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

Banana-Zucchini Bread Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 32 servings


  • 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.


  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

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Reviewed Nov. 26, 2015

"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!"

Reviewed Oct. 14, 2015

"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!"

Reviewed Sep. 17, 2015

"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"

Reviewed Sep. 16, 2015

"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"

Reviewed Sep. 2, 2015

"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!"

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