Banana-Zucchini Bread Recipe

Banana-Zucchini Bread Recipe
Photo by: Taste of Home
Rating

91% would make again

My grandmother made this bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer.

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  • 32 Servings
  • Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1-1/2 cups shredded unpeeled zucchini
  • 1 cup chopped pecans

Directions

  • In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.
  • Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves.

    If Cooking for Two: Wrap and freeze one loaf to enjoy later.

Nutrition Facts: 1 serving (1 slice) equals 194 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 160 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

Banana-Zucchini Bread published in Reminisce Extra August 1993, p49

A rather dense bread, this zucchini bread tastes almost like a cake. Perfect for breakfast, this zucchini…


VIDEO: Zucchini Bread

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Reviews for Banana-Zucchini Bread (7)

Banana-Zucchini Bread Recipe

Banana-Zucchini Bread

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Aug. 16, 2009 by karlbon04

This is a wonderful recipe! It is very easy and tasty. I used walnuts instead of pecans, I also made mini loaves and muffins so I could share :)

Reviewed on Aug. 04, 2009 by kimmerstephen

My family loved this easy to make bread. Thanks!

Reviewed on Aug. 04, 2009 by SoniaRobinson

Re:Banana Zucchini Bread

Excellent bread recipe and moist from day one.I substituted walnuts for pecans and just sprinkled on top. Good one to share.

Sonia R. Tampa, FL

Reviewed on Aug. 09, 2008 by Marilyn Caruana

This is really a great recipe. the bread had a light texture and the banana keeps it moist. My husband really enjoyed this. I will bake it again

Reviewed on Jul. 24, 2008 by kay52178

This was really good. I halved the recipe and make four smaller loaves. I added a little extra banana and substituted 1/3 of the flour with whole wheat flour and it was great. Definetely, one I'd make again!

Reviewed on Jun. 05, 2008 by rockyandsylvia@yahoo.com

This bread is great! We ate one loaf immediately, and I froze the other. A couple months later I thawed and brought second loaf to church, and it was a hit! Many recipe requests... wish I could take the credit!

Reviewed on Apr. 01, 2008 by sherayna-mattson

I love this recipe! When I was making this recipe, my kids said " EEWWW I hate zuchinni!" Once the bread was done however, the tune was changed almost immediately - LOL! Perfect sneaky dessert :)

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