Banana-Zucchini Bread

Banana-Zucchini Bread - Bread Recipes

Banana-Zucchini Bread is a great way to use up an overabundance of zucchini and bananas. This recipe can be modified to include any number of other additions such as walnuts, chocolate chips, raisins, etc. Pair this bread with coffee for a quick breakfast or serve it alongside dinner for your family and guests!

prep: 15 mins cook: 50 mins total: 65 mins Servings: 20 Yield: 2 loaves


1 ½ teaspoons baking powder

1 cup white sugar

¾ cup vegetable oil

3 eggs

3 ½ cups all-purpose flour

1 cup grated zucchini

1 teaspoon salt

2 bananas, mashed

? cup packed brown sugar

½ cup chopped walnuts

1 tablespoon ground cinnamon

2 teaspoons vanilla extract

½ cup dried cranberries

1 teaspoon baking soda


Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4 inch bread loaf pans.

In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

Nutrition Facts:

Per Serving: 272 calories; protein 3.9g; carbohydrates 40.2g; fat 11.1g; cholesterol 27.9mg; sodium 229.6mg.

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