Banana Zucchini Bread

Zucchini is our secret weapon for baking perfectly tender, soft banana bread without altering its familiar comforting, sweet taste. Our banana zucchini bread recipe will become one of your favorites!

Calories

172

Carbohydrates

47g

Protein

5g

Potassium

790mg

Fiber

2g

Sugar

13g

Ingredients

3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs, room temperature
2 medium ripe bananas, mashed (about 1 cup)
2 cups sugar
1 cup canola oil
1-1/2 cups shredded unpeeled zucchini
1 cup chopped pecans

Direction

Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans.
Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.