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Banana-Zucchini Bread

 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. —Eva Mae Hebert, Lafayette, LA
32 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 slice) equals 194 calories,

2 of 2

Banana-Zucchini Bread (continued)

Nutritional Facts: 10 g fat (1 g saturated fat), 27 mg cholesterol, 160 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.