Zoobana (Zucchini Banana) Bread

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I make this a lot in the summer to freeze when the zucchini harvest is rolling in. It takes about a 12 oz squash to get the 2 cups. This is a 2-loaf recipe.

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Combine the first 7 ingredients, then sift in the remaining dry ingredients.
  3. Stir until just combined, and add the walnuts if you want them.
  4. Pour into 2 greased loaf pans (8x4).
  5. Bake for 50-60 minutes or until a toothpick comes out clean.
Most Helpful

I was looking for a bread with zucchini and banana with no pumpkin and this was it!! Since I had been searching and comparing recipes, as I was making this one I noticed that it didn't call for any eggs. All the other breads called for eggs and I think someone had even commented that it was very dense and only 2" high. So, I added 3 eggs which was approximately what other recipes called for. It turned out beautifully. Still very moist and dense, but I think the eggs helped it keep it's form better. Delicious!!

Rooibos4me November 15, 2010

This was a very tasty bread. I was amazed how well it baked up without any eggs (I decided to follow the recipes as written and keep it vegan). I used mini-loaf pans and it actually rose on top quite a bit. It is indeed very moist. The flavor is quite strongly of banana, so I will use small bananas next time instead of large to allow more zucchini flavor to shine through. I only used 1 1/2 cups sugar and it was perfect. Was really hoping to find an animal print for my photo background, but had to settle for tie dye! Thanks for posting, Wendy0. [Made for Zaar Cookbook Tag]

averybird September 13, 2011

Wonderful, delicious bread, and a quick, easy recipe. I used 3 bananas instead of 2 cause that's what I had. Then used a little less than 1/2 cup oil. I like how it turned out- extremely dense and moist, but still tender. Tastes strongly of banana. It's wonderful! I made one loaf with mini choc. chips- can't wait to taste that one! (Note: my loaf pans are 9x5, so the loaf is only about 2.5 inches thick.)

J-Lynn August 08, 2009