Banana-Zucchini Bread Recipe
Banana-Zucchini Bread Recipe photo by Taste of Home

Banana-Zucchini Bread Recipe

Publisher Photo
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. —Eva Mae Hebert, Lafayette, LA
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 32 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Banana-Zucchini Bread in Reminisce Extra August 1993, p49

Nutritional 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.

Reviews for Banana-Zucchini Bread

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 21, 2014

"Awesome flavour and very moist! A definite make over!"

MY REVIEW
Reviewed Aug. 14, 2014

"The banana came through and was mellowed out a bit by the zuke. Nice way to use them both up"

MY REVIEW
Reviewed Apr. 7, 2014

"We made this using all whole wheat flour, reduced the sugar to 1 cup, and replaced the pecans with chocolate chips. We still loved it and were glad that the whole-wheat loaf was still moist."

MY REVIEW
Reviewed Sep. 10, 2013

"We have so much zucchini this time of year and my daughter-in-law loves banana. This was a great recipe to combine the two."

MY REVIEW
Reviewed Aug. 29, 2013

"After my daughter and I devoured just about an entire loaf within a couple hours. We decided to make it again right away and put in the freezer. This recipe makes a large loaf plus 4 mini loafs. I substituted the oil with applesauce. And added a cup of chocolate chips. Yummy. I will definitely be making again!"

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