Banana Zucchini Bread Recipe

A plate of Zucchini Banana bread
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Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 12 servings

You'll never know there's zucchini in this deliciously moist banana quick. The bananas and spices make it almost like a dessert. This bread is excellent toasted and slathered with butter for breakfast.


  • 2 cups self-rising flour (see note)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup granulated white sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 1/2 cup sour cream
  • 1 teaspoon pure extract
  • 1 cup mashed banana
  • 1 cup grated zucchini, excess water squeezed out
  • 1/2 cup pecans, chopped

Steps to Make It

  1. Preheat oven to 350 F.

  2. Grease a 9 x 5 x 3-inch loaf pan or large tins.

  3. In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg until combined. Set aside.

  4. In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and stir in mashed banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.)

  5. Fold in grated zucchini and chopped pecans, then pour into a prepared loaf pan or muffin tins.

  6. Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests are done with a toothpick.

  7. Let rest in pan for 5 minutes, then turn onto a rack to cool.

Note: Banana zucchini bread is best served warm or at room temperature. Be sure to use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy.

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