Banana Zucchini Bread Recipe

A plate of Zucchini Banana bread
Westend61/Getty Images
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 12 servings
Nutrition Facts (per serving)
257 Calories
11g Fat
38g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 257
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 37mg 12%
Sodium 309mg 13%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 6%
Total Sugars 19g
Protein 4g
Vitamin C 4mg 20%
Calcium 96mg 7%
Iron 1mg 8%
Potassium 186mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 2 cups self-rising flour

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 2 large eggs

  • 3/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 1/4 cup vegetable oil

  • 1/2 cup sour cream

  • 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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