Banana-Zucchini Bread Recipe photo by Taste of Home
Banana-Zucchini Bread
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 2 loaves (16 slices each).
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
Ingredients
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3 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1-1/2 teaspoons baking soda
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1-1/2 teaspoons ground cinnamon
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1 teaspoon salt
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4 large eggs, room temperature
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2 medium ripe bananas, mashed (about 1 cup)
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2 cups sugar
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1 cup vegetable oil
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1-1/2 cups shredded unpeeled zucchini
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1 cup chopped pecans
Directions
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1.
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.
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2.
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.
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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