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 eggs; 1 cup vegetable oil; 1 1/2 cups sugar; 2 cups flour; 1/4 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon salt; 2 teaspoons vanilla extract; 1 cup chopped pecans; 1 cup raw zucchini, shredded; 1 cup mashed ripe banana

Servings: persons

3 eggs
1 cup vegetable oil
1 1/2 cups sugar
2 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup raw zucchini, shredded
1 cup mashed ripe banana

1
Shred zucchini and set aside.
2
Mash bananas and set aside.
3
In large mixing bowl, beat eggs, sugar and oil together.
4
Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts.
5
Mix together.
6
Add zucchini and bananas and continue to mix until blended.
7
Pour into 2 greased and floured loaf pans.
8
Bake in 350 degree oven for 45-55 minutes or till tests done in center with toothpick.
9
Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.

1412

kcal

Calories

Fat

143

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 eggs, 1 cup vegetable oil, 1 1/2 cups sugar, 2 cups flour, 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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