Banana-Zucchini Bread Recipe
My grandmother made this 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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 32
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon salt
- 4 eggs
- 2 cups sugar
- 3 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup vegetable oil
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoons baking soda
- 2 medium ripe bananas mashed (about 1 cup)
- 1-1/2 cups shredded unpeeled zucchini
- Carbohydrate 11.5890314698149 g
- Cholesterol 0.6125 mg
- Fat 7.83368042539419 g
- Fiber 0.835708345561325 g
- Protein 2.05879687674082 g
- Saturated Fat 0.697051511097099 g
- Serving Size 1 1 serving (52g)
- Sodium 3653.20092688212 mg
- Sugar 10.7533231242536 g
- Trans Fat 0.229869323140862 g
- Calories 123 calories
Directions In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350degrees for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves. If Cooking for Two: Wrap and freeze one loaf to enjoy later. Originally published as Banana-Zucchini Bread in Reminisce Extra August 1993, p49
