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!

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.

This bread is perfect! We made it as directed, just omitted the nuts (allergies). Everyone in my family loved it!

This is the best tasting & healthy zucc/banana bread ever! I add almond flour and a few chocolate chips and my family inhales every morsel!This has changed our easy breakfast routine forever. Thank you for sharing!

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.

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

I won my town Fair zucchini bread contest with this loaf, it's always a hit!!

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 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!!

Wonder if  you could bake this in a bundt pan?

I have always enjoyed both banana bread and zucchini bread. When I came across this recipe, I had to make it. I followed the recipe using overripe bananas that had almost black peels. I adjusted the nuts by using 1/2 cups of walnuts and 1/2 cups of pecans. I baked four smaller loafs with this recipe. Great results, the loaves turned out great, and they were not overly sweet. This will be a go-to recipe.

I had a zucchini from my sister's garden and two pretty ripe bananas, this recipe was perfect! I did make a few minor adjustments. I reduced the sugar by half a cup and used unsweetened applesauce in place of the oil. I didn't have pecans so I substituted half a cup of walnuts and half cup of dark chocolate chips. In the future I'd use mini chocolate chips. I also made 6 jumbo muffins and 4 mini loaves. After letting them cool slightly I wrapped them in Saran wrap to keep the tops moist. Would definitely make again!

I love this recipe! When I was making this recipe, my kids said " EEWWW I hate zuchinni!" Once the bread was done however, the tune was changed almost immediately - LOL! Perfect sneaky dessert :)

Very easy, moist and flavorful recipe.  I made half of this recipe and it made 11 muffins.  I used Canola oil since that was what I had, and increased the banana and zucchini.  Next time I will add a little more cinnamon too.  This recipe is a keeper!

Very good, but I made a few changes.  I used 2 cups of banana and 2 cups of zucchini.  Not because I wanted to change it, I just had that much! Lol. I ended up cooking it for 60 minutes and the flavor is amazing!!!!

After my daughter and I devoured just about an entire loaf within a couple hours. We decided to make it again right away and put in the freezer. This recipe makes a large loaf plus 4 mini loafs. I substituted the oil with applesauce. And added a cup of chocolate chips. Yummy. I will definitely be making again!

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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