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.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 30 mins
Servings:
20
Yield:
2 9x5-inch loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

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  • 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.

  • 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.

Nutrition Facts

316 calories; protein 4.1g 8% DV; carbohydrates 36.8g 12% DV; fat 17.6g 27% DV; cholesterol 18.6mg 6% DV; sodium 195.3mg 8% DV. Full Nutrition

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2012
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. Read More
(36)

Most helpful critical review

Rating: 3 stars
08/26/2017
It was much too sweet. I will try it again but with less sugar. It is a good way to use tomatoes and would have had a five star rating if it was less sweet. Read More
(1)
104 Ratings
  • 5 star values: 84
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/14/2012
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. Read More
(36)
Rating: 4 stars
10/05/2012
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! Read More
(19)
Rating: 4 stars
10/09/2012
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. Read More
(18)
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Rating: 5 stars
10/04/2013
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. Read More
(12)
Rating: 5 stars
09/30/2012
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. Read More
(12)
Rating: 5 stars
10/22/2016
I have never left a review for a recipe before but I loved this too much to not. I made four batches of this with the green tomatoes I rescued from my garden before a frost and they were all amazing. We ate four, I gave away one and froze three. What I did was dice the tomatoes first and let them sit in a bowl while I prepped the pans and did the flour mixture. Then I drained the excess liquid from the tomatoes and continued. The loaves came out perfect when I did that. Also it worked just fine using tomatoes that were starting to turn a bit pink, so if they're not all solid green, don't worry. My favorite changes were half white/half brown sugar, half white/half wheat flour and the almond extract suggested by other reviewers. I will make this every year from now on. Read More
(9)
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Rating: 5 stars
07/28/2014
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. Read More
(7)
Rating: 4 stars
10/17/2014
I made four loaves of this bread to use up my greenies. I followed the recipe except used half brown sugar half white sugar. I also took the advice of another review and drained the juice of the tomatoes before adding it to my bread. I think I drained it too much though because it was a little dry. I really liked it and will make it again. Especially because our dogs liked it too. They stole 3 of the 4 loaves right off the cooling rack!: ( Read More
(7)
Rating: 5 stars
09/18/2013
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. Read More
(6)
Rating: 3 stars
08/26/2017
It was much too sweet. I will try it again but with less sugar. It is a good way to use tomatoes and would have had a five star rating if it was less sweet. Read More
(1)