Banana walnut bread and zucchini bread, two of my faves, are combined in this banana zucchini bread. To give each bite more flavor, I like to add dried cranberries.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 20 |
| Yield: | 2 8×4-inch loaves |
Ingredients
- 3 large eggs
- 1 cup white sugar
- 1 cup grated zucchini
- ¾ cup vegetable oil
- 2 bananas, mashed
- ⅔ cup packed brown sugar
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup dried cranberries
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch bread loaf pans.
- Beat eggs in a large bowl with an electric mixer until light yellow and frothy. Add white sugar, zucchini, oil, bananas, brown sugar, and vanilla; beat until well combined. Stir in flour, cinnamon, baking powder, baking soda, and salt. Fold in cranberries and nuts. Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 230 mg |
| Sugars | 21 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Used coconut oil, very moist and good.
Wow, doubled the recipe and cut sugar to only 1/2 cup. Mmmm, delicious.
Zunanaberry! Really great combo of zucchini, banana and cranberry (and walnut). It won’t slice well warm. I baked in convection oven for 38 minutes at 325 and it worked great.
Great recipe! After reading some reviews, I cut the white sugar to 1/2 cup, added an extra cup of zucchini and another banana. I also added some allspice and nutmeg and replaced the oil with applesauce. Not too sweet, but dense and moist. Yum!
People were saying it was too sweet. I don’t like overly sweet foods, so I cut the sugar back by 1/4 cup. Turns out, it needed that 1/4 cup of sugar. Mine also had a dense, rubbery texture. We ate some of it, but threw the rest away.
It is a little dry and not as sweet as my banana bread recipe.
My family and co-workers loved this bread. Made it gluten free with Cocounut flour and i/1 flout. It was fantastic!!
This was awesome! I wouldn’t change a thing! The only thing that I did that was different was making it into smaller pans. I made 2 1/2 little ones. And I sprinkled white chocolate chips on the top.
I loved the addition of the craisins! I am gluten free, so my tip to users of gluten free flour would be to use 2 and 3/4, or 3 cups of gluten free flour (use less than the recipe says) and add in at the end if needed. It soaks up the the liquid differently. I also added an additional 1/2 banana for extra moisture. Thank you for the great recipe!
Scrumptious I added dried sour cherries from my trees and my own vanilla extract
This become a standard in our house! Everyone enjoys the combination of savory and sweet.
Was perfect
really good! I added 1 extra banana, an extra cut zucchini, and 1 tsp. cloves. I also decreased white sugar to 3/4 like everyone else.
Excellent recipe. Ran out of vanilla extract so used cognac instead.
Yes, i did 2cups of zucchini and 3 bananas. followed the rest of the recipe as instructed. It came out moist and tasted great, we all loved it. Great recipe!
Very good and very easy to make
I was disappointed with this recipe. It was terribly dry. It is more enjoyable with a cup of coffee to help with the dryness. The only things I changed were to use no nuts and I cut the white sugar by about 1/3c. I wish I had read the comments section first.
Made it per recipe. A great bread that was moist, with both zucchini and banana flavor. I halved the cranberries and nuts and only put in one of the two loaves to satisfying my picky eaters. Both were great! Will make again.
While this wasn’t bad, it was a bit dry. And, ultimately, the flavor wasn’t as good as either banana bread or zucchini bread. So, I’ll probably stick with making separate recipes to use up those extra bananas and zucchini.
Came out perfectly! I didn’t have any cranberries but I’ll be sure to use them next time. Delicious!!
things i did different then the recipe. used a 1/2 cup of white sugar and brown sugar, used 1 cup of mashed bananas, 2 cups of whole wheat flour and 1 1/2 cup of white flour, 1/4 teaspoon of salt, no cranberries, 1 cup of nuts. all the other ingredients the same