Green Tomato Bread

Green Tomato Bread

23 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
I'm nuts too...
Recipe by  I'm nuts too...

“I grew up thinking that this was zucchini bread...ha! Once I found out it was actually green tomatoes, I was a little weirded out, but still went back for more. An excellent way to use up those green tomatoes in a very tasty bread.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 9x5-inch loaves

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.

Share It

Reviews (23)

Rate This Recipe
Julie Nelson
7

Julie Nelson

Fantastic recipe. I made several changes to make recipe healthier. I cut sugar to 1 cup and substituted 2/3 c. Agave Nectar. Cut oil in 1/2 and added 1/2 c. applesauce. Substituted 4 egg whites for the eggs. Used 2 c. white flour and 1 c wheat. I will make again and again. It's an excellent use of all those green tomatoes I've got left in the garden.

Edwina
7

Edwina

This is an easy to prepare and highly delicious bread. My son said to me, 'wow this is really good. You can't taste the tomato.' He then took another large slice. This is a wonderful way to use your leftover green tomatoes at season's end.

Vanessa
5

Vanessa

Great way to use up my green tomatoes after the freeze outside. I used a food processor to grate the tomatoes and then strained them before adding as recommended by another comment. I also used vegetable oil instead of canola and 1 1/2 cups of whole wheat flour instead of all-purpose flour.

More Reviews

Similar Recipes

Green Tomato Cake
(194)

Green Tomato Cake

Fried Green Tomato Sandwich
(14)

Fried Green Tomato Sandwich

Green Tomato Pie II
(14)

Green Tomato Pie II

Tomato Bread III
(9)

Tomato Bread III

Tomato Bread II
(8)

Tomato Bread II

Green Tomato Pie I
(9)

Green Tomato Pie I

Nutrition

Amount Per Serving (20 total)

  • Calories
  • 316 cal
  • 16%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 36.8 g
  • 12%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Green Tomato Cake

>

next recipe:

Green Tomato Mock Mincemeat Pie