Green Tomato Bread

About: I am a domestic engineer, aka. a stay at home Mom. A former science geek, scenic carpenter, and quilter.

Every year we end up with a lot of green tomatoes. You can ripen them in storage, but they're not as good. Here is a great way to use them. It tastes similiar to zuchinni bread, but a little better. 

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Step 1: You Will Need:

You need:

3 eggs
2 c sugar
1 c oil
1 tsp vanilla
3 c flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp cloves
1 tsp. soda
1 Tb cinnamon
1/2 tsp nutmeg 
2 c green tomatoes*

*Green tomatoes: Harvest your green tomatoes, any kind will do. (cherry, large, plum, whatever.) Wash them, and cut off stems  and bad spots. Blend them in the blender, and blend until there are no large pieces left. You could also grate them. Put in a strainer and drain, for at least 1/2 hour.  You can use them right away, or freeze them in 2 cup batches, and use at another time. 

These are from the fall. They've been in the freezer, and are defrosting in a bowl of warm water. 

Step 2: Mix Together

In a large bowl, beat the eggs slightly. Then add the oil, sugar, and vanilla and mix together. 
Sift together and add the dry ingredients. Mix until incorporated. Then add the 2 Cups of drained minced tomatoes.  Mix well. 

Step 3: Bake

Pour the batter into two greased loaf pans. I like to use the baking spray, with the flour in it. It works really well, (and it smells good too).  
Bake in a preheated 350 degree F oven for 1 hour. 

Step 4: Enjoy

Test the bread to make sure it is done. Insert a tooth pick or bread knife and make sure there is no raw batter stuck to it.  Let the bread cool in the pan until it is cool enough to handle. 

Slice it up and enjoy. 

Om Nom Nom Nom.....

(note: Your bread will probably be higher than this. I think I forgot the baking soda, since I was so busy taking pictures of each step. Still tastes really good though. )

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    10 Discussions


    4 years ago on Introduction

    We have so many green tomatoes, this recipe sounds just GREAT. Am adding to my Collection. Will make this soon OR 'make' the green tomato puree and freeze. Thanks for that tip...had NO Idea you could freeze them. :) deb


    8 years ago on Introduction

    I made some bread on the weekend I had about 1/2 gallon of green tomatoes and it yielded enough for three batches. I froze two pouches of diced tomatoes and one of the loaves. I had to substitute All Spice for the cloves and cut the sugar back to 1 1/2 cups but it was great. thanks for the recipe.

    1 reply

    8 years ago on Introduction

    Agree with depotdevoid! I always have green tomatoes left over, in fact I even has some now, just not enough. Filing this away for summer.


    8 years ago on Introduction

    Nice! I always grow lots of tomatoes and end up with a mess of greens at the end of the year too. I've taken to making chutney with them, and green tomato and apple crisp, but you can only eat so much chutney . . . I'll definitely be giving this recipe a test run at the end of summer this year!

    2 replies

    Yeah, same here. I make Piccalilly, or green tomato relish. I still have like 10 jars left from 2 years ago. You can also use green tomatoes in place of zuchinni, like zuchinni bread, zuchinni brownies, zuchinni chocolate cake, etc.
    Not very healthy, but very very yummy.

    Not healthy, that's for sure! I really need to find a less sugary (and buttery) way to preserve and use not just the green tomatoes, but the zucchini as well (I've got bags of shredded zuchs in the freezer just waiting for zucchini bread). I tried making green tomato pickles, but they are soggy and don't taste so good, plus what do you cook or serve with pickled tomatoes?