Banana-Zucchini Bread

Banana-Zucchini Bread

heather duncan 2

"A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you get just a hint of both flavors."

Ingredients 1 h 5 m {{adjustedServings}} servings 272 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
  2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
Tips & Tricks
How to Make Pumpkin Bread

If you like banana bread, you’ll love this holiday pumpkin bread.

Chef John’s Banana Bread

Discover the simple secret to moist, rich, delicious banana bread.

Rate recipe

Your rating


Reviews 215

  1. 265 Ratings


After reading other reviews, I made a couple of changes. I used 2 cups of grated zucchini, and I cut the white sugar back to 1/2 cup. I also used 1 cup applesauce instead of oil. I also baked it for about 40 minutes, but I have a convection oven. This bread was moist, and it was a great way to use up both bananas and zucchini.


My whole family loved this recipe! The only reason I didn’t give it 5 stars is because I did change it just a tiny bit. I left out the nuts and cranberries and only used 2/3 cup Sugar. Also I used Cinnamon Plus (a cinnamon spice blend for pampered chef that has nutmeg, allspice, orange peel, cloves, & ginger) instead of just cinnamon. I cooked it in a muffin pan (making 24 muffins) instead of loaf pans. It takes less time to cook so keep an eye on the muffins. I think it was about 25-30 minutes.

grandma jane

Delicious! As others suggested I reduced the sugar to 1/2 cup and increased the zucchini to 2 cups. Will make again!