Banana-Zucchini Bread Recipe

5 59 63
Banana-Zucchini Bread Recipe
Banana-Zucchini Bread Recipe photo by Taste of Home
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Banana-Zucchini Bread Recipe

Read Reviews
5 59 63
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 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 mixing bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined. 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 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 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 mixing bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined. 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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Reviews forBanana-Zucchini Bread

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Anne User ID: 9260361 274535
Reviewed Sep. 26, 2017

"If I could give this recipe more than 5 stars I would. I followed the directions except left out the nuts and added a cup of mini chocolate chips instead- perfection!"

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
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!"

MY REVIEW
fregeau User ID: 3943102 233066
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"

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