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Banana-Zucchini Bread

An easy way to use up leftover bananas, as well extra zucchini from the garden.
Course Bread
Cuisine American
Prep 15 minutes
Cook 50 minutes
Total 1 hour 5 minutes
Servings 18 servings (2 loaves)
Calories 243 kcal
Author Michelle

Ingredients

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

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 Notes

Nutritional values are based on one serving

Nutrition Facts
Banana-Zucchini Bread
Amount Per Serving
Calories 243 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 236mg10%
Potassium 192mg5%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 105IU2%
Vitamin C 4.7mg6%
Calcium 33mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.