Zoobana (Zucchini Banana) Bread

"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. Larger pans mean shorter, flatter loaves. No eggs are needed to make a delicious, moist bread."
photo by averybird photo by averybird
photo by averybird
photo by um-um-good photo by um-um-good
photo by J-Lynn photo by J-Lynn
Ready In:
1hr 10mins




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

Questions & Replies

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  1. 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!!
  2. 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]
  3. 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.)
  4. I slightly modified. Did not have apple sauce so used 1 Cup canola oil. Every zucchini bread recipe I use has three eggs so I used 3 extra large eggs. Also, the Amish Friendship bread recipe (bake approx. 50 loaves a year) uses a large box of vanilla instant pudding so I added a 3.4 oz box of Jell-o Banana Cream instant pudding pie filling. I added water to 2 cup pyrex measuring device containing shredded zucchini to about 1 3/4 cup line and blended in Osterizer along with 3 large ripe bananas. I omitted 2 tbls cornstarch by mistake. Ate a slice cut about hour after removing from oven and quite tasty. Is VERY Moist with water added to shredded zucchini plus adding pudding mix. Did not realize another reviewer had also added eggs so I'mot very observant. Usually add finely chopped walnuts, but son did not want with bananas. My prep time was closer to 45 minutes - which is usual for me- about 4 to 5 times what recipe shows.
  5. This bread is the best way of using up zucchini and bananas!! Will be one of my favorites from now on.



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