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Banana-Zucchini Bread

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


  • 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


  • Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
  • 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.
  • 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.


Nutritional values are based on one serving


Calories: 243kcal | Carbohydrates: 42g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 236mg | Potassium: 192mg | Fiber: 1g | Sugar: 24g | Vitamin A: 105IU | Vitamin C: 4.7mg | Calcium: 33mg | Iron: 1.5mg