Banana Split Zucchini Bread Recipe

Name: Banana Split Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Unpeeled Shredded Zucchini (use The Large Holes Of A Box Grater); 3 whole Eggs, Lightly Beaten; 1 cup Granulated Sugar; 1/2 cups Vegetable Or Canola Oil; 3/4 cups Mashed Bananas (for 3/4 Cup You'll Need 2 Medium Sized Bananas); 2 teaspoons Pure Vanilla Extract; 1 can (8 Oz. Can) Crushed Pineapple In Juice, Well Drained; 3 cups All-purpose Flour; 1 package (4-serving Size) Instant Banana Cream Pudding Mix; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 teaspoon Salt; 1/3 cups Chopped Maraschino Cherries; 1 package (4 Oz. Package) Dried Strawberries, Finely Chopped, Or 3/4 Cup Fresh Strawberries, Finely Chopped; 1/2 cups Mini Semisweet Chocolate Chips; 3/4 cups Miniature Marshmallows, Cut In Half; Raw Sugar For Sprinkling Over Top, Optional

Servings: persons

2 cups Unpeeled Shredded Zucchini (use The Large Holes Of A Box Grater)
3 whole Eggs, Lightly Beaten
1 cup Granulated Sugar
1/2 cups Vegetable Or Canola Oil
3/4 cups Mashed Bananas (for 3/4 Cup You'll Need 2 Medium Sized Bananas)
2 teaspoons Pure Vanilla Extract
1 can (8 Oz. Can) Crushed Pineapple In Juice, Well Drained
3 cups All-purpose Flour
1 package (4-serving Size) Instant Banana Cream Pudding Mix
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 teaspoon Salt
1/3 cups Chopped Maraschino Cherries
1 package (4 Oz. Package) Dried Strawberries, Finely Chopped, Or 3/4 Cup Fresh Strawberries, Finely Chopped
1/2 cups Mini Semisweet Chocolate Chips
3/4 cups Miniature Marshmallows, Cut In Half
Raw Sugar For Sprinkling Over Top, Optional

1
Preheat the oven to 350 F. Grease two 9x5-inch or six 5x3-inch loaf pans. Set aside.
2
Place the shredded zucchini in a mesh strainer in the sink to drain. Set aside while assembling the other ingredients.
3
In a large bowl, whisk together the eggs, sugar, oil, mashed banana and extract.
4
With your hands (or a potato ricer-it works great for this), squeeze the excess moisture out of the shredded zucchini, then stir it into egg mixture along with the drained crushed pineapple. Set aside.
5
In a medium bowl, whisk together the flour, dry banana pudding mix, baking soda, baking powder and salt. Stir in the chopped cherries, strawberries, mini chocolate chips and marshmallows, tossing to coat all the ingredients.
6
Add the flour mixture into the egg/zucchini mixture and stir just until combined.
7
Divide the batter between the prepared pans. Sprinkle the top of each loaf liberally with raw sugar, if desired.
8
Bake at 350 F for 45-60 minutes for the large loaves and 30-40 minutes for the small loaves, or until a toothpick inserted in the center comes out clean.
9
Let the breads cool in the pans on wire rack for 15 minutes. Run a knife around the edge of each loaf and remove them from the pans to a wire rack and cool completely.

1188

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups Unpeeled Shredded Zucchini (use The Large Holes Of A Box Grater), 3 whole Eggs, Lightly Beaten, 1 cup Granulated Sugar, 1/2 cups Vegetable Or Canola Oil, and more.

Yes, Banana Split Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Split Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions