Zucchini Banana Bread Recipe
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Zucchini Banana Bread Recipe

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I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. —Donna Hall, Wolfforth, Texas
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 18 servings


  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup mashed ripe bananas
  • 1/2 cup canola oil
  • 1/2 teaspoon banana extract
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts

Nutritional Facts

1 slice: 175 calories, 9g fat (1g saturated fat), 12mg cholesterol, 116mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein Diabetic Exchanges: 1 starch, 0 fruit, 1 fat.


  1. In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.
  2. Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).
Originally published as Zucchini Banana Bread in Cooking for 2 Spring 2007, p33

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ChevyJ 252447
Reviewed Aug. 10, 2016

"Great tasting and easy. I had no banana extract or walnuts so left them out but added some dark choc chips and halved the sugar. I used a chopper instead of grater for zucchini - easier. Doubled recipes and got 4 8 x 4 inch loaves. Added this recipe to my favorites. Very moist. Had one slice and it is killing me to not cut myself another!"

patsy304 250371
Reviewed Jul. 13, 2016

"My new favorite recipe! I'll never make plain old banana bread again! My husband loved it. His friends loved it. Moist & delicious!!!"

mamaknowsbest 229566
Reviewed Jul. 14, 2015

"These were quickly eaten! I did not measure my bananas or zucchini, ended up with 4 perfect little loaves of bread. Baked according to directions. As a Taste of Home volunteer food editor I enjoy making classic recipes that combine ingredients I have on-hand. Highly recommend!"

LeslieH 229458
Reviewed Jul. 12, 2015

"Made it in one large loaf pan as well. Awesome bread and so very moist."

yuehching 163851
Reviewed Sep. 29, 2014

"Quick, easy and tasty. My family enjoyed this moist and delicious bread very much. I also made it into 12 muffins. They are great for breakfast or snack. Thanks for sharing."

TammieChronister 165859
Reviewed Aug. 29, 2014

"This is SO delicious. My husband doesn't like banana bread, and he loved this!! So moist and bursting with flavor. I didn't have banana extract, so I added another very ripe banana. Excellent!!!"

nramsey 95204
Reviewed Aug. 15, 2014

"Excellent! Made it a few weeks ago and froze it, pulled it out this AM and the family tore it up. Extremely moist!"

Joscy 76453
Reviewed Aug. 5, 2014

"Find this wonderful bread to be **friendly** to a person with Diabetes, myself. Making today, in fact, making *extra* to share!"

Gal76st 95114
Reviewed Aug. 4, 2014

"Made this Zucchini Banana Bread and the next day I had to make it again because my family loved it."

homemadewithlove 150585
Reviewed Jul. 23, 2014

"Moist and delicious! similar in taste to regular banana bread. I didn't have banana extract so I omitted it. Also made mine in a regular 8x5 loaf pan."

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