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 c. all-purpose flour; 1 tsp. baking soda; 1 tsp. salt; 1 tsp. ground cinnamon; 1/2 tsp. baking powder; 1 c. vegetable oil; 3 eggs; 2 c. sugar; 1 Tbsp. vanilla extract; 2 c. mashed bananas; 2 c. unpeeled shredded zucchini; 1 c. chopped pecans or walnuts (optional)

Servings: persons

3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking powder
1 c. vegetable oil
3 eggs
2 c. sugar
1 Tbsp. vanilla extract
2 c. mashed bananas
2 c. unpeeled shredded zucchini
1 c. chopped pecans or walnuts (optional)

1
Combine first five ingredients and set aside.
2
Combine oil, eggs, sugar and vanilla in a large bowl; beat well.
3
Stir in bananas and zucchini.
4
Add flour mixture, stirring just until moistened.
5
Stir in nuts.
6
Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans.
7
Bake at 350u00b0 for 1 hour or until wooden pick inserted in center comes out clean.
8
Cool in pan 10 minutes; remove from pans.

2291

kcal

Calories

108

Fat

299

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 12 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 tsp. baking soda, 1 tsp. salt, 1 tsp. ground cinnamon, 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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