Banana-Zucchini Bread183 Reviews
- Prep: 15 min
- Cook: 50 min
- Ready In: 1 hr 5 min
“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.” - by heather duncan
Original recipe yields 2 loaves
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
- 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.
- 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.
Amount Per Serving (20 total)
- 272 cal
- 11.1 g
- 40.2 g
Based on a 2,000 calorie diet
Reviews (183)Rate This Recipe
"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..." See more 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 Cin..." See morenamon 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."
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