Since 2013, I have typically made this egg casserole for Christmas brunch parties. Sausage, bread, cheese, and eggs are all part of it. Bacon is a fantastic addition as well.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 24 |
| Yield: | 2 loaves |
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon nutmeg
- 2 ripe bananas, mashed
- 3 eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 2 ½ cups grated zucchini
- 1 cup chopped walnuts
- ½ cup shredded coconut
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9×5-inch loaf pans.
- Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 198 mg |
| Sugars | 20 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I used 2 cups of whole wheat flour and 1 cup of rice flour,. and I had a finely shredded, almost grated coconut to use. I was surprised there wasn’t more coconut flavor to it, maybe after it’s set overnight the flavors will be brighter. It was still very moist but not soggy, tho I will tell you that at 7100′ it takes closer to an hour to bake, so be prepared. I also did three 7X3 loaves as one of my 9X5’s is apparently still at my daughter’s house! I was also surprised that with a tablespoon of cinnamon I didn’t hardly taste it. I didn’t add nuts. I will make again, and will make adjustments if needed based on how it tastes after being refrigerated overnight
This was excellent. I don’t really like sweet things so I removed all the white sugar, but followed the rest of the recipe exactly and my family and I were very satisfied.
Loved it! I liked the crunch of the nuts and coconut. I did sprinkle some chocolate chips on top. Will definitely make again. The 2 loaves did not last long!
I loved it, my husband said it was best ever. I added 2 tbsp of .molasses in place of brown sugar and added 1/2 co of white sugar, I also added a half tsp of allspice. It does take a,long time to cook through so will make it less thick is use mini pans.
Delicious Yes and YES!! I read the reviews and made minor changes based on the trial and error or others. I reduced both the brown and white sugar to 3/4 cup. It was plenty sweet and I may reduce to 2/3 cup next time. I used 3/4c applesauce and 1/4 oil. I also didn’t have whole wheat flour so i had to use white flour for all of it. Other than that I stayed true to the recipe and it was perfect! Next time I will add the whole wheat flour and cut the sugar a bit more. Also in the future I may set the oven to 350 instead of 325. These took a full hour to bake at 325. Last thing – I think this would make incredible cupcakes with cream cheese frosting.
Awesome very moist great texture and taste all the ingredients put it together . No Complaints Here.
Wonderful taste!! Might add some pineapple next time!
My idea of a great recipe is one that is versatile enough to accept substitutions to suit one’s style or to accommodate ingredients on hand. Having said that, this is a GREAT recipe! I loved the idea of having a topping and accomplished this look by combing almond flour & chopped macadamia nuts. I also wanted to include chopped pineapple the results were fantastic, will be making this again!
my new favorite! I made with gluten free flour, 1 t. xanthum gum, 3/4 C. of each of the sugars and no nuts. Its amazing.
I didn’t use wheat flour, but it was really delicious.
Can use yogurt in place of applesauce. Use coconut oil for added flavor.
fantastic!!
I couldn’t wait for this to come out of the oven so I could try it..It’s really, really good. the coconut gives it a certain sweetness..This is going to taste awesome for breakfast.thanks for a wonder recipe
This is what I make as gifts for Christmas! LOVE LOVE LOVE IT!
We have made this several times and it is always moist and delicious. My wife loves it toasted in the morning with a fresh cup of coffee. We usually use half ww flour and half unbleached but I think we’ll try next time heavier on the ww flour and lighter on the sugars. Great recipe, everyone always loves it.
This recipe is fabulous! Dense, moist. To complete the island feel, I used macadamia nuts instead of walnuts. Will definitely make again.
I had great success in baking six mini loaves (3.5″ x 6″) of this quick bread. By baking in the mini pans, the bread is done at the 35-40 minute mark. The texture was great, and my DH and DS could not detect the coconut used in this recipe. We thought the flavors complimented one another well. We like it as bread, but our favorite way to eat this is toasted with a little butter. Thanks for sharing, tahoegirl!
De-lish!!! A few modifications: I added all white flour instead of wheat; decreased white sugar to 1/2 cup; I also used fresh blueberries instead of coconut & walnuts. Also, I cook my bread at 350 for 50 min. (Last half covered with tinfoil so it doesn’t burn.)
My joy at finding a recipe to use the abundant zucchini and overripe bananas on hand was increased when my husband pronounced the results “delicious”. Although I followed the basic recipe, substitutions were done to make use of what I had available. I had 3 ripe bananas so left out the applesauce. I used all brown sugar since we are trying to avoid the white sugar, and omitted coconut as I did not have it. Made 1 loaf and 12 muffins, and raised the oven temp to 350. The muffins were done in about 30 min, and the loaf about 1 hour. The consistency of the batter will vary; when the knife comes out without any gooey batter stuck on it remove the bread. I froze the muffins so I can pack 1 for breakfast at work when I wish.
Delicious! A nice, new twist on zucchini bread. Like other reviewers, I used 2 cups of whole wheat flour and 1 cup of white flour. Reduced the sugar to 1/2 cup each of white and brown. Did not have applesauce on hand, so used yogurt – worked fine. Next time, I might throw in a handful of chocolate chips or some drained crushed pineapple. Flavors blended better when tasted the next day. Makes 2 nice, big loaves. Thanks!
wonderful taste!! I used all whole wheat flour, coconut oil and used greek yogurt in place of the applesauce. Oh and added a cup of pineapple!