Banana-Zucchini Bread Recipe

Name: Banana-Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 2 c. sugar; 1 c. vegetable oil; 2 medium bananas, mashed (about 1 c.); 3 c. all-purpose flour; 1 1/2 tsp. baking powder; 1 1/2 tsp. baking soda; 1 1/2 tsp. ground cinnamon; 1 tsp. salt; 1 1/2 c. shredded unpeeled zucchini; 1 c. chopped pecans

Servings: persons

4 eggs
2 c. sugar
1 c. vegetable oil
2 medium bananas, mashed (about 1 c.)
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 1/2 c. shredded unpeeled zucchini
1 c. chopped pecans

1
In a mixing bowl, beat eggs.
2
Blend in sugar and oil.
3
Add bananas and mix well.
4
Combine flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture.
5
Stir in zucchini and pecans just until combined.
6
Pour into two greased 9 x 5 x 3-inch loaf pans.
7
Bake at 350u00b0 for 50 minutes or until a toothpick comes out clean.
8
Cool 10 minutes.
9
Remove from pans to wire racks to cool completely.
10
Yields 2 loaves.

2265

kcal

Calories

115

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 eggs, 2 c. sugar, 1 c. vegetable oil, 2 medium bananas, mashed (about 1 c.), and more.

Yes, Banana-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.

Banana-Zucchini Bread

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