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Banana-Zucchini Bread
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.
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,
© Taste of Home 2013
2 of 2
Banana-Zucchini Bread
(continued)
Nutrition Facts:
10 g fat (1 g saturated fat), 27 mg cholesterol, 160 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013