Banana Zucchini Bread

4.95 from 57 votes

This old-fashioned Banana Zucchini Bread is based on an old Amish recipe. This deliciously moist zucchini bread is baked with ripe bananas to add moisture and flavor to this already delicious quick bread.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: amish recipe, banana bread, old fashioned recipe, quick bread, zucchini bread

Servings: slices

Calories: 534kcal

Author: Dana

Equipment

Ingredients

4 eggs beaten
1 cup vegetable oil
2 cups granulated sugar
2 bananas ripened & mashed, about 1 cup mashed
1 ½ cups skin on zucchini shredded
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

Instructions

Preheat the oven to 350ºF and grease two 9x5 loaf pans.
Shred the zucchini with the skin on and gently squeeze out the excess liquid.
In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, beat the eggs together with the vegetable oil and granulated sugar.
Mash the bananas in a small bowl and then beat in the bananas until smooth.
Slowly mix the flour mixture into the wet mixture until combined.
Gently stir in the shredded zucchini.
Equally divide the batter into the two prepared loaf pans.
Bake for 50 minutes or until a toothpick inserted into the center of the loaves comes out clean.
Remove from the oven and cool for 10 minutes.
Use a butter knife to loosen the edges of the bread from the pan before inverting the pan to remove the bread loaves.
Place loaves of bread on a wire rack to cool completely. Store in an air-tight container.

Notes

Banana Zucchini Bread will last up to 3 days on the counter if stored properly, up to 5-7 days in the refrigerator, and for up to 3 months in the freezer.

Nutrition