Zucchini-Banana Bread

Zucchini-Banana Bread Recipe by @browneyedbaker :: www.browneyedbaker.com

Is your garden bursting with zucchini yet? I don’t eat much zucchini in its natural state (you probably know by now that I’m about the furthest thing from a veggie lover that you’ll ever meet), but I do love it baked into desserts and breads. It doesn’t impart much in the way of flavor, but it does a tremendous job of keeping baked goods nice and moist. While I’ve tried many different recipes to date, my favorites have to be my grandma’s zucchini-pineapple bread, her recipe for zucchini squares, and this double chocolate zucchini bread that will you have you swooning. I enjoy experimenting with zucchini, so when I came across a recipe for a zucchini-banana bread, I wasted no time in getting it into the oven.

Zucchini-Banana Bread Recipe by @browneyedbaker :: www.browneyedbaker.com

This bread is quite similar in texture and flavor to my grandma’s recipe for banana-nut bread, with the same level of rise and the same type of crumb. The combination of bananas and zucchini in this bread means that it is supremely moist – a recipe for bread perfection! This bread was made with pecans, but you could use walnuts, or whatever your favorite type of nut is (or leave them out altogether).

Do you have a favorite zucchini recipe that you turn to when you have an abundance of zucchini on your hands?

Zucchini-Banana Bread Recipe by @browneyedbaker :: www.browneyedbaker.com

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Banana-Zucchini Bread

Yield: 2 loaves

Prep Time: 15 minutes

Cook Time: 50 to 60 minutes

Total Time: 1 hour 15 minutes

An easy way to use up leftover bananas, as well extra zucchini from the garden.

Ingredients:

3 cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon salt
4 eggs
2 cups granulated sugar
1 cup vegetable oil
2 medium ripe bananas, mashed (about 1 cup)
1½ cups shredded zucchini
1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.

3. In a large bowl, whisk the eggs. Add the sugar and oil and whisk until smooth and combined. Whisk in the bananas and mix well. Add the flour mixture and stir gently with a rubber spatula until no flour remains. Fold in the zucchini and pecans.

4. Divide the batter evenly between the two loaf pans. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes, then remove the bread from the pans and place on wire rack to cool completely before serving. Wrapped tightly in plastic wrap, the bread will keep at room temperature for up to 5 days.

(Recipe adapted from Taste of Home)

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54 Responses to “Zucchini-Banana Bread”

  1. Pieliekamais on August 21, 2013 at 3:10 am

    I find that if I fry some zucchini up in olive oil, I’ll add it to most dinner/lunch foods as a side. It’s super easy and a good way to eat some more veggies :)
    The bread looks very nice!

    Reply

  2. Emma @ Coriander and Cumin on August 21, 2013 at 3:55 am

    This looks delicious! I’ve never actually baked with zucchini (courgette in England!) but I keep meaning to, so I’ll give this recipe a go!

    Reply

  3. Averie @ Averie Cooks on August 21, 2013 at 4:42 am

    Right about this time last year I posted a banana-zucchini bread and still remember how moist it was. Your bread looks wonderful! I bet it was so soft and moist!

    Reply

  4. Kiran @ KiranTarun.com on August 21, 2013 at 6:23 am

    Love zucchini bread but never thought of adding banana. Bet it keeps it sweet and moist :)

    Reply

  5. Katrina @ Warm Vanilla Sugar on August 21, 2013 at 7:39 am

    I want this in my life soooo bad! Such a classic!

    Reply

  6. Nancy Long on August 21, 2013 at 8:05 am

    any hints on how this could be made gluten-free. A granddaughter has Celiac

    Reply

    • Michelle on August 22nd, 2013 at 7:04 pm

      Hi Nancy, Unfortunately, I’m not familiar with gluten-free alternatives, so unfortunately I don’t have any suggestions for substitutions. If you find anything that works, please feel free to stop back and share your feedback!

      Reply

  7. Terri on August 21, 2013 at 8:17 am

    Now I know what I will be making tonight with the brown bananas on my kitchen counter. Thanks for a new recipe to try and congrats on your recent marriage. Are you changing your name to Mrs. CCC?

    Reply

    • Michelle on August 22nd, 2013 at 7:04 pm

      I will be changing my name :)

      Reply

  8. SusieQ on August 21, 2013 at 8:20 am

    Your traditional zucchini bread recipe you posted about a month or so back is incredible! It is now my go to ZB recipe. I think I need to make some TODAY!
    :)

    http://www.browneyedbaker.com/2009/08/11/zucchini-bread/

    Reply

  9. Jamie @lifelovelemons on August 21, 2013 at 8:29 am

    Ohh this looks so good! Perfect use for the zucchini I have in my fridge!

    Reply

  10. Tieghan on August 21, 2013 at 8:47 am

    I love banana and zucchini treats, they are so moist! This bread looks incredible!!

    Reply

  11. Maria on August 21, 2013 at 9:41 am

    I have a savory zucchini cheese bread posted on my blog that I absolutely love. It’s a nice break from all the sweet breads usually made with zucchini.

    Reply

  12. Becca @ Crumbs on August 21, 2013 at 9:49 am

    Yum this sounds good! In the UK we call zucchini courgettes, but I much prefer your US word for them!!

    Reply

  13. Marcie @ flavor the moments on August 21, 2013 at 9:57 am

    I love zucchini bread, and I’d love it even more mixed with banana. Two for one — I love it!

    Reply

  14. Ashley @ Wishes and Dishes on August 21, 2013 at 10:39 am

    I think I’m even worse than you when it comes to veggies! I do love me some zucchini bread too :) Anything where I can barely taste the veggie is alright with me!

    Reply

  15. Pamela @ Brooklyn Farm Girl on August 21, 2013 at 11:01 am

    Your bread looks great! I would love to make a few batches of this bread and give out to friends as a little “happy end of summer” gift! :)

    Reply

  16. Emily on August 21, 2013 at 11:56 am

    This looks great! I have a zucchini bread with lemon recipe that is really good. My favorite is to just sauté zucchini with onions and paprika. :)

    Reply

  17. Belinda @themoonblushbaker on August 21, 2013 at 1:07 pm

    Any way to use up zucchini of baking is a star in my books! no wonder everyone loves it!

    Reply

  18. Laura (Tutti Dolci) on August 21, 2013 at 1:12 pm

    This bread looks like the best of both worlds with the zucchini-banana combo!

    Reply

  19. Cate @ Chez CateyLou on August 21, 2013 at 1:39 pm

    This looks delicious! I love baking with zucchini – it makes me feel like I am being a little bit healthier! I made a chocolate zucchini bread earlier this year that I loved

    Reply

  20. Monica on August 21, 2013 at 1:42 pm

    I’ve never had any zucchini and banana baked good. I bet it’s so good. I recently made zucchini bread cookies, a recipe from Martha Stewart, that was amazing. I hadn’t baked with zucchini in ages and it was definitely a reminder of how good it is.

    Reply

  21. Nancy P.@thebittersideofsweet on August 21, 2013 at 3:16 pm

    This bread looks delicious! Our garden did not do so well with zucchini. Too much rain and not enough sun!

    Reply

  22. Jamie@Milk N Cookies on August 21, 2013 at 6:45 pm

    Love how moist this is thanks to the zucchini and banana combo. My mother used to make chocolate chip zucchini muffins when I was a kid to us into eating more veggies. It worked — they were delicious!

    Reply

  23. rose in toronto on August 21, 2013 at 10:22 pm

    ciao Michelle, I have made zucchini bread but not with bananas. The last batch I made was zucchini with chocolate chips. I will definately make it with bananas. sounds delicious. ciao

    Reply

  24. Brittany on August 22, 2013 at 1:17 pm

    I’m excited to try this! I was looking all over for a banana zucchini bread recipe last weekend. Thanks for sharing!

    Reply

  25. Jenna on August 22, 2013 at 8:32 pm

    Fabulous. Thanks!

    Reply

  26. Paula on August 23, 2013 at 7:52 pm

    Both banana and zucchini breads are wonderfully moist and delicious. Combining the two into one loaf must be fabulous. Yours looks great.

    Reply

  27. Emily @ Life on Food on August 24, 2013 at 6:34 am

    Two of my favorite things to have in the summer. Yum, yum!

    Reply

  28. Richard on August 26, 2013 at 11:55 am

    Made this and your Chocolate-Zucchini bread this weekend – you ROCK! these are both amazing and a great use for the extra zukes from the garden!
    Thanks!

    Reply

  29. Laura Dembowski on August 28, 2013 at 8:37 pm

    I absolutely love zucchini bread so I can’t wait to try combining it with banana bread!

    Reply

  30. Sue Michaels on August 29, 2013 at 4:55 pm

    Made this last night and hands down it is the best zucchini/banana bread I’ve ever baked, and I’ve been baking for 40 years. Only change I made was to double the cinnamon because the hubs loves cinnamon.

    Reply

  31. robin byrd on August 29, 2013 at 6:21 pm

    I am going to make this yummy looking bread this weekend. But I would like to make mini loaves. How many do you think this recipe will make and long to bake them?

    Reply

    • Michelle on August 31st, 2013 at 6:15 pm

      Hi Robin, It all depends on the size of the miniature loaves; I’ve been many varying sizes.

      Reply

      • robin byrd on September 1st, 2013 at 11:16 am

        sorry about that. They are the foil minis 5x3x2 if that helps. I should probably just check on time but not sure how much to fill them. how much does this rise?

        Reply

        • Michelle on September 5th, 2013 at 3:57 pm

          Hi Robin, It’s not very high-rising. I hope that helps!

          Reply

  32. Amy Romito on September 2, 2013 at 3:43 pm

    I’m making this right now! Very excited to try. Thanks!

    Reply

  33. robin byrd on September 2, 2013 at 4:09 pm

    I just made this yummy bread. I one and s half times it and got nine mini loaves. Baked about 35-40 min. Followed exactly and did add some nutmeg. Great recipe and will mske again and again. I never go wrong when I use one your recipes!

    Reply

  34. Sally on September 4, 2013 at 10:03 pm

    Hi! I love your blog. I recently started a recipe blog of my own about cooking and baking on a boat circumnavigating the world. I would love to hear what you think of it and any suggestions or comments would be greatly appreciated. Thought you might like this entry http://sallyinthegalley.net/cherry-almondbowline-banana-bread/

    Reply

  35. Kirsten T on September 8, 2013 at 2:59 pm

    I made these today as muffins, they turned out wonderfully! I followed the recipe as written, but baked at 350 for 23-25min for regular size muffins.

    Reply

    • Kirsten T on September 8th, 2013 at 3:00 pm

      I should add that the recipe as written made 30 muffins.

      Reply

  36. May on September 13, 2013 at 2:35 pm

    Is there anyway or what can I use in place of the oil??

    Reply

    • Michelle on September 13th, 2013 at 10:45 pm

      Hi May, You would need to substitute another fat. I have not tried these, so I can’t vouch for how substituting may affect the bread, a couple of common replacements for vegetable oil are coconut oil and applesauce.

      Reply

    • gen on August 27th, 2014 at 8:32 pm

      you can use unsweeted apple sauce :P i use that all the time to replace butter and oil in cakes or bread

      Reply

  37. Tami on September 19, 2013 at 10:55 pm

    Had some banana’s AND some zucchini’s that had to be used up. Went searching to see if a there was even such a thing as a Zucchini-Banana Bread recipe and lo and behold there was yours…just made it and YUM!!!! Because I’m me I couldn’t leave well enough alone. I had just been to Penzy’s spices and gotten some whole Nutmeg, so I added a teaspoon of that, also added a teaspoon of vanilla and substituted Coconut Oil for the Vegetable oil. It’s so yum and moist. Thanks : )

    Reply

  38. Viktoriya on January 17, 2014 at 12:42 am

    Could I possible cut this recipe in half in order to just bake one loaf?

    Reply

    • Michelle on January 17th, 2014 at 3:53 pm

      Hi Viktoriya, I think this could be halved without a problem. Enjoy!

      Reply

  39. angela on April 22, 2014 at 6:17 pm

    i started volunteering at a senior centre (kitchen) last week and it was my job to make muffins today. i remembered making this loaf last year, so i suggested this recipe and the chef approved so i doubled the recipe and made into muffins. the kitchen staff approved my choice when it came out of the oven, yumm!!

    Reply

  40. Teri on July 10, 2014 at 6:37 am

    This recipe is great as is, but I’m trying to bake with as little sugar as possible. The second time I made it I cut the sugar to 1 cup and increased the banana to 1.5 cups and used melted coconut oil instead of vegetable oil. This is now one of my regular summertime baking recipes. Thanks!

    Reply

  41. April Schaefer on July 27, 2014 at 4:45 pm

    This recipe is awesome, I was trying to decide what I was going to do with all the loaves of zucchini and banana bread and then I stumbled on this. I added chocolate chips and made into muffins for easy treats! The kids love em!

    Reply

  42. Jess Fabulous on August 8, 2014 at 7:36 pm

    I had too many zucchini and didn’t know what to do with them. I found this recipe and tried it out, however I made muffins instead of a loaf. They turned out fanatic! They’re a tad sweet but the crispness of the zucchini is a nice surprise. A wonderful breakfast muffin!

    I baked 24 muffins for about 18 minutes at 350.

    Reply

  43. Yelena on September 4, 2014 at 9:14 pm

    Hi Michelle!
    Can I freeze this bread, and for how long if it’s possible? Thank you.

    Reply

    • Michelle on September 5th, 2014 at 9:16 am

      Hi Yelena, Yes, definitely! You could freeze it for up to 1 month.

      Reply

  44. Yelena on September 6, 2014 at 2:39 pm

    Thank you, Michelle, so much! I am so very grateful for your recipes and advice! I didn’t even have to freeze it! It’s so delicious that everything was eaten before I knew it! :-)

    Reply

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