A family favorite, this banana bread cake recipe. Overripe bananas work well in it. Usually, I multiply the recipe by 2 and bake 2 loaves. If desired, walnuts can also be included.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch soufflé |
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 4 eggs, lightly beaten
- ½ cup vegetable oil
- 2 pounds zucchini, peeled and diced
- 1 onion, chopped
- salt and pepper to taste
- 1 pinch paprika, or to taste
- 1 teaspoon chopped fresh parsley, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously greas a 9×13-inch baking dish.
- Sift flour and baking powder together into a bowl. Mix in eggs and oil, then stir in zucchini and onion. Season with salt and pepper. Pour mixture into the prepared baking dish. Sprinkle with paprika and garnish with parsley.
- Bake in the preheated oven for 1 hour.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 254 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The mixture, as in the recipe, was too thick. I had to add some milk. The result was very good.
Liked it, no changes,
This does not, IMHO, a souffle; it is a casserole even though it uses eggs. It is, however, delicious and a great way to use zucchini. A bit time consuming prep but well worth it.
No changes. It reminds me of how my mother used to make it in the summer using Summer Squash which was the only season it was available. I and everyone I shared this dish with loved it and wanted to repeat it at home for their families.
This was nasty and flavorless. It tasted like flour. Made exactly as directed. Yuck. Not even worth trying to make better.
Instead of cubing the zucchini, I sliced it into really thin rounds… worked great! Added a diced red pepper for color!
Very good! Our family loves garlic, so I took suggestion from reviews to add that and a few grates of pepper jack cheese. Great recipe for zucchini and easy!
It was so good!!!
My family really liked this, great use of veggies from our garden. I did add a little cheese (because I love cheese) and sliced up tomato and placed it on top and it turned out wonderful.
You must understand, I live with vegetarians who are picky about their vegetables and the person cooking each type of meal. I get a better response when they offer opinions, so this was a huge leap out of the normal. I must say, it was a success. I grated the zucchini, as opposed to chopping it. Also, I served it with shredded cheddar on the side. I think this would be amazing with gruyere or swiss baked in. I used olive oil instead of vegetable oil. All in all, this was a great first time effort. Not happy that I had no starting measurement for salt and pepper, but I get it. I will do this again… and soon!
5 stars for taste. Less stars for health… In the future I will experiment with reducing the fat and see how it comes out.
This was bland to me. I will not be using this recipe again. It was missing something. I added sharp cheese and garlic but still didn’t care for it.
I just made this recipe for lunch and it was a disaster. It felt strange to use 1 cup of flour with only 4 eggs if you want to make a soufflé but I followed it with precision only to find out that I was right. It was some sort of porridge!
A great way to use up that extra garden zucchini. Made this with whole wheat flour, melted butter and additional seasoning, specifically chopped garlic. I also topped it with shredded mozzarella cheese during the last minutes of baking. Loved the taste! The texture right out of the oven was a bit ‘wet’. Not sure if it should have been baked a bit longer. I will definitely make this again, hopefully this week as I have lots of garden zucchini. I think I add other vegetables…mushrooms, tomatoes, peppers, just to make it interesting!
This was disappointing. I added smoked Gouda and parmasen and still it lacked flavor. I also sautéed the zucchini and onion in garlic oil. Bland and blah.
Great “base” recipe with the flour, eggs and soda. Like the look of the green zucchini so didn’t peel, added cheese, garlic salt. Kids couldn’t get enough of it!
Great “base” recipe with the flour, eggs and soda. Like the look of the green zucchini so didn’t peel, added cheese, garlic salt. Kids couldn’t get enough of it!
I tried this recipe with the addition of some spices, cheese and tomato–but the taste of oil was so overpowering we ended up throwing most of it out. I did want a healthy zucchini recipe though, and this was a good start, so I did a little internet search and made some healthy substitutions: Replaced the oil with same amount navy or other white beans, mashed–apparently beans are a good substitute for oil–who knew?! (I would have used applesauce, but had none on hand–so glad I learned about bean substitute though–something to experiment with!) Replace all or part of the eggs with chia seeds–1 T chia seed soaked in 3 T water for each egg you are substituting. If you know chia, you know they soon take on an egg-like consistency when soaked. I used 2 eggs and 2 T chia seeds/water. I did add a little more water to make the consistency a smoother after adding the flour. I only had yellow squash from the garden, so I used these instead of the zucchini and added fresh, chopped tomatoes from the garden as well. I have been topping all my veggie dishes lately with slices of havarti cheese–it has a mild, creamy texture and browns up so nicely. Costco sells it in bulk–score! What a difference these changes made! My husband has gone from, “All I taste is oil” to “Dang, that’s good!”
Great recipe! I took the suggestion of sauteing garlic and onions then added the zucchini and cooked a little more. I drained the mixture (it gets watery) before adding it to the flour mixture. Added the cheddar cheese, sea salt, pepper and smoked paprika. The entire dish went in one sitting! Definitely a keeper!
What a waste of zucchini! I feel terrible wasting the ingredients, especially since I only eat organic. I guess I’m going to try to maybe mix it with a ton of cheese and put it in a crust to make a pie? Just terribly bland.
After reading this recipe, I thought to myself this is going to need something. I had not read the reviews. So I made it just as described but at the last 20 min. of baking, I added a little cheddar cheese and crushed crackers (garlic flavored). OMG…this was delicious. i think it would have been declicious even without the cheese and crackers. It just added a little crunch to the dish. I will DEFINITELY make this again. I typically make zucchini bread with all the summer zucchini I get but NOW I have this wonderful recipe.