Back to Banana-Zucchini Bread

Print Options


Card Sizes

Banana-Zucchini Bread Recipe

Banana-Zucchini Bread Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD:32 servings


  • 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.

Recipe Note

If Cooking for Two: Wrap and freeze one loaf to enjoy later.

Nutritional Facts

1 slice: 194 calories, 10g fat (1g saturated fat), 27mg cholesterol, 160mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g protein.

Reviews for Banana-Zucchini Bread

Sort By :

Average Rating
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!!"

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!"

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..."

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."

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!"

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!"

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."

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

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

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!"

[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!"

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"

Chefaloony User ID: 6018669 232988
Reviewed Sep. 16, 2015

"I used brown sugar instead of white, coconut oil instead of vegetable, 1 1/2 c. wheat & 1 1/2 c. white flour, pureed zucchini, no pecans"

riverwoman User ID: 7667256 232204
Reviewed Sep. 2, 2015

"Very easy, moist and flavorful recipe. I made half of this recipe and it made 11 muffins. I used Canola oil since that was what I had, and increased the banana and zucchini. Next time I will add a little more cinnamon too. This recipe is a keeper!"

Hot Dodge User ID: 6835688 232116
Reviewed Aug. 31, 2015

"This bread is so good! This recipe is definitely a keeper."

neviah User ID: 8290710 232017
Reviewed Aug. 30, 2015

"Excellent recipe"

adkhkr User ID: 6645973 231925
Reviewed Aug. 28, 2015

"This is the best bread! I've made banana bread and zucchini bread before, but was looking for a recipe that would help me use up some overripe bananas and a zucchini from my brother's overloaded garden. This recipe combines the best of everything! I did not change anything except I did not add the nuts. I used one 9x5 pan and three 5x3 pans. I gave some to my elderly mother for breakfast this morning, and she absolutely loved it and asked for more. I have to struggle to get her to eat a decent breakfast. She hesitates to eat anything with zucchini, but she dove right into this, which surprised me. The bread was light, not overly moist, which can sometimes happen with zucchini-based recipes. Tasty! I froze the rest. This is definitely in my "keeper" files."

berrydenise User ID: 5639793 231676
Reviewed Aug. 24, 2015

"I used coconut oil instead of vegetable oil, otherwise stuck to the recipe. baking time was longer than suggested but I will make this again, delicious!"

tiny123456 User ID: 7608679 231626
Reviewed Aug. 22, 2015

"I've made this recipe for about 35 years when as a new neighbor I received it from a very nice neighbor. Everyone I have shared it with loves it. I now add a small can of drained crushed pineapple & a couple small handfuls of raisins. I call it Hawaiian Zucchini bread. I still make it the same way as printed here at Taste Of Home if I don't happen to have crushed pineapple on hand."

chaosmommy User ID: 2687796 231384
Reviewed Aug. 18, 2015

"This is the most outstanding quick bread I've made in years! I have made it for gifts and to take to parties. Everyone asks for the recipe!

I add some quick cooking oats, and replace half the white sugar with brown."

amiracle2012 User ID: 7960803 230343
Reviewed Jul. 29, 2015

"Someone is always giving us some zucchini from their garden and I came across this recipe and thought I'd give it a whirl. I didn't change anything, only left out the pecans because I have family members who have allergies to nuts, but it turned out great and everyone loved it and now are calling for more. Super awesome!!"

riley60 User ID: 2995546 230294
Reviewed Jul. 28, 2015

"I divided this recipe between four 7.5 x 3.5 inch pans and baked for 45 minutes. Couldn't resist adding some chocolate chips. Be sure to toss nuts and chips in a little flour to keep them from sinking to the bottom of the pan. Delicious!"

mgriffice User ID: 8383094 226648
Reviewed May. 20, 2015

"This is the best tasting & healthy zucc/banana bread ever! I add almond flour and a few chocolate chips and my family inhales every morsel!

This has changed our easy breakfast routine forever. Thank you for sharing!"

SharonT937 User ID: 7214207 215333
Reviewed Dec. 19, 2014

"Excellent bread. The best zucchini/banana bread I have ever made! My family loves it!"

Rossfamily59 User ID: 8118999 14352
Reviewed Nov. 23, 2014

"This is the best zucchini/banana bread recipe I have ever found! This recipe can be tweaked in so many different ways! I added more banana to it, I swapped out the zucchini for squash in one batch, then I switched out the zucchini with shredded pumpkin (that I grew in my greenhouse) for a different batch. I have even made this recipe adding carob (chocolate) chips and also dried sweetened cranberries. Delectable! Thank You so much for sharing!

M. Ross, Fairbanks Alaska"

LeslieH User ID: 191346 201860
Reviewed Aug. 21, 2014

"Awesome flavour and very moist! A definite make over!"

suekg User ID: 3417903 72309
Reviewed Aug. 14, 2014

"The banana came through and was mellowed out a bit by the zuke. Nice way to use them both up"

peacharmadillo User ID: 3329993 36659
Reviewed Apr. 7, 2014

"We made this using all whole wheat flour, reduced the sugar to 1 cup, and replaced the pecans with chocolate chips. We still loved it and were glad that the whole-wheat loaf was still moist."

pudgeman User ID: 7087770 14348
Reviewed Sep. 10, 2013

"We have so much zucchini this time of year and my daughter-in-law loves banana. This was a great recipe to combine the two."

pleasurefood User ID: 7341407 43076
Reviewed Aug. 29, 2013

"After my daughter and I devoured just about an entire loaf within a couple hours. We decided to make it again right away and put in the freezer. This recipe makes a large loaf plus 4 mini loafs. I substituted the oil with applesauce. And added a cup of chocolate chips. Yummy. I will definitely be making again!"

BeccaY21 User ID: 7382390 40715
Reviewed Aug. 22, 2013

"Very good, but I made a few changes. I used 2 cups of banana and 2 cups of zucchini. Not because I wanted to change it, I just had that much! Lol. I ended up cooking it for 60 minutes and the flavor is amazing!!!!"

snowshoeak User ID: 7375830 12994
Reviewed Aug. 17, 2013

"Excellent recipe just the way it is written! Tastes Awesome! I also tried adding 1 cup of chocolate chips and it is also Awesome!"

CARLIEMRR15 User ID: 6645958 18760
Reviewed May. 19, 2013

"I love this recipe !!! It's one of my favorites and a winner every time I make it :)"

hlatno User ID: 6859098 15596
Reviewed Sep. 12, 2012

"Absolutely amazing! I love this recipe! I've made it 4 times and keep playing around with the recipe, but it's absolutely delicious the way it is."

heishman01 User ID: 5338223 17967
Reviewed Aug. 11, 2012

"Excellent recipe. Everyone at worked loved it and asked for the recipe. Thank you for sharing."

Dizzaster User ID: 5318170 72308
Reviewed Apr. 15, 2012

"This recipe is AWESOME!! My only alterations were an extra teaspoon of cinnamon and 1/2 cup less of sugar - BIG hit!! I made extra to stuff in the freezer for later!!"

Bluemoonrise User ID: 6393372 17522
Reviewed Dec. 10, 2011

"I made this last week and it was a hit. I only inluded 1 cup of sugar and added 2oz of baking chocolate and everyone loved. Very moist. I just made a second batch right now and sub'd 1cup of quick oats, i cup brown sugar, 1cup apple sauce instead of oil. Overall it is good and moist, but not as sweet as the loaves I made last week. This will be my go to recipe for breakfast breads."

sweetbird7 User ID: 6184021 72307
Reviewed Sep. 2, 2011

"This is the best! I made both muffins and a loaf pan and sprinkled cinnamon and sugar on top before I cooked them. Also super moist, not a bit dry."

micheleclow User ID: 6777152 37958
Reviewed Aug. 27, 2011

"This was delicious."

Trish65 User ID: 1176448 17519
Reviewed Aug. 19, 2011

"I was amazed at how well the taste is and will make more. Did anyone have to go over the 50 minutes?"

Trish65 User ID: 1176448 17518
Reviewed Aug. 19, 2011

"This is the best recipe and I think it is better than zucchini-pineapple bread."

mocakes User ID: 5719838 12988
Reviewed Aug. 16, 2011

"Super tasty! I made with extra one notices. It just didn't slice well..."

debihunt User ID: 842661 17517
Reviewed Jun. 26, 2011

"I won my town Fair zucchini bread contest with this loaf, it's always a hit!!"

ckl003 User ID: 772108 17515
Reviewed May. 5, 2011

"Great recipe. If I don't tell anyone its zuchinni they will never know!!!"

kelly9 User ID: 1085387 36642
Reviewed Mar. 29, 2011

"Very good and moist:) Would make again."

lov'in from the oven User ID: 5361040 17390
Reviewed Aug. 22, 2010

"What a great recipe! I didn't have any nuts, so I skipped them. I also don't have two loaf pans. I made half of the recipe in a loaf pan and then made 4 pans of mini muffins. These are 12 count muffin tins and each took only 10 minutes to bake. If you have the patience, the mini muffins are the way to go because they are the perfect size. My family ate them up! Thanks for a great recipe! Next time I think I will add some mini chocolate morsels."

snackcake User ID: 4580851 18759
Reviewed Aug. 19, 2010

"this banana-zucchini bread was one of the best ever. it makes two loaves so i give one to my daughters family and they loved as well. brought some to work and they raved about it to. make just as written would not change a thing"

[email protected] User ID: 1640704 37956
Reviewed Aug. 5, 2010

"Very good. I used 1 cup of applesauce instead of the oil and 1 cup of whole wheat flour 2 cups white. Turned out perfect."

suedrayer User ID: 1327752 40711
Reviewed Jul. 25, 2010

"My friends and family loved this bread! It was very easy to make and very tasty! I added an extra banana and nobody believed me there was even zucchini in it. Great way to hide and get rid of it! One batch I even added a handful of fresh blueberries....AMAZING! Very moist bread. Making more bread today!"

cynthiaelliott User ID: 1867504 17513
Reviewed Jul. 17, 2010

"This bread was very light and moist. My family loved this even though it included zucchini. I would certainly make it again."

lssrls User ID: 1447889 15595
Reviewed Jul. 5, 2010

"This was very good. I will be making this again."

misscleocat User ID: 257578 18754
Reviewed Jan. 19, 2010

"This recipe is not only delicious bt also a wonderful way to use up bananas and garden zucchini!!! I had zucchini in the freezer to use up and also some vananas that I had bought for company which never was eaten so both were used!!! Very wonderful!!! Just remember if you are using frozen zucchini to defrost and drain well so that you are not using the extra water/moisture."

karlbon04 User ID: 4305156 18747
Reviewed Aug. 16, 2009

"This is a wonderful recipe! It is very easy and tasty. I used walnuts instead of pecans, I also made mini loaves and muffins so I could share :)"

kimmerstephen User ID: 4063692 42574
Reviewed Aug. 4, 2009

"My family loved this easy to make bread. Thanks!"

SoniaRobinson User ID: 4014942 14320
Reviewed Aug. 4, 2009

"Re:Banana Zucchini bread

Excellent bread recipe and moist from day one.I substituted walnuts for pecans and just sprinkled on top. Good one to share.
Sonia R. Tampa, FL"

Marilyn Caruana User ID: 2116329 18745
Reviewed Aug. 9, 2008

"This is really a great recipe. the bread had a light texture and the banana keeps it moist. My husband really enjoyed this. I will bake it again"

kay52178 User ID: 1593546 72306
Reviewed Jul. 24, 2008

"This was really good. I halved the recipe and make four smaller loaves. I added a little extra banana and substituted 1/3 of the flour with whole wheat flour and it was great. Definetely, one I'd make again!"

[email protected] User ID: 1072684 17386
Reviewed Jun. 5, 2008

"This bread is great! We ate one loaf immediately, and I froze the other. A couple months later I thawed and brought second loaf to church, and it was a hit! Many recipe requests... wish I could take the credit!"

sherayna-mattson User ID: 2549333 15594
Reviewed Apr. 1, 2008

"I love this recipe! When I was making this recipe, my kids said " EEWWW I hate zuchinni!" Once the bread was done however, the tune was changed almost immediately - LOL! Perfect sneaky dessert :)"

Loading Image