- 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
- 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.
Reviews forBanana-Zucchini Bread
"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!"
"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!"
"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..."
"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."
"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!"
"Delicious! Great way to use up zucchini & bananas! I followed the recipe & it turned out perfectly!"
"Wonder if you could bake this in a bundt pan?"
"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!"
"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!"
"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"