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

Banana-Zucchini Bread

all-purpose flour

baking powder

baking soda

cinnamon

salt

eggs, room temperature

bananas, mashed (about 1 cup)

sugar

vegetable oil

zucchini

pecans

Yummy!  I used 3 bananas and about a cup of zucchini only because that's what I had.  Texture was perfect.  Will make again for sure.

Great recipe! I used 3 bananas,1 cup sugar and 1/2 cup stevia. Turned out great! Will make again! Thanks for sharing

I find it so funny that reviewers give five stars to recipes but then go on to say "and I only modified these three/four main ingredients..." that doesn't necessarily help those of us looking for an exact recipe to follow! So this recipe is earning five stars exactly how it is. The *only* change I made was omitting the pecans because I'm not a nut person, and substituting those for chocolate chips because I am definitely a chocolate person. The bread is super moist, doesn't crumble, and tastes absolutely delicious. Great recipe.As someone below me mentioned, the top ended up browning before the bread was finished baking. I put foil on the top of the bread and baked it for an additional 10 minutes. It worked perfectly. This bread won't disappoint!!

This bread turned out great! I did substitute 1/2 cup of sugar with an extra banana . I only used 11/2 c sugar but I think it woul be fine with 1 cup and the extra banana. I also used 1/2 c applesauce and cut the oil to 1/2 cup.

My oven broke down as I was preheating to pop this in.. rather than throw it out, had an idea to place the cakepan into a double boiler with 2 inches hot water, a tea towel over the top of the pan (to absorb the water vapour) then covered with a large bowl.. steamed this for about an hour, turned out even better than the baked version! Was super moist and fluffy, this was one of the best kitchen accidents Ive ever had :)

Delicious! I lightened it up a bit by using unsweetened applesauce instead of oil, and used part Stevia, part sugar for a total of about 1 1/4  cups sweetener.  And added a little more cinnamon.  Beat zucchini bread I’ve ever tasted!

I love this recipe !!! It's one of my favorites and a winner every time I make it :)

This is the best zucchini/banana bread recipe I have ever found! This recipe can be tweaked in so many different ways! I added more banana to it, I swapped out the zucchini for squash in one batch, then I switched out the zucchini with shredded pumpkin (that I grew in my greenhouse) for a different batch. I have even made this recipe adding carob (chocolate) chips and also dried sweetened cranberries. Delectable! Thank You so much for sharing!M. Ross, Fairbanks Alaska

Bananas make it really moist, and this is going to be a favorite family recipe.I used three bananas that I froze because they were over ripe, and two cups of zucchini, and two cups of walnuts. BEST EVER!

This recipe is AWESOME!! My only alterations were an extra teaspoon of cinnamon and 1/2 cup less of sugar - BIG hit!! I made extra to stuff in the freezer for later!!

I've made this recipe for about 35 years when as a new neighbor I received it from a very nice neighbor. Everyone I have shared it with loves it.  I now add a small can of drained crushed pineapple & a couple small handfuls of raisins. I call it Hawaiian Zucchini Bread. I still make it the same way as printed here at Taste Of Home if I don't happen to have crushed pineapple on hand.

If I could give this recipe more than 5 stars I would. I followed the directions except left out the nuts and added a cup of mini chocolate chips instead- perfection!

This is the best recipe and I think it is better than zucchini-pineapple bread.

this banana-zucchini bread was one of the best ever. it makes two loaves so i give one to my daughters family and they loved as well. brought some to work and they raved about it to. make just as written would not change a thing

This is a great recipe! It turned out really nice -- very light and moist and delicious. I didn't have oil so I substituted 1 c of mostly melted butter and it was delicious.

I made this yesterday and it baked perfectly and is delicious.  I subbed applesauce for the oil in this recipe

We made this using all whole wheat flour, reduced the sugar to 1 cup, and replaced the pecans with chocolate chips.  We still loved it and were glad that the whole-wheat loaf was still moist.

2 cups of sugar sounded like too much, so I used only 1 cup of sugar and added mini chocolate chips instead of nuts.  The result was a big hit with everyone in the family.

Delicious bread! I swapped out the vegetable oil for butter, added a bit more cinnamon, a pinch of cayenne, vanilla and rum extract. It has a little kick which added great spice to the bread!

banana-zucchini bread

Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 1 hours, 5 minutes

Servings: 9

Author : Taste of Home

Ingredients

Instructions

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