Banana Zucchini Bread

This Banana Zucchini Bread with chopped pecans is a delightful mixture of flavors and textures. Rich, sweet, and nutty, it's a slice of pure indulgence.

With its heavenly aroma and satisfying crunch, this Banana Zucchini Bread is a treat that will have everyone coming back for more. It's a perfect blend of two favorite breads!

A perfect blend of two favorites

If you love banana bread and you love zucchini bread, prepare yourself for a delightful twist on two classics - Banana Zucchini Bread! This delectable treat combines the natural sweetness of ripe bananas with the earthy notes of zucchini, resulting in a flavor combination that will leave you yearning for more.

I've added pecans which bring a delightful crunch and a rich, nutty undertone that perfectly complements the texture of the bread. Each bite offers a harmonious blend of flavors and textures, creating a truly satisfying experience for your taste buds.

This is an easy-to-make bread and it's an excellent way to make use of those overripe bananas and surplus zucchini from your garden. I often make a few loaves and then freeze them to use later.

If you love banana bread but want to use your bread machine, check out this recipe for bread machine banana bread!

Key ingredients

• Bananas - Use really ripe (brown-skinned) bananas. You'll need about two medium-sized bananas.
• Zucchini - Adds extra moisture and flavor
• Pecans - Any nut can be used. Try walnuts or almonds for a different variety. If you're not a fan of nuts, just omit them.
• Sugar - Granulated sugar adds the perfect touch of sweetness
• Flour - All-purpose flour is used. If you need gluten-free bread, you can use a 1:1 gluten-free flour.
• Oil - I've used oil instead of butter in this recipe. The oil creates a tender, moist crumb. Use a light-tasting oil like vegetable or canola.
• Spices - Ground cinnamon and nutmeg add the perfect balance of flavor

Step-by-step directions

• Combine flour, sugar, baking powder, baking soda, spices, and salt together
• Mix eggs, oil, and bananas together. Add to dry mixture and stir just until mixed. The batter will still be very dry.

• Add grated zucchini and nuts. Fold in until well mixed
• Put batter in a greased bread pan and bake in a 350°F oven for 55-60 minutes until baked through

Recipe tips

• Choose ripe bananas with brown spots on the peel. The bananas will be softer, sweeter and offer more banana flavor
• Don't squeeze the zucchini after grating. You need all that moisture from the zucchini in the bread
• Test your bread with a toothpick to determine if it is fully baked.
• Don't overmix the batter. Use a spatula to fold the wet and dry ingredients together. Mix just until combined.
• If the batter is too dry, wait 5 minutes and stir again. The zucchini will continue releasing moisture as it sits.
• Bake in a fully preheated 350°F oven

Serving suggestions

This zucchini banana bread is delicious eaten plain or slather with your favorite topping. Some favorites include honey butter, strawberry jam, blueberry cream cheese, or blackberry jam.

Recipes with bananas

Have an abundance of ripe bananas? Don't let them go to waste! Check out these delicious recipes:

• Oatmeal Banana Muffins
• Banana Blueberry Muffins
• Coffee Cake with Bananas and Blueberries
• Quinoa Banana Bread
• Walnut Banana Muffins

More delicious quick bread

• Zucchini Chocolate Chip Bread
• Raspberry Bread
• Rhubarb Bread
• Cranberry Bread
• Zucchini Lime Bread
• Blueberry Banana Bread

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious bread recipes!