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Banana-Zucchini Bread

My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. —Eva Mae Hebert, Lafayette, LA
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1-1/2 cups shredded unpeeled zucchini
  • 1 cup chopped pecans

Directions

  • Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans.
    Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
If Cooking for Two: Wrap and freeze one loaf to enjoy later.
Nutrition Facts
1 slice: 193 calories, 10g fat (1g saturated fat), 23mg cholesterol, 165mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g protein.

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