This zucchini banana bread recipe uses up overripe bananas and extra garden zucchini in this easy, moist quick bread.
It’s the best of both worlds.
If you love delicious banana bread and you love zucchini bread you’re going to love this combination.
Made in one large bowl, this easy zucchini banana bread is moist and sweet from the shredded zucchini and overripe mashed banana.
The crunch of chopped pecans gives this loaf texture.
Any way I can sneak extra veggies into my family’s food the better.
I love this for a quick healthy breakfast or an afternoon snack.
I have lots of different versions of moist quick breads and muffins on Home & Plate.
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How to make this banana zucchini bread recipe with pecans
This recipe comes together easily. Head to your garden, farmers market or grocery store for fresh zucchini.
The hardest part is grating the zucchini.
Whisk eggs and the rest of the wet ingredients first before adding it to the dry ingredients.
I used an all purpose and white whole wheat flour mixture and reduced the amount of white sugar because the brown bananas were so sweet already.
The zucchini and banana gives so much moisture to this easy quick bread.
I added chopped pecans to give this bread a nice crunch.
After 45 minutes cooking time this easy bread was ready.
I allowed it to cool on a wire rack and sliced it up for my hungry fans.
Why does the top of the bread crack?
That’s completely normal. The crack on top happens when the loaf “sets” in the oven before the bread is finished rising.
How will I know the bread is finished baking?
I like to check for doneness by using a toothpick. After about 45 minutes of baking you’ll want to start testing.
If the toothpick comes out clean the bread is done. Otherwise add an additional 5 to 10 minutes baking time.
Does banana zucchini bread taste like zucchini?
You really don’t taste the zucchini. But you will definitely taste the sweetness of the bananas and the crunchy texture from the pecans.
Do you peel zucchini before shredding?
You do not have to peel the zucchini before making the baked banana zucchini bread.
Just be sure to wash the zucchini before grating it.
Can you freeze this banana zucchini bread recipe?
Yes. Just be sure to wrap it tightly in plastic wrap and place it in an airtight container or freezer bags before freezing.
I like to slice the bread ahead of time and pull out a few slices at a time. Otherwise keep it tightly wrapped.
No need to refrigerate.
More recipes using zucchini
- Baked Stuffed Zucchini
- Chicken & Zucchini Burgers
- Fresh Zucchini Parmesan Stacks
- Grilled Zucchini with Feta & Pine Nuts
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Zucchini Banana Bread Recipe
- 3 eggs
- 1 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons cinnamon
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 cup grated zucchini
- 1 cup mashed bananas, very ripe
- Preheat the oven to 350 degrees F. Prepare two loaf pans with cooking spray.
- Mash the bananas and grate the zucchini and set aside.
- Using a mixer, blend together the eggs, sugars, vanilla and oil.
- Add the flours, baking soda, powder and salt and mix well.
- Add in the pecans, bananas and zucchini and mix until blended.
- Pour the batter evenly into the loaf pans and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool completely then remove from the pans and slice.
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