Zucchini Banana Bread

★★★★★ 2 Reviews
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By Ronda Hays
from Cunningham, KY

A moist and delicious way to use excess over-ripe bananas and an abundance of garden zucchini.

Blue Ribbon Recipe

Want to make your banana bread super moist? Add shredded zucchini! It takes banana bread to another level. It's soft and lightly sweet with notes of cinnamon. Best to serve this warm with a slather of butter. The batter fits perfectly in three small loaf pans and the bread rises beautifully. A great gift to bring a friend if you don't eat it all first.

— The Test Kitchen @kitchencrew
serves 18 servings
prep time 15 Min
cook time 40 Min
method Bake


  • 1 1/2 c
    all-purpose flour
  • 1 c
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 lg
  • 1 c
    mashed banana
  • 1/2 c
    vegetable oil
  • 1/2 tsp
    banana extract
  • 1/2 tsp
    vanilla extract
  • 1 c
    shredded zucchini
  • 1 c
    chopped pecans

How To Make

  • 1
    Preheat oven to 325 degrees Fahrenheit. In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt.
  • 2
    In a separate bowl, add the egg, banana, oil, and extracts; mix well.
  • 3
    Stir into dry ingredients just until moistened.
  • 4
    Fold in zucchini and pecans.
  • 5
    Pour batter into three 5 3/4 x 3 x 2-inch mini loaf pans that have been coated with non-stick cooking spray.
  • 6
    Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  • 7
    Cool for 10 minutes before removing from pans to wire racks to completely cool.