Temperatures are dropping, so I spent this weekend removing our 4 tomato plants, and holy moly did I end up with a lot of tomatoes! Two large bowl-fulls. After a call out on my social media, I got a great suggestion to make Green Tomato Quick Bread, it totally blew my mind to think of a sweet bread made with green tomatoes, but it totally works. Similar to zucchini bread, the tomatoes just add some moisture without adding a ton of flavor. It’s a fun, different option for using up some green tomatoes.
I’ve also got 6 pints of pickled green tomatoes in the works, but still have TONS of tomatoes left. I’m thinking I’ll try making some fried green tomatoes in the air-fryer, and maybe try a salsa verde too. Let me know if you have any other suggestions for what to make with green tomatoes!
Green Tomato Quick Bread
Adapted from AllRecipes
Makes 2 loaves
- 2 cups (340g) chopped green tomatoes
- 3 cups flour
- 1 Tbsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 cup canola oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 Tbsp vanilla extract
- 2 eggs
- 1 1/2 cups chopped pecans
Wash your hands with soap and water before you begin.
Chop green tomatoes and place in a colander to strain out some of the liquid while you prepare the batter.
Preheat oven to 350°F.
In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder.
In a separate bowl or large measuring cup, mix the oil, sugars, vanilla, and eggs.
Add the wet ingredients to the dry, mix until just combined. Fold in the chopped pecans and green tomatoes.
Grease 2 loaf pans with cooking spray and divide the batter between the two pans. Bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.