Banana Zucchini Bread with Walnuts and Cranberries – SRC

by Suzanne on October 15, 2012

Banana Zucchini Bread with Cranberries and Walnuts

There is NEVER a time when a great quick bread isn’t good.  Around our house we eat it for breakfast, lunch, dinner, snack, brunch, another snack, and breakfast again.  I have made many a quick bread in my life, but this one takes the cake.

Pun intended.

It has a fabulous texture, perfect sweetness, moist and chock full of good stuff.

Doesn’t get any better than that.

And I have Carol from No Reason Needed to thank for this!

Her blog title says it all.  Lots of wonderful recipes that it was hard to choose.  But you don’t really need a reason to make this bread or any other recipe on her blog.  They are all worthy of a special occasion, like breakfast with the whole family.  Don’t wait for a special reason to check out her blog and to make this perfectly perfect and fabulously fabulous quick bread.

If nothing else, it WILL get the whole family together, for sure!

Oh, and did I tell you she has a great sense of humor?  In addition to her recipes, you have GOT to check out her “About Me” section on her blog.

Banana Zucchini Bread with Cranberries and Walnuts

5.0 from 2 reviews
Banana Zucchini Bread with Walnuts and Cranberries
Author: 
Recipe type: breakfast, snack, quick bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Wonderful, moist, slightly sweet and - oh, my! This smells so good while baking! Makes two gorgeous loaves. It passed the Mountain Man test with flying colors, too.
Ingredients
  • 3 Eggs
  • ¾ c Grapeseed Oil
  • ⅔ c packed Brown Sugar
  • ¾ c White Sugar
  • 2 c Zucchini, grated
  • 3 very ripe Bananas
  • 2 tsp Vanilla Extract
  • 3½ c All-purpose Flour
  • 1 Tbsp ground Cinnamon
  • 1½ tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Pink Himalyan Salt, finely ground
  • 1 c dried Cranberries
  • 1 C chopped Walnuts
Instructions
  1. Preheat oven to 325F degrees.
  2. Grease two 8x4 inch bread loaf pans.
  3. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla. Blend together until well combined.
  4. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Then, mix in the cranberries and nuts.
  5. Divide the batter evenly between the two prepared loaf pans.
  6. Bake until a toothpick inserted in the center comes out clean, about 55-65 minutes.
  7. Allow to cool in the loaf pans on a wire rack before removing and slicing.
  8. Preheat oven to 325F degrees.
  9. Grease two 8x4 inch bread loaf pans.
  10. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla. Blend together until well combined.
  11. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Then, mix in the cranberries and nuts.
  12. Divide the batter evenly between the two prepared loaf pans.
  13. Bake until a toothpick inserted in the center comes out clean, about 55-65 minutes.
  14. Allow to cool in the loaf pans on a wire rack before removing and slicing.

Banana Zucchini Bread with Cranberries and Walnuts

If you want to check out all the other recipes from today’s Secret Recipe Club, take a look here!