/banana mixture until combined.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean.  A good check is to use an instant digital thermometer to test your bread.  The internal temperature of the bread should be at 200 degrees F.  

Bake all quick breads as soon as the ingredients are assembled.  Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.

Thermapen Instant Read Meat ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.

When done, remove from oven and cool on a wire rack 10 minutes; remove from pan.  Cool completely before slicing.

Storage:  Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil.  May be frozen for longer storage.  After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.

Makes one (1) loaf.

 

https://whatscookingamerica.net/Bread/LemonBanana-ZucchiniBread.htm


 

Making Muffins from a Quick Bread Recipe


Same recipe – same baking time – different shape

Choose a recipe that makes about 4 cups of batter.  Most quick bread recipe make approximately 4 cups of batter which will make approximately 12 muffins.

If your quick bread recipe makes two loaves, the entire recipe should yield about 8 cups of batter, from which you can make either two dozen muffins, or one loaf and 12 muffins.

A typical muffin uses about 1/4 cup of batter.  Fill each well in your muffin pan about 3/4 to nearly full. Tip:  A #16 ice cream scoop will give the perfect amount of dough for each muffin.

 

Oven temperature and time can be flexible.

Bake the muffins for approximately 20 to 25 minutes in a 400 degree F. oven or approximatelyt 25 to 30 minutes at 375 degree F.  Rotate muffin tin from front to back halfway through the baking time.

A good check for doneness is to use an instant digital thermometer to test your muffins (this is what I do).  The internal temperature of the muffin should be at 200 degrees F.

Remove from oven and as soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling (if desired).

 


 

Additional Outstanding Banana Bread Recipes:

Banana Oatmeal Yogurt Bread
I combined a couple of my Banana Bread recipes to create this delicious and healthy loaf of banana bread.  The use of yogurt in the recipe allows you to cut back on butter.  This bread is slightly heavier and denser than other banana breads.  Great for breakfast!

Banana Pineapple Bread
This is a very moist and delicious tropical tasting banana bread.  Very easy-to-make for your family.  I made this bread a week ago and it was still moist and tasty.

Banana Pistachio Yogurt Bread
This Banana Pistachio Yogurt Bread is very moist and very delicious.  I love pistachios, so I though why not make bread using them.  This bread is as addictive as eating pistachios!

Banana Yogurt Bread
This is a very moist and delicious banana bread . The use of yogurt in the recipe allows you to cut back on butter.  Very easy to make for your family.

Blueberry Pecan Banana Bread
Whether you enjoy a slice as a snack or for breakfast, this Blueberry Pecan Banana Bread is so flavorful, you will not need any butter.

Raspberry Chocolate Banana Bread
This is a family banana bread recipe that I modified reducing the amount of butter with a substitution of non-fat Greek yogurt.  I also added the fresh raspberries and chocolate chips for an amazing flavor combination.  It is very easy to make and so ridiculously delicious!

Sourdough Banana Bread
I slightly adapted this delicious Sourdough Banana Bread from the outstanding cookbook, The Complete Sourdough Cookbook by Don and Myrtle Holm.  I am always looking for new ideas and recipes for using my Sourdough Starter. T his quick bread recipe is perfect as the bread is so moist with the sweet taste of bananas, and so easy-to-make.

Sourdough Banana Zucchini Bread
I adapted my Sourdough Banana Bread recipe and added shredded zucchini squash to the recipe.  This bread recipe is perfect as the bread is so so easy-to-make and delicious!

Ultimate Banana Bread
This recipe for banana bread fascinated me, as it takes 6 bananas in the recipe. lso the bananas are heated, juiced, and the juice reduced!  I had never heard of this technique before, so I just had to give it a try.  I very slightly adapted a few instructions in the recipe from the Cooks Illustrated Magazine, America’s Test Kitchen, Season 11.

 

Comments and Reviews

Leave a Reply