Zucchini Banana Bread

Recipe by IamEarnie

Great way to use up overripe bananas and excess zucchini. Very moist bread.

Top Review by saracho

I was interested in this recipe because I knew I only had one cup of zucchini available. I modified the following: reduced sugar to 3/4 cup, added 1/2 tsp of ground nutmeg, eliminated the banana extract because I didn't have it on hand, and added an extra egg on a whim. It baked almost 60 minutes in a large loaf pan at 350 degrees. It turned out very nicely! It sliced beautifully! I think the banana extract would have helped especially since my bananas were not totally black when I mashed them.

Ingredients Nutrition


  1. In a large bowl, combine the first six ingredients.
  2. In a small mixing bowl, beat the egg, bananas, oil and extracts.
  3. Stir into dry ingredients just until moistened.
  4. Fold in zucchini and nuts.
  5. Transfer to three 5 3/4 in X 3 in X 2 in loaf pans coated with nonstick cooking spray. Bake at 325 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  6. Or, I also cook in one large loaf pan at 350 degrees for 50 minutes. Cool for 10 minutes before removing from pans to wire racks.

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