Go Back

Zucchini Banana Bread Recipe

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


  • 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.