Banana Zucchini Bread Recipe

Sweet and nutty, this Banana Zucchini Bread is a great breakfast or dessert. With two loaves coming out of the oven, it’s perfect to share or freeze for later!

yield: 2 LOAVES


4 cups all-purpose flour
2 cups granulated sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp kosher salt
3 large ripe bananas, mashed
1 cup unsalted butter, melted
1/4 cup milk (I use skim)
4 large eggs
2 tsp cinnamon
2 cups finely shredded zucchini
1 cup chopped pecans


  1. Grease and flour two 9-inch x 5-inch loaf pans (or use baking spray). I like to line the bottom of the pan with parchment paper as an extra precaution. Set aside.
  2. In a large bowl, combine everything except zucchini and pecans. Beat until well blended, about 2 minutes. Fold in zucchini and pecans.
  3. Visit Banana Zucchini Bread @ for full directions.

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