NEXT RECIPE >

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

Banana-Zucchini Bread Recipe

Read Reviews
5 50 55
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 slice: 194 calories, 10g fat (1g saturated fat), 27mg cholesterol, 160mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g 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


Reviews for Banana-Zucchini Bread

AVERAGE RATING
(55)
RATING DISTRIBUTION
5 Star
 (51)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
ipanken
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!"

MY REVIEW
sscallahan@gmail.com
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!"

MY REVIEW
fregeau
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"

MY REVIEW
Chefaloony
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"

MY REVIEW
riverwoman
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!"

MY REVIEW
Hot Dodge
Reviewed Aug. 31, 2015

"This bread is so good! This recipe is definitely a keeper."

MY REVIEW
neviah
Reviewed Aug. 30, 2015

"Excellent recipe"

MY REVIEW
adkhkr
Reviewed Aug. 28, 2015

"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."

MY REVIEW
berrydenise
Reviewed Aug. 24, 2015

"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!"

MY REVIEW
tiny123456
Reviewed Aug. 22, 2015

"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."

Loading Image