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–+ servings
stack of zucchini and banana bread on a plate

Zucchini and Banana Bread

Kara Cook
Moist and delicious quick bread made with shredded zucchini and bananas.
4.91 from 10 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Bread: Quick Breads
Cuisine American
Servings 24 slices (2 loaves)
Calories 133 kcal

Equipment

Ingredients
  

  • 2 cups all purpose flour (You can use half whole wheat flour.)
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon (optional)
  • 2 eggs
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ¼ cup canola oil
  • ½ cup sour cream (fat free works fine)
  • 1 tsp vanilla extract
  • 1 cup mashed banana (about 3 bananas)
  • 1 cup grated zucchini, squeezed dry
  • ½ cup chopped pecans (optional)

Instructions
 

  • Preheat oven to 325 degrees. Spray two 8x5" loaf pans with non stick cooking spray and line the bottoms with parchment paper.
  • Combine dry ingredients in a small bowl and set aside.
  • Whisk eggs, sugars, oil, sour cream, and vanilla in a mixing bowl till well blended. Stir in banana, zucchini, and nuts.
  • Stir in dry ingredients just till moistened.
  • Spoon batter into prepared loaf pans. Bake at 325° for about 50 minutes or until toothpick inserted in the center comes out clean.

Notes

  • To make muffins, spray 18 muffin cups with non stick cooking spray. Divide batter evenly, and bake at 325° for about 25 minutes.

Nutrition

Serving: 1sliceCalories: 133kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 16mgSodium: 101mgPotassium: 94mgFiber: 1gSugar: 10gVitamin A: 77IUVitamin C: 3mgCalcium: 39mgIron: 1mg
Keyword zucchini banana bread
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