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Zucchini Banana Bread

I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. —Donna Hall, Wolfforth, Texas
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    3 mini loaves (6 slices each)


  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup mashed ripe bananas
  • 1/2 cup canola oil
  • 1/2 teaspoon banana extract
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts


  • In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.
  • Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 175 calories, 9g fat (1g saturated fat), 12mg cholesterol, 116mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

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  • meliss.beyer
    Nov 1, 2020

    I might have altered this recipe a little too much, maybe not though. I made jumbo muffins instead but added a little more than half a cup of sugar and omitted the banana extract. They were so good!! I didn't have the extract and didn't want it to have an overpowering banana flavor. I thought 1 cup of sugar was a lot so I just didn't level off half a cup.

  • coppertop67
    Sep 28, 2020

    Good and easy!

  • lee1briggs
    Jul 31, 2020

    No comment left

  • misscoffeepot
    Jun 24, 2020

    great recipe, good way to use up summer zucchini produce. Moist, and easy. I like a bit more cinnamon, and a 1/4 tsp ginger, This freezes well too

  • uchi1986
    Aug 2, 2019

    Really moist and flavorful. Would recommend. I made 18 muffins and baked 23-25 minutes.

  • Gilda
    May 9, 2019

    Absolutely amazing! Made this gluten free by substituting GF measure-for-measure flour. Used all vanilla extract. I used the quick bread cycle in my bread machine, and the loaf turned out very moist and delicious.

  • ELK0410
    May 9, 2018

    Amazing! Made it several times and it's always perfect. Have never added banana extract - don't think it's needed and afraid it would add artificial flavor. I always double the recipe to make 4 small and 1 large loaf. Always moist and delicious!

  • Grandmaj2u
    Apr 29, 2018

    For those that did 12 muffins...How long is bakig time?

  • JMartinelli13
    Aug 30, 2017

    Swapped out the nuts to cinnamon chips due to allergies. Great for breakfast, the lunch box or a midnight snack!

  • Normakitchen73
    Jul 10, 2017

    No comment left