Banana Zucchini Bread Recipe

Name: Banana Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; 2 cups sugar; 2 teaspoons cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 eggs; 2 cups bananas (mashed); 1 cup canola oil; 1 teaspoon banana extract; 1 teaspoon vanilla extract; 2 cups zucchini (shredded); 1 pinch nutmeg

Servings: persons

3 cups flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups bananas (mashed)
1 cup canola oil
1 teaspoon banana extract
1 teaspoon vanilla extract
2 cups zucchini (shredded)
1 pinch nutmeg

1
Preheat oven at 325.
2
Combine flour, sugar, cinnamon, baking powder, baking soda , pinch of nutmeg and salt in a large bowl.
3
In a seperate bowl, beat together the eggs, oil, extracts and bananas.
4
Mix with the dry ingredients until all mixed.
5
Mix in the shredded zucchini until well blended.
6
Pour into greased loaf pans.
7
Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8
Let cool for 30 minutes and transfer to a wire rack or parchment paper.

1456

kcal

Calories

Fat

203

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 13 ingredients. The key ingredients include: 3 cups flour, 2 cups sugar, 2 teaspoons cinnamon, 1 teaspoon baking powder, 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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