Banana-Zucchini Bread Recipe

5 58 62
Banana-Zucchini Bread Recipe
Banana-Zucchini Bread Recipe photo by Taste of Home
Publisher Photo

Banana-Zucchini Bread Recipe

Read Reviews
5 58 62
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
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

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

Directions

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.
Pour into two greased 9x5-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 slice: 194 calories, 10g fat (1g saturated fat), 27mg cholesterol, 160mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g protein.

  • 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 9x5-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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Reviews forBanana-Zucchini Bread

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MY REVIEW
Camille User ID: 9233408 271582
Reviewed Aug. 10, 2017

"I find it so funny that reviewers give five stars to recipes but then go on to say "and I only modified these three/four main ingredients..." that doesn't necessarily help those of us looking for an exact recipe to follow! So this recipe is earning five stars exactly how it is. The *only* change I made was omitting the pecans because I'm not a nut person, and substituting those for chocolate chips because I am definitely a chocolate person. The bread is super moist, doesn't crumble, and tastes absolutely delicious. Great recipe.

As someone below me mentioned, the top ended up browning before the bread was finished baking. I put foil on the top of the bread and baked it for an additional 10 minutes. It worked perfectly. This bread won't disappoint!!"

MY REVIEW
meliss.beyer User ID: 7101887 270266
Reviewed Aug. 2, 2017

"I had a zucchini from my sister's garden and two pretty ripe bananas, this recipe was perfect! I did make a few minor adjustments. I reduced the sugar by half a cup and used unsweetened applesauce in place of the oil. I didn't have pecans so I substituted half a cup of walnuts and half cup of dark chocolate chips. In the future I'd use mini chocolate chips. I also made 6 jumbo muffins and 4 mini loaves. After letting them cool slightly I wrapped them in Saran wrap to keep the tops moist. Would definitely make again!"

MY REVIEW
Robin User ID: 9225639 269823
Reviewed Jul. 22, 2017

"I have made SO many different recipes over the past 30 years. I need not look any further! This is really really good and simple! I did make a few alterations (nothing major). 1 c brown sugar and 1 c Splenda. Used 1.5 c banana. If you like nuts I'd add more. Could add chocolate chips if desired..."

MY REVIEW
Kelly User ID: 9187854 267686
Reviewed Jun. 5, 2017

"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."

MY REVIEW
suzanne_o User ID: 8919099 253019
Reviewed Aug. 22, 2016

"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!"

MY REVIEW
thelouws User ID: 1336762 252930
Reviewed Aug. 20, 2016

"Delicious! Great way to use up zucchini & bananas! I followed the recipe & it turned out perfectly!"

MY REVIEW
pat slusser User ID: 8909762 252430
Reviewed Aug. 10, 2016

"I love this recipe. However, when I followed the baking instructions my bread turned out somewhat overdone on the top and sides and gooey in the middle. I reduced the heat to 300 and the baking time to about 1 hour 20 min. the second time and it came out perfect."

MY REVIEW
sharon6769 User ID: 8696880 252409
Reviewed Aug. 9, 2016

"Wonder if you could bake this in a bundt pan?"

MY REVIEW
ipanken User ID: 8638531 238167
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
[email protected] User ID: 5086531 234965
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!"

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