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.
- 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
- Preheat oven to 325F degrees.
- Grease two 8×4 inch bread loaf pans.
- 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.
- Stir in the flour, cinnamon, baking powder, baking soda, and salt. Then, mix in the cranberries and nuts.
- Divide the batter evenly between the two prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, about 55-65 minutes.
- Allow to cool in the loaf pans on a wire rack before removing and slicing.
- Preheat oven to 325F degrees.
- Grease two 8×4 inch bread loaf pans.
- 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.
- Stir in the flour, cinnamon, baking powder, baking soda, and salt. Then, mix in the cranberries and nuts.
- Divide the batter evenly between the two prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, about 55-65 minutes.
- Allow to cool in the loaf pans on a wire rack before removing and slicing.
If you want to check out all the other recipes from today’s Secret Recipe Club, take a look here!
{ 27 comments… read them below or add one }
This looks like it would go fantastic with my morning coffee
Yum!
It DID go good with our morning coffee. May have to have another “cup” a little later.
You can be sure of that, Katie!
This sounds even more inviting than any standalone zucchini bread or banana nut bread recipe; just the thing to enjoy on a cool Fall morning.
I keep making these comforting fall recipes hoping that the weather will get cooler and cooler. So far, so good!
Suzanne, one cannot have too many banana bread – or zucchini bread – recipes, with fall cranberries to boot. Can’t wait to try it.
Denise
Those cranberries and walnuts just make it that much better for us! Enjoy!
You can never have too many quick bread recipes. We eat it all the time too! Easy to make and yummy to eat
That’s the way we feel, too. My husband and I both prefer it to most cakes.
How many eggs in this recipe? Can not wait to make it, but need the magic number. Thanks.
So sorry! Thanks for the heads-up! There are 3 whole eggs in this bread. It is way past delicious! Enjoy!
What a great quickbread recipe! I’ll have to put this on my baking list C:
Hi Susanne,
This looks like a fabulous bread, great with my afternoon tea.
The texture is as amazing as the flavor. You will love it!
Yum! I have a banana bread recipe, and I have a zucchini bread recipe, but I’ve never tried making the two into one loaf. It sounds and looks delicious.
I know you will like this one!
This is a beautiful loaf of bread and it sounds delicious. I noticed that you used pink Himalayan salt…can I just say that it has become my very salt? I used to think that “salt is salt”, but as I’ve tasted different salts, I have to admit that I was wrong. Structurally, yes, salt is salt. However, they don’t all taste the same. Eek, I just went on a salt tangent when what I really wanted to say is that this recipe looks wonderful. I’m definitely putting it on my ‘to do’ list.
But not all salt is “created” equal. It’s all we use, too – well, except for a little Kosher Salt from time to time. I like salt, but not the health effects. With all the minerals that have not been processed out of the P.H.S., it makes it a much healthier option, in my opinion. Plus, I hate the bitterness and “bite” of regular table salt now. I make sure we get our potassium and iodine naturally, too. Thanks for stopping by! And Yes! This is the best quick bread recipe I’ve ever made.
Oh my….that sounds fantastic!! BUT I know I would get “the look” if I added PHS to the grocery list!
Bwwwahahaha, Claire, no telling WHAT would be in the grocery sacks after his shopping trip. LOL!
This looks fabulous!
Way past fabulous! Best recipe I’ve ever made for quick bread. Bar none.
Well, I suck. I said yesterday I’d be by before I went to bed….and I forgot. Will you ever forgive me?
LOVE quick breads. And with those high honors, I’m going to have to try this one. The only thing better than quick bread to me is muffins, because they bake in 20 minutes instead of an hour and you can usually use a quick bread recipe and just put it in muffin tins.
Maybe you didn’t even notice I hadn’t been by yet, maybe I should say anything. Maybe you were so busy with family….hmmm. Anyway, you’re one of my faves and I love ya, so I hope you’ll forgive me. (a little suckin’ up never hurt, right?)
You’re a pretty good suck up! And yes, I’ve been a bit busy today, but not so busy that I didn’t miss you. I think you would be very safe in making muffins out of these! I love you, too.
So glad to hear you enjoyed the recipe. Sorry for the late response. It’s been a crazy busy month.
With all that good stuff in there, this is totally breakfast OR dessert worthy! It looks amazing!
It’s delicious! And I just bought another zucchini to do it again! Thanks for stopping by!