Banana-Zucchini Bread Recipe
- 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
- 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.
1 slice: 194 calories, 10g fat (1g saturated fat), 27mg cholesterol, 160mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g protein.
Reviews for Banana-Zucchini Bread
"This was a great use of banana and zucchini. As someone who doesn't like zucchini usually, I'm happy to report the zucchini flavor disappears in the finished product and you just get a delicious banana bread with added vitamins B6, C, and Potassium from the zucchini.I modified the recipe to use 1 cup unsweetened applesauce instead of 1 cup vegetable oil, which reduces the total calories by about 1,880 (~59 cal/serving), and used 1 cup pure cane sugar and 1 cup dark brown sugar instead of 2 cups granulated sugar (adds about 60 cal/ 2 cal/serving), and the finished product came out with just the right moistness and without any discernible apple taste. I also used 1/2 cup walnuts instead of 1 cup pecans (but only because I only had 1/2 cup left), which cuts the calories a bit more.Finally, I split the mix into a 12-muffin tin and a 9x5 loaf pan, since I only had one loaf pan available, and the muffins were done after about 18 min. By the 50 min mark, the top of my loaf was getting pretty brown, so I may bake at 325 or 300 for a little while longer as some other comments have suggested."
"Made this yesterday and it turned out perfect! Substituted the pecans w/ walnuts. Shared a loaf with my co-workers and they absolutely loved it. Thanks for the recipe - will definitely make again!"
"Delicious! Great way to use up zucchini & bananas! I followed the recipe & it turned out perfectly!"
"Wonder if you could bake this in a bundt pan?"
"Bananas make it really moist, and this is going to be a favorite family recipe.I used three bananas that I froze because they were over ripe, and two cups of zucchini, and two cups of walnuts. BEST EVER!"
"I have a tried and true banana bread recipe that I've used for year, but this recipe is something special. Followed the instructions exactly, baked for 55 minutes - fabulous! Highly recommend!"
"By far now our most favorite bread. I just came acrossed this recipe 4 or 5 weeks ago and have made it at least a dozen times. I keep it in the freezer (it freezes well) and always have it available. I have given it as gifts, too. Can't say enough for it. Thanks"
"I used brown sugar instead of white, coconut oil instead of vegetable, 1 1/2 c. wheat & 1 1/2 c. white flour, pureed zucchini, no pecans"
"Very easy, moist and flavorful recipe. I made half of this recipe and it made 11 muffins. I used Canola oil since that was what I had, and increased the banana and zucchini. Next time I will add a little more cinnamon too. This recipe is a keeper!"
"This bread is so good! This recipe is definitely a keeper."
"This is the best bread! I've made banana bread and zucchini bread before, but was looking for a recipe that would help me use up some overripe bananas and a zucchini from my brother's overloaded garden. This recipe combines the best of everything! I did not change anything except I did not add the nuts. I used one 9x5 pan and three 5x3 pans. I gave some to my elderly mother for breakfast this morning, and she absolutely loved it and asked for more. I have to struggle to get her to eat a decent breakfast. She hesitates to eat anything with zucchini, but she dove right into this, which surprised me. The bread was light, not overly moist, which can sometimes happen with zucchini-based recipes. Tasty! I froze the rest. This is definitely in my "keeper" files."
"I used coconut oil instead of vegetable oil, otherwise stuck to the recipe. baking time was longer than suggested but I will make this again, delicious!"
"I've made this recipe for about 35 years when as a new neighbor I received it from a very nice neighbor. Everyone I have shared it with loves it. I now add a small can of drained crushed pineapple & a couple small handfuls of raisins. I call it Hawaiian Zucchini bread. I still make it the same way as printed here at Taste Of Home if I don't happen to have crushed pineapple on hand."
"Someone is always giving us some zucchini from their garden and I came across this recipe and thought I'd give it a whirl. I didn't change anything, only left out the pecans because I have family members who have allergies to nuts, but it turned out great and everyone loved it and now are calling for more. Super awesome!!"
"I divided this recipe between four 7.5 x 3.5 inch pans and baked for 45 minutes. Couldn't resist adding some chocolate chips. Be sure to toss nuts and chips in a little flour to keep them from sinking to the bottom of the pan. Delicious!"
"This is the best zucchini/banana bread recipe I have ever found! This recipe can be tweaked in so many different ways! I added more banana to it, I swapped out the zucchini for squash in one batch, then I switched out the zucchini with shredded pumpkin (that I grew in my greenhouse) for a different batch. I have even made this recipe adding carob (chocolate) chips and also dried sweetened cranberries. Delectable! Thank You so much for sharing!M. Ross, Fairbanks Alaska"
"Awesome flavour and very moist! A definite make over!"
"The banana came through and was mellowed out a bit by the zuke. Nice way to use them both up"
"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."
"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."
"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!"
"Very good, but I made a few changes. I used 2 cups of banana and 2 cups of zucchini. Not because I wanted to change it, I just had that much! Lol. I ended up cooking it for 60 minutes and the flavor is amazing!!!!"
"Excellent recipe just the way it is written! Tastes Awesome! I also tried adding 1 cup of chocolate chips and it is also Awesome!"
"I love this recipe !!! It's one of my favorites and a winner every time I make it :)"
"Absolutely amazing! I love this recipe! I've made it 4 times and keep playing around with the recipe, but it's absolutely delicious the way it is."
"Excellent recipe. Everyone at worked loved it and asked for the recipe. Thank you for sharing."
"This recipe is AWESOME!! My only alterations were an extra teaspoon of cinnamon and 1/2 cup less of sugar - BIG hit!! I made extra to stuff in the freezer for later!!"
"I made this last week and it was a hit. I only inluded 1 cup of sugar and added 2oz of baking chocolate and everyone loved. Very moist. I just made a second batch right now and sub'd 1cup of quick oats, i cup brown sugar, 1cup apple sauce instead of oil. Overall it is good and moist, but not as sweet as the loaves I made last week. This will be my go to recipe for breakfast breads."
"This is the best! I made both muffins and a loaf pan and sprinkled cinnamon and sugar on top before I cooked them. Also super moist, not a bit dry."
"This was delicious."
"I was amazed at how well the taste is and will make more. Did anyone have to go over the 50 minutes?"
"This is the best recipe and I think it is better than zucchini-pineapple bread."
"Super tasty! I made with extra zucchini...no one notices. It just didn't slice well..."
"I won my town Fair zucchini bread contest with this loaf, it's always a hit!!"
"Great recipe. If I don't tell anyone its zuchinni they will never know!!!"
"Very good and moist:) Would make again."
"What a great recipe! I didn't have any nuts, so I skipped them. I also don't have two loaf pans. I made half of the recipe in a loaf pan and then made 4 pans of mini muffins. These are 12 count muffin tins and each took only 10 minutes to bake. If you have the patience, the mini muffins are the way to go because they are the perfect size. My family ate them up! Thanks for a great recipe! Next time I think I will add some mini chocolate morsels."
"this banana-zucchini bread was one of the best ever. it makes two loaves so i give one to my daughters family and they loved as well. brought some to work and they raved about it to. make just as written would not change a thing"
"Very good. I used 1 cup of applesauce instead of the oil and 1 cup of whole wheat flour 2 cups white. Turned out perfect."
"My friends and family loved this bread! It was very easy to make and very tasty! I added an extra banana and nobody believed me there was even zucchini in it. Great way to hide and get rid of it! One batch I even added a handful of fresh blueberries....AMAZING! Very moist bread. Making more bread today!"
"This bread was very light and moist. My family loved this even though it included zucchini. I would certainly make it again."
"This was very good. I will be making this again."
"This recipe is not only delicious bt also a wonderful way to use up bananas and garden zucchini!!! I had zucchini in the freezer to use up and also some vananas that I had bought for company which never was eaten so both were used!!! Very wonderful!!! Just remember if you are using frozen zucchini to defrost and drain well so that you are not using the extra water/moisture."
"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 :)"
"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!"
"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!"