BANANA ZUCCHINI BREAD is a great way to use your zucchini harvest! When you combine banana bread and zucchini bread you end up with awesomeness!!!
The other day my husband came home with a massive bag of zucchini! I’m not sure why he went so crazy with it. Maybe he missed the days in Arizona when we had a home garden and more zucchini than we could handle. What I do know is that it was great! I totally had an excuse to make some of my favorite zucchini recipes that I haven’t made in awhile like Zucchini Fritters, Zucchini Rice and even a new favorite Chocolate Zucchini Cake! I even made Banana Zucchini Bread the other day for breakfast and loved it!!!
Banana breads to me are one of the best comfort foods to wake up to. They’re as simple to mix up as muffins but even easier because you just pour the whole batter into the loaf pan and bake! There is no pouring into little muffin cups, one pour and your done! Banana Zucchini Bread is the best with a cup of tea and melting butter spread on the slice! I may have had a hard time stopping at one slice!
For other awesome breakfast ideas like this one follow our Rise & Shine Pinterest board!
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Ingredients
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup mashed ripe banana about 2 medium sized bananas
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup zucchini shredded
- 1 cup walnuts chopped
Instructions
- preheat oven to 350 degrees F
- beat together the oil and sugar in a stand mixer
- add in the mashed banana, egg, and vanilla
- in a medium bowl whisk together the flour, cinnamon, baking powder, baking soda and salt
- add the dry ingredients into the wet and stir on low until just combined
- using a spoon fold in the zucchini and walnuts
- spray a loaf pan with cooking spay and pour in batter
- bake for 40-50 minutes or until a toothpick inserted into the center comes out clean
Sandra says
This is one of my favorites to bake and to make for family & friends. Would be nice to know the nutritional value. Muffins take 30 minutes & a great snack.
Emily Doody says
Seriously DELICIOUS! I made mine according to the recipe with the exception of walnuts, I am allergic so I replaced them with mini chocolate chips. The one other thing I did was make them Muffins. I love muffins. I baked them @400 for 8 minutes then turned down the heat to 350 and continued baking for another 15 minutes or until a toothpick comes out with only a Crumb or two on it. This one is going in my recipe book!
Shena says
Can I use a 9×9 pan for this recipe
Jennifer Kimmel says
Yes Shena, you can! Just starting checking it around 20 minutes as it will take less time to cook.