Green Tomato Bread Recipe - Allrecipes.com
Green Tomato Bread Recipe
  • READY IN hrs

Green Tomato Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 9x5-inch loaves Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

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.
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Reviews More Reviews

Oct 14, 2012

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.

 
Sep 30, 2012

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.

 
Oct 09, 2012

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.

 
Oct 05, 2012

Turned out good. Much like zucchini bread but without the little chewy squash strands in it. One problem I did have was I diced the tomatoes in a food processor and just measured it out as is. I propose that if anyone else uses a food processor to strain the liquid out of your tomatoes before adding them to the bowl. My loaves came out a bit too wet and one stuck to the pan and ripped in half. Also, the edges come out so much better in a glass pan than a metal pan. Very good! Will make again!

 
Jul 28, 2014

This was so good. I did one loaf, and a bunch of muffins, I cooked the muffins for 26 minutes and topped them with blueberries before putting them in the oven. Perfect.

 
Oct 04, 2013

I used 1/2 cup walnuts and 1 cup dark chocolate chips. I also used 1 teaspoon of vanilla and 2 teaspoons of almond extract. My 5 guests gobbled it up and were amazed that green tomatoes can taste so fabulous. I did another batch also where I substituted the oil for canni-butter and added an extra egg. Also, super fabulous yummy.

 
Sep 23, 2013

This is an excellent and unexpected recipe.It is great as is, but I made a few changes to make it a bit healthier. Changed sugar out for 1 1/2 cups agave nectar. Changed to white wheat flour (King Arthur brand). Lowered the oven temp to 325, and it turned out perfect. Got raves from everyone even someone who does not eat tomatoes.

 
Sep 18, 2013

Friend gave me green tomatoes and told me to try this recipe. So surprised - everyone loves it. Freezes well. Have loaves in freezer now ready to go. Took review advice and chopped tomatoes by hand. Will make this bread again and again.

 

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Nutrition

  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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