Zucchini Eggplant Banana Bread Recipe

Name: Zucchini Eggplant Banana Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 2/3 cup granulated sugar; 1 cup light brown sugar; 1/2 cup melted butter, cooled; 1/2 cup canola oil; 1 tbsp vanilla extract; 1 cup seeded, grated, unpeeled zucchini; 1 cup mashed banana; 1 cup peeled, grated eggplant (seeds are ok); 2 1/2 cup all-purpose flour; 1 1/2 tsp ground cinnamon; 1/4 tsp ground ginger; 1/4 tsp ground nutmeg; 1 tsp baking soda; 1/4 tsp baking powder; 1/2 tsp salt; 1 tsp lemon zest (fresh is best); 1/2 cup chopped walnuts, pine nuts or dried cranberries; 1/2 cup granulated sugar for sprinkling, also optional.

Servings: persons

4 large eggs
2/3 cup granulated sugar
1 cup light brown sugar
1/2 cup melted butter, cooled
1/2 cup canola oil
1 tbsp vanilla extract
1 cup seeded, grated, unpeeled zucchini
1 cup mashed banana
1 cup peeled, grated eggplant (seeds are ok)
2 1/2 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp lemon zest (fresh is best)
1/2 cup chopped walnuts, pine nuts or dried cranberries
1/2 cup granulated sugar for sprinkling, also optional.

1
Preheat oven to 325F
2
Place zucchini, eggplant, banana and zest in a large bowl.
3
Add eggs and both sugars.
4
Wisk well.
5
Wisk in butter, oil and vanilla.
6
Set aside.
7
In a medium bowl sift or wisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.
8
Add dry to wet and stir until incorporated.
9
Fold in nuts or cranberries if desired.
10
Divide the batter between two smaller sized greased or sprayed loaf pans.
11
Sprinkle tops with sugar.
12
Bake for 45-60 minutes or until toothpick inserted into center comes out clean.
13
Cool and serve.

1616

kcal

Calories

Fat

196

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 19 ingredients. The key ingredients include: 4 large eggs, 2/3 cup granulated sugar, 1 cup light brown sugar, 1/2 cup melted butter, cooled, and more.

Yes, Zucchini Eggplant Banana Bread falls under the Baking & Desserts 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!

Zucchini Eggplant Banana Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions