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
   (40)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 23, 2014

"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"

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."

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