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Banana-Zucchini Bread

My grandmother made this zucchini banana 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: 45 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 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
  • 4 large eggs, room temperature
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1-1/2 cups shredded unpeeled zucchini
  • 1 cup chopped pecans


  • Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans.
    Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
If Cooking for Two: Wrap and freeze one loaf to enjoy later.
Nutrition Facts
1 slice: 193 calories, 10g fat (1g saturated fat), 23mg cholesterol, 165mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g protein.

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Average Rating:
  • Sandra
    Jan 4, 2021

    Delicious! I lightened it up a bit by using unsweetened applesauce instead of oil, and used part Stevia, part sugar for a total of about 1 1/4 cups sweetener. And added a little more cinnamon. Beat zucchini bread I’ve ever tasted!

  • Susan
    Sep 8, 2020

    This is a great recipe! It turned out really nice -- very light and moist and delicious. I didn't have oil so I substituted 1 c of mostly melted butter and it was delicious.

  • Faith
    Aug 23, 2020

    No comment left

  • mbiller
    Aug 13, 2020

    I made this yesterday and it baked perfectly and is delicious. I subbed applesauce for the oil in this recipe

  • Kathy
    Aug 3, 2020

    This bread turned out great! I did substitute 1/2 cup of sugar with an extra banana . I only used 11/2 c sugar but I think it woul be fine with 1 cup and the extra banana. I also used 1/2 c applesauce and cut the oil to 1/2 cup.

  • chastree
    Jul 19, 2020

    This is really wonderful! Went exactly according to recipe. I don’t think I’ll have to freeze the second loaf though. It’s going fast! Will definitely make again!

  • Julianne
    May 13, 2020

    2 cups of sugar sounded like too much, so I used only 1 cup of sugar and added mini chocolate chips instead of nuts. The result was a big hit with everyone in the family.

  • Kathleen
    Apr 24, 2020

    This bread is perfect! We made it as directed, just omitted the nuts (allergies). Everyone in my family loved it!

  • Nina
    Mar 24, 2020

    Can I sub organic coconut flour or whole wheat flour for white? If so, same amount?

  • Emily
    Mar 20, 2020

    Delicious bread! I swapped out the vegetable oil for butter, added a bit more cinnamon, a pinch of cayenne, vanilla and rum extract. It has a little kick which added great spice to the bread!