Banana bread served warm, soaked in melted butter with maple syrup, alongside a pipping hot coffee, is one of my guilty pleasures. However, as much as I love this ever-familiar recipe, I do sometimes crave an occasional twist on this familiar pleasure. Naturally, that is where my Easy Banana Zucchini Bread Recipe comes in. Combining rich banana flavor, with brown sugar and cinnamon, alongside the vegetable notes of the zucchini, this bread offers a delightful twist on traditional banana bread. What’s more, it can serve either as a sweet morning bite or even pair deliciously with scrambled eggs and coffee.
What’s more, this bread keeps well (more on that below), and heats beautifully. The recipe is also super simple for beginner bakers, and can easily be modified, such as with nuts, dried fruit, or different mix-ins. That makes this a great starter recipe to have in the repertoire.
Read on for a recipe overview, pairing suggestions, a complete ingredient checklist, a thorough FAQ section, and a printable recipe card. Now, without further delay, let’s get to it.
What to Expect – Recipe Overview
- Taste and Texture: This banana zucchini bread is thoroughly moist, featuring shredded zucchini, mashed banana, and shredded apples, which combine to create a tender crumb that is both satisfying and comforting. We mix cinnamon and lemon zest into the batter for a touch of warmth and citrusy goodness, while a dense topping made from butter, sugar, and flour provides adds a nice contrast to the loaf. I promise this will be your new favorite banana bread.
- Difficulty Level: Straightforward and easy as far as baking recipes go. I’ll say this is a perfect entry-level recipe. This recipe consists of what I consider to be simple steps. We start by mixing the wet and dry ingredients separately, then combining them before baking to form a batter. The topping, too, is fairly simple to bring together, requiring just a few basic ingredients to be mixed and then spread over the top of the loaf.
- Pairings: This breakfast bread pairs wonderfully with a variety of accompaniments. I would suggest enjoying it warm with a pat of butter and a drizzle of honey or maple syrup, perhaps with a side of eggs and coffee for a nice breakfast. It also makes a great afternoon snack on its own, though for a more indulgent treat, you might consider a dollop of Greek yogurt or peanut butter.
Ingredient Checklist – Everything You’ll Need
We’re using only fresh, easy-to-find ingredients for this banana zucchini bread recipe. Everything listed below is readily available in your local grocery store.
For the Loaf:
- 1½ cups Flour
- Tip: I suggest using all-purpose flour. Bread flour will make the loaf much too firm, while pastry flour will risk doing the opposite, resulting in a loaf that falls apart. Whole wheat flour can also be used if needed, but will give the bread a firmer texture overall.
- Substitution: Your gluten-free flour of choice will work just fine.
- 1 cup (about 1 fresh zucchini) Shredded Zucchini
- Tip: Be sure to squeeze out any excess moisture from the grated zucchini, otherwise it risks making the bread soggy. If the zucchini retains too much excess water, that can cause the bread not to cook evenly and fall apart.
- Substitution: Carrots would work nicely in place of zucchini, though I do consider the zucchini to be a key ingredient for this recipe.
- 1 cup (about 2 bananas) Mashed Banana
- Tip: I’ll say that overripe bananas are the way to go. They have a higher sugar content, and are easier to mash. Easier mashing means a more even distribution throughout the bread.
- Substitution: The bananas can be left out entirely if need be. I do ‘not’ recommend using green or underripe bananas, they simply are not sweet or moist enough for the purposes of this recipe.
- 1 cup (about 2 medium-sized apples) Shredded Apple
- Tip: Opt for apples that are sweet and crisp. To that point, I would recommend either Honeycrisp or Fuji apples. Naturally, when it comes to baked goods, you can never go wrong with Granny Smith.
- Substitution: The apples can safely be left out if preferred. Chunked dried fruit can be used in place, such as apricots or raisins.
- ½ tsp. Salt
- Note: Plain table salt is all you’re looking for here.
- Tip: This is one recipe where I do not recommend using a large grain salt, such as sea salt.
- ½ tsp. Cinnamon
- Substitution: I consider the cinnamon to be a key ingredient. However, if you want to try mixing things up, you might opt for a little pumpkin spice.
- 1 Egg
- Note: The egg works as a binding and leavening agent. It also adds fat for texture and moisture.
- 1 cup Sugar
- Note: Plain white sugar is all you’re looking for here.
- Tip: Works balance the flavors of the bread and provide sweetness.
- Substitution: Feel free to use honey, maple syrup, or coconut sugar as alternatives if you must, but I do recommend sticking to plain sugar for this recipe.
- 1 tsp. Vanilla
- Tip: I recommend using pure vanilla extract for the best flavor.
- Substitution: Yes, vanilla pods or powder will work. Any of the usual vanilla substitutes will also work in today’s recipe.
- Zest of 1 Lemon
- Tip: I recommend using either a microplane grater or cheese grated to zest the lemon,
- Note: Be sure not to grate any of the bitter pith beneath the skin.
- 1 tbsp. Lemon Juice
- Tip: I know always say this, but I strongly recommend using fresh lemon juice. We’re using the lemon juice to give the bread a nice citrusy background that will play beautifully with the brown sugar and baked fruit flavors. Bottled lemon juice simply isn’t as ‘citrusy,’ and is instead more acidic.
- 1 tsp. Baking Soda
- Tip: As always, I recommend checking to make sure that your baking soda is fresh for proper rising.
- ¼ cup Canola Oil
- Substitution: Any neutral oil like vegetable oil can be used. Yes, you can indeed use olive oil if preferred, but that will heavily change the flavor profile. Melted butter would also work great.
- Butter for greasing pan
- Tip: I recommend using butter as opposed to non-stick spray. I also recommend lining the pan with parchment paper for an easier cleanup. Seriously, parchment is one of my absolute must-have items.
For the Topping:
- 3 tbs. Unsalted Butter
- Tip: Using cold butter will help achieve a better texture for the crumble.
- Note: Do ‘not’ use salted butter for this. It will ruin the flavor of the topping. Not fun.
- Substitution: You can keep this recipe vegan-friendly by using the vegan butter of your choice.
- 4-5 tbs. Flour
- Tip: As with the loaf itself, I recommend using all-purpose flour for the topping. You really do ‘not’ want to use bread flour for this.
- 4 tbs. Sugar
- Note: Plain, granulated sugar is what you’re looking for here.
- 3-4 tbs. Brown Sugar
- Tip: I do recommend dark brown sugar, although regular brown sugar will also work.
- Note: Pack the brown sugar tightly when measuring.
- 1 tsp. Cinnamon
- Tip: As always, adjust the amount to suit your preference.
- Substitute: As above, use a pinch of pumpkin spice if you’re feeling creative.
FAQ for Breakfast Bread Recipe
Please do! Chocolate chips will play deliciously with the brown sugar and baked fruit. I’d suggest stirring anywhere from a quarter of a cup to one full cup of chocolate chips into the batter. Yes, white chocolate chips can also be used.
Always, always, always. I cannot stress enough how baking with room temperature ingredients, such as eggs, can make a huge difference in your baking. This helps to ensure that they combine better with the dry ingredients, and are overall easier to work with. This comes with a caveat – some ingredients, in some circumstances, should ‘not’ be room temperature for best results, such as using cold butter for the topping (which is noted both in the ingredient checklist above, and the recipe card below).
Start by allowing the bread to cool completely, preferably on a wire rack. After it’s cooled, I would suggest wrapping it tightly either in plastic wrap or aluminum foil, and then place it in an airtight container.
You can, although I don’t generally recommend it. This can be done either as individual slices or as a whole loaf. Wrap the slices or loaf in storage wrap or plastic wrap, seal them in a freezer bag, and they can keep like that for up to three months. Thaw at room temperature before serving.
Absolutely. Whether you make mini loaves, muffins, or a whole loaf with this recipe depends entirely on the baking tin used. However, you will need to adjust the baking time, as mini loaves and muffins usually take less time to bake.
Super easy, just apply the toothpick test. Insert a toothpick (or a long slender knife) into the center of the bread. If the toothpick or knife comes out clean, the bread is done.
You can, but I don’t recommend it. Applesauce can stand in for the canola oil, if you’re looking to reduce the total fat content. I would recommend using a roughly equal amount of applesauce. However, less fat will generally mean less flavorful bread. Once upon I too told myself I couldn’t taste difference. I could then, and I can now.
I’d say so. This bread serves beautifully both as a breakfast bread or as an afternoon snack. It’s a delicious treat no matter the time of day.
If you enjoyed this recipe, consider checking out my Jordan Marsh Blueberry muffins [LINK: ], my Easter Bread, or my Pumpkin Cinnamon Buns.
Most definitely. As I mentioned above, chopped dried fruit makes for a great mix in, as do walnuts, pecans, or even peanut butter chips. Just fold them into the batter before baking.
Grease the loaf pan with butter or line it with parchment paper for easy removal. This prevents the bread from sticking to the pan and makes cleanup easier.
As alluded to above, the key is to use overripe bananas, and then to ensure even distribution of the bananas throughout the batter.
Zucchini, Banana & Apple Breakfast Bread
- Total Time: 50 minutes
Ingredients
For the Breakfast Bread:
- 1 1/2 cups flour
- 1 cup shredded zucchini (about 1 zucchini)
- 1 cup mashed banana (about 2 bananas)
- 1 cup shredded apple (about 2 medium sized apples)
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 egg
- 1 cup sugar
- 1 tsp. vanilla
- Zest of 1 lemon
- 1 tbs. lemon juice
- 1 tsp. baking soda
- 1/4 cup canola oil
- Butter for greasing pan
For the Topping:
- 3 tbs. butter
- 4 - 5 tbs. flour
- 4 tbs. sugar
- 3 - 4 tbs. brown sugar
- 1 tsp. cinnamon
Instructions
For the Breakfast Bread:
- In a large bowl; combine the shredded zucchini, apple, lemon zest and mashed banana.
- In a separate bowl whisk together the egg, canola oil, vanilla and lemon juice and stir into the mashed banana bowl.
- Combine all of the dry ingredients and stir into the mashed banana bowl.
- Butter a loaf pan or line the loaf pan with parchment paper and add the batter.
For the Topping:
- Combine all of the ingredients for the topping and form a crumble. You may need to add more flour or sugar if the consistency is not crumbly enough
- Sprinkle over the bread.
- Preheat Oven 350 degrees:
- Bake for 40 – 45 minutes or until the toothpick test comes out clean.
Notes
For this recipe, I suggest using a larger loaf pan - larger than the standard 8"x4".
Also note, this bread is very moist.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1
And that’s our Easy Zucchini Banana Bread Recipe. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!
Happy Baking!
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Juliana says
What a beautiful and tasty way to start the morning...I love the sound of this bread...beautifully done Catherine!
Enjoy the rest of your week 🙂
Chiara says
the perfect way to start the day, looos so delicious ! Have a good weekend, a hug
AnnMarie says
These flavors sound wonderful together! I love the addition of the lemon too! Pinned
Wendy, A Day in the Life on the Farm says
Keeping this recipe in mind for summer when I have zucchini coming out of my ears.
Annalisa B says
A sweet really delicious! Very Well!
Good weekend
Comedy Plus says
Now that would go with my fresh cup of coffee this morning. Yes it would.
Have a fabulous day Catherine. Big hugs. ♥♥♥
Ginny Hartzler says
Wow! How did you happen to find a recipe using all of these ingredients? If you made it up, you are a genius!
Sandi Gaertner (@sandigtweets) says
I love this recipe that you created. I can just imagine enjoying it with a cup of dark roasted coffee.
Dottie Sauchelli Balin says
Dear Catherine,
I thought I missed a few of your posts, I have been trying to catch up with everyone. But I am so glad that I didn't miss this one. Oh My, your "zucchini-banana-apple-breakfast-bread" looks so delightful. I also love breakfast, it is a time of peacefulness and you can plan your day. Now one thing I would have to plan is to have a slice of this inviting and yummy bread with a cup of coffee or tea, would hit the spot. Love all the ingredients together. Fabulous job! I have to make this one as well. Your photos are brilliant, must be Tammy had a hand in this one...Have a wonderful and blessed weekend dear friend. Thanks for creating and sharing this recipe..
Dottie 🙂
sandie says
A sweet really delicious!
Choc Chip Uru says
What a refreshing bread, I wouldn't mind it on a rainy/sunny/snowy/every day 😀
Cheers
Choc Chip Uru
Maureen | Orgasmic Chef says
Oh my! I would get up early in the morning to have this for breakfast! How lovely it looks.
FABBY says
Yummy...wish I had a piece right now with my coffee! I will make it soon.
Thanks for the recipe.
Hugs,
FABBY
Louise says
You are soooo funny, Catherine. I would have done the exact same thing! Actually I have, lol...Only thing is, I never know what to do with my "thrifty" finds. You have most definitely put them to good use in this lovely bread. I have zucchini and bananas in the freezer but no apples, darn! I may just need to buy a couple apples at the grocery store later. Marion would simply LOVE this bread!
Thank you so much for sharing, Catherine...I hope the snow missed you but it sure didn't miss us!!!
Kim says
I have all the ingredients on hands, guess what I will bake tomorrow????
Lorelai @ Life With Lorelai says
Oh, that bread looks moist and delicious... I bet it smells heavenly. Please come share your blog posts over at the Home Matters Linky Party! We'd love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/01/22/home-matters-linky-party-21/
~Lorelai
Life With Lorelai
Big Daddy Dave says
Catherine, I've had banana bread, zucchini bread and I've had bread with apples in the mix. I've never combined the three! Very innovative! It looks great...nice and moist. Add butter and my morning is off to a nice beginning! Take Care, Big Daddy Dave
Ξανθή says
Delicious Catherine!!!greetings from Greece!!
Karen says
Oh, my! It looks delicious!!
la cucina di Molly says
Ciao Catherine e Tammy, che meraviglia il vostro dolce, ha un aspetto bellissimo e sicuramente goloso! Un abbraccio e felice weekend!
Jerry E. Beuterbaugh says
Two thumbs up for all three!
Jessica @ Jessica in the Kitchen says
This bread looks so fluffy and delicious! Love the zucchini in it Tammy!
Angie@Angie's Recipes says
This quick bread looks so moist and delicious! A perfect one to kick start the day.
Liz says
I love all 3 of these quick breads on their own, but combining them was genius! Wish I had a slice to munch on with my morning tea 🙂
Valerie says
All those goodies in one bread! Yummm!
Sarah R. says
This sounds delightful!!! So many fresh flavors in one treat. Thanks for linking up to Snickerdoodle Sunday- hope to see you again this Saturday at 5:00 ET with your latest makes!
Sarah (Sadie Seasongoods)
Bonnie says
Thanks for sharing with us at the #HomeMattersParty this week. We hope you will link up again next Friday.
~Bonnie
Amanda says
Oh my this sounds and looks wonderful! Pinned for later. Thank you for sharing your yummy recipe with us at Merry Monday!
Amy @ Ms. Toody Goo Shoes says
It has everything I love, all in one bread! Breakfast is definitely my favorite meal of the day, and this is going to be on my breakfast menu very soon! Pinning!
Diane | An Extraordinary Day says
Tammy... your bread looks so wonderful and hearty. Perfect for breakfast!
Thanks so much for sharing your delectable treat with us at Project Inspire{d}!
Mary @ Giving Up on Perfect says
This looks delicious!!! I make banana bread and love eating apple bread and zucchini bread - but I never would have thought to put them all together. Yum! Thanks for linking up to Work for Me Wednesday!
Michelle says
Right now I'm contemplating a cup of coffee. I only wish I had this bread to go with it.
Thank you for sharing!
swathi says
Lovely bread, Very delicious, thanks for sharing with Hearth and soul blog hop. Pinning.
Lina says
I've been looking for a recipe like this for breakfast - I'm going to try it this week 🙂 Thanks for sharing.
Laura@Baking in Pyjamas says
I'd love this for breakfast and any other time of the day, it looks wonderful. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Miz Helen says
This is a beautiful Breakfast Bread! Thanks so much for sharing your post with Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
Miz Helen
Sarah says
This sounds amazing!
Manila Spoon says
With zucchini, banana and apples, I can just imagine how moist and scrumptious this bread is! Pass on 3 slices, pretty please? 🙂
Shashi at RunninSrilankan says
I adore breakfast too Catherine, and I wouldn't be able to resist produce on sale nor would I be able to resist a second slice of this loaf - I so love that it's packed full of nanners, apples and zucchs!
allie @ Through Her Looking Glass says
Gorgeous loaf, Catherine! Looks so moist and delicious. Bananas and zucchini are a real winner. I love that cast iron pan. I've got a clay one I really love too, bakes so evenly. Have a beautiful day! xo
Linda McDermid says
Don't waste your time or ingredients on this recipe. I baked it at least an hour longer than the recipe stated and it still came out like pudding. I seriously think that the ratio of wet ingredients to dry is way off. I don't recommend this recipe.
Denise M Novakovic says
Which size of a bread pan did you use? Also can you freeze the loaves of bread once you've baked them.
Living the Gourmet says
Dear Denise, I used an 8 1/2-inch loaf pan for this bread. I have never tried freezing it but I am sure you can. Let it cool completely and wrap in clingfilm or aluminum foil, then a freezer bag. Let me know how it comes out. I do hope you enjoy it! Thank you for stopping by Living the Gourmet!
Reenie says
Just made this and it came out perfectly!!!! I did dry the zucchini and used a 9 inch pan and it came out nice and moist. Forgot the topping so made it as a glaze. Will definitely make it again. Thanks for sharing!!!!
Lori says
My results, alterations and notes; hope this helps some folks.
No one considered -IF you (Catherine) do use cast iron loaf pans (one comment noted from your picture). That certainly could make a big difference in the results others are getting. Toothpick test in the middle, placing rack in oven in right place (most ovens are middle rack), letting it sit after cooking to cool and rest are all important factors - especially since you said it is a moist bread; one would expect to behave like a cake batter versus bread.
So what I did with great yummy firm but moist results.
First— i Doubled the recipe.
I added an extra egg (they looked like they were medium instead of large eggs) and an extra 1/2 cup flour.
I Replaced the (2cups- remember I’m doubling) of apples with 1 cup peach purée plus 1cup zucchini.
I still used the 2c banana and 2c zucchini.
Total 6cups of fruit/veg.
I also added one cup of chopped nuts (half pecan/half walnut)
I poured into 2 (9x4) silicone loaf pans plus one 9x5 metal loaf pan. Approximately 2/3 full. They all rose to top. Silicone pans done by toothpick at 50minutes, I removed one and left other with Metal pan in for a full hour (which is the same time I use for zucchini bread recipe - same temp). My banana bread recipe calls for 75 minutes.
If I had followed recipe as is — I would have increased flour to 2cups maybe 2 1/4 and lstill baked for one hour. My adding nuts substituted for the flour I would have added.
Living the Gourmet says
Dear Lori, Thank you so much for giving this Breakfast Bread a try and taking the time to review! I am so pleased you had a successful run at it and that you were pleased with the results. You are correct, I did bake this in a cast iron loaf pan and I did not realize it could change the results for some who might use a glass or metal loaf pan. Sounds like great variations and I am so happy you enjoyed it. Thank you again for visiting and leaving me your feedback. Have a wonderful day! Sincerely, Catherine
Eliza Combs says
Hope it works out! I made with oat flour and flax seed egg as I'm vegan 🙂 Also didn't have lemon zest but yum! if i did!
Andrea says
Is there a typo in the recipe? You wrote 1 tbs baking soda so the first time I made it, that's what I used but I found the baking soda overwhelming and we couldn't eat it. I made it again with 1 tsp and it's delicious. Am I the only one who had this problem?
Living the Gourmet says
Dear Andrea, Thank you for taking the time to review. That is a typo and I sincerely apologize for it! Thank you for letting me know...I've just fixed the recipe card. I am pleased to hear you gave it another try and that you enjoyed it! Cheers and happy baking!
Claudia Lamascolo says
Perfect with all this zucchini I have in the garden I cant wait to try it and I also have New York apples left from last fall still fresh in the fridge wrapped in paper ( a little tip they keep for over 9 months!) thanks for this recipe will try it tomorrow
Stephanie says
This is what breakfast dreams are made of! My boys start school tomorrow, so this will be perfect to make for them for breakfast before the first day of the new school year. Especially by sneaking in some veggies, it'll keep them full and alert for that first day!
Beth says
This is the best sweet bread I've ever had! I love zucchini bread, banana bread, and apple bread, and you smashed them all together into one amazing bread. It's soooo good.
Susan m Quackenbush says
These flavors are wonderful together! My grandma would sure have loved this one.
Victoria says
I can just imagine myself enjoying this delightful bread on a cold night, sitting by the fire and sipping on a cup of joe. Thanks for sharing!
Sarah Stockley says
This is a recipe that I would love to try out. It sounds really interesting and tasty and I Iove the flavour of cinnamon
Roman Mosaic Art says
This looks so so good!!! I never had zucchini for breakfast, I can't wait to try out your recipe.
Melanie says
Ooo niw this looks yummy! I now know what I am going to be doing this weekend. Can't wait to make this x
Lisa says
I love everything about this breakfast bread. I never heard of using zucchini with apple but there is a first time for everything!
Yeah Lifestyle says
Such a delicious recipe and a great way to sneak in healthy fruit and vegetables for kids who are fussy. Thanks for the recipe
Khushboo says
Wow this recipe looks yummy. That’s a perfect way to start the day. I will like tot try it sometime
Ipsita says
Oh, I would wake up for this breakfast every morning! Being a crazy bakery person, I can't tell you how amazing it looks (it sure tastes good as hell!)
Claudia Lamascolo says
I made this bread for the second time today, it's moist and super easy to make I love the top when it baked it's a crispy crunch and makes each slice addicting in flavors, my son said it is the best ever. It's a keeper!
Shilpa Bindlish says
I love baking breads and finding a vegetarian recipe makes me happy always. This looks so yummy. Will try this soon.
Heather says
Forget just breakfast I could eat this any time day! Perfect way to use up some summer zucchini!
Gloria says
This is my kind of breakfast. Perfect with my morning coffee. I would also enjoy this for dessert any night of the week.
Bernice says
What a great way to use up all those zucchini from the garden. They're growing like crazy right now! My strategy is to grate and freeze them into useable portions for recipes like this one.
Veronika says
Love hiding zucchini in baked goods! This bread was really tasty. Perfectly moist on the inside with amazing crust on top.
Lauren Michael Harris says
What a delicious way to use up some of this summer zucchini but with a taste of fall. The whole family loved this bread!
Kathryn says
This was such a great way to use up leftover zucchini I had! Loved this for dessert and breakfast. It was perfectly sweet, moist, and so easy to make. Delicious!
Jenny says
Starting one’s day with a delicious healthy breakfast is a big deal. Love this zucchini, banana & apple breakfast bread recipe.
megane says
It turned out so perfect. Thanks again for all your hint and tips. I love your site. Cheers
Veronika says
Perfect Fall flavors! Love to incorporate seasonal flavors into classic recipes. Saving this recipe and will try soon 😉
Patti says
Please don't give a rating if you haven't tried the recipe. It unnecessarily makes us think its a great recipe and we try it. Thank you to those who DID actually make the recipe and then commented. I agree - I just made it this morning. THe topping was TOO sweet and unnecessary. The bread itself was also too sweet. I wish I had scrolled past the 5 stars who didn't make the bread, to the ones that actually did. I would have cut the sugar. thank you
Ann says
I have so many zucchini in my garden, I need recipes to use them up! This bread sounds delicious! Excited to give it a try!
TiiTii says
I made this last night.I did cut back the sugar and used 1/5th of a cup instead of 1 cup. It was sweet enough for my personal taste. I also diced the the apple and tossed with some flour before adding to the mixture.
Glad i didn't mess up and i really enjoyed it. Thank you for sharing this recipe.
Tec says
It’s tasty but I regret not using half the sugar as it’s way too sweet for my liking. Unfortunately it came out very dense, wet and heavy - wonder if I added too many of the wet I gradients.
I found that the topping unnecessarily added extra sugar and a lot of extra fat to this otherwise quite healthy bread.
Deb says
This sounds amazing! Has anyone tried making these into muffins instead of the loaf? If so what is the cook time and the temperature?
Sylvia says
I agree with other users about reducing the sugar in this bread. I prepared this bread as directed. The only change I made was reducing the sugar to 3/4 of a cup. I did not use the topping. It took about 75 minutes to bake in my standard loaf tin. It has delicious flavor but I wish I had cut the sugar even more. I would make again but definitely without topping, and I would reduce the sugar to 1/2 cup. If made as directed, the bread will be overpoweringly sweet, especially if you are using sweet ripe fruit.
Alisa says
This is delicious!!! My new favorite recipe! I've made like 4 loaves already and love it. I've used orange zest & juice instead of lemon since that's what I've had on hand. Any chance tho that the ingredients could get re-organized into the order you use them? I messed up yesterday and missed adding the sugar into the dry ingredients since they're all kinda scrambled - though I have to say, the bread still tasted good even without it!!
Living the Gourmet says
Dear Alisa, Thank you so much for your kind words and taking the time to leave this review! I am so, so happy to hear that you have enjoyed it as much as I have...that makes my heart sing! Happy Baking 🙂