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.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- 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
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- 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
Frequently asked questions
Yes, this bread freezes well. You can freeze the bread whole, or slice it into slices. Allow the bread to fully cool then place in a freezer-safe bag. Use within three months.
Yes, you can use frozen bananas. Thaw them before using and then proceed with the recipe.
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
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!
Banana Zucchini Bread
Ingredients
- 2 cups flour
- ¾ cup sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 3 eggs
- ¾ cup mashed bananas (about 2 medium bananas)
- ½ cup oil (vegetable or canola)
- ¾ cup grated zucchini
- ½ cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F
- Combine dry ingredients and sugar together2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1½ teaspoons ground cinnamon, ½ teaspoon salt, ⅛ teaspoon ground nutmeg, ¾ cup sugar
- In a separate bowl, combine eggs, mashed bananas, and oil together3 eggs, ¾ cup mashed bananas, ½ cup oil
- Add to flour mixture. Mix just until moistened. The batter will still be very dry.
- Fold in zucchini and pecans. If the batter is still dry, wait 5 minutes and stir again. The zucchini will release moisture as it sits.¾ cup grated zucchini, ½ cup chopped pecans
- Place in a lightly greased 9x5 inch bread pan
- Bake in 350°F oven for 55-60 minutes until baked through
- Cool on a baking rack for 5 minutes then remove from pan and continue cooling on rack
Notes
- 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
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Leave a Reply