Whole-Grain Zucchini Banana Bread

From: 1015092

On Sep 8, 2009

I didn't want to rate this as I did change some of the ingredients around since I didn't have oat bran on hand. The flavor was good, but the batter did not set up right for me even after adding an additional 15 minutes of baking time. I'll be trying a different recipe next time I'm afraid.

From: mikekey

On Aug 23, 2009

I had a zucchini and 2 very ripe bananas that had to be used or tossed, and am I glad, because otherwise I may not have found this recipe. Very moist and rich. I also left the zuke unpeeled. Love the flax seed meal in this. I used walnuts instead of pecans and left out raisins (don't like them!) I will be making this again!

From: Bayhill

On Jul 6, 2009

Delicious!! We loved this very moist, healthy bread. I have an overabundance of zucchini from my garden and this is a wonderful way to use it up. I left the zucchini unpeeled and added 1/2 tsp. banana extract in addition to the vanilla. I always do this when I make banana bread as it boosts the banana flavor. There was no flour listed in the ingredients, but after mixing everything together the batter seemed too runny, so I added 1/2 c. whole wheat flour. I made 4 mini-loaves and baked them for 35 mins. My family gave this bread 2-thumbs up. Thank you Engrossed, for sharing this wonderful recipe...it is definitely a keeper.