Total TimePrep: 20 min. Bake: 50 min. + cooling
- 4 large eggs, room temperature
- 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
- 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.
Nutrition Facts1 slice: 194 calories, 10g fat (1g saturated fat), 27mg cholesterol, 160mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g protein.
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Feb 11, 2019
My oven broke down as I was preheating to pop this in.. rather than throw it out, had an idea to place the cakepan into a double boiler with 2 inches hot water, a tea towel over the top of the pan (to absorb the water vapour) then covered with a large bowl.. steamed this for about an hour, turned out even better than the baked version! Was super moist and fluffy, this was one of the best kitchen accidents Ive ever had :)
Jan 27, 2019
First time baking my own bread and it turned out fabulous. I made12 mini loaves of happiness. My only change was I added a tsp of vanilla and decreased the cooking temp to 325 degrees. This is definitely a keeper!
Nov 12, 2018
Fabulous and delicious! I made it exactly as written and everyone loved it.
Sep 25, 2018
I made this recipe but instead of bread I made muffins. Didn’t change it a bit except baking time lessened. Baked them 20-25 minutes. Nicely browned on top. Delicious.
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!
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!!
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!
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...
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.
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!