Easy Banana Zucchini Bread Recipe with Pecans

Easy Banana Zucchini Bread Recipe with Pecans

This zucchini banana bread recipe uses up overripe bananas and extra garden zucchini in this easy, moist quick bread.

A stack of three slices of banana bread on a white plate

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.

My double chocolate zucchini muffins are a healthy alternative to chocolate cupcakes and my zucchini blueberry bread is a classic with a sweet twist.

Ingredients for banana bread in a stand mixer

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read our disclosure policy.

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.

OK… Not really. Use a mini food processor or a box grater to shred 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.

Closeup of Zucchini Banana Bread in a loaf pan

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.

A loaf of sliced zucchini banana bread on a cutting board

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. 

close up of slices of bread

More recipes using zucchini

If you love this recipe, please leave a comment with a five-star rating. Be sure to follow HOME & PLATE on FACEBOOK | INSTAGRAM | PINTEREST for all the latest content, recipes and updates.

A stack of three slices of banana bread on a white plate

Zucchini Banana Bread Recipe

Ali Randall
This zucchini banana bread recipe uses up overripe bananas and extra zucchini from the garden in this easy, moist quick bread.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 2 loaves


  • 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.


If a toothpick inserted in the center of the loaf does not come out clean, continue to bake in 5 minutes increments until done.
To freeze, slice the loaf into thick slices and separate with parchment or wax paper and place in a freezer plastic bag or container.
Keyword Zucchini Banana Bread
Zucchini banana bread - use up overripe bananas and extra zucchini from the garden in this easy, moist quick bread.

If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!

10 thoughts on “Easy Banana Zucchini Bread Recipe with Pecans”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating