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Banana-Zucchini Bread
An easy way to use up leftover bananas, as well extra zucchini from the garden.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 18 servings (2 loaves)
Calories: 243 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 medium ripe bananas mashed (about 1 cup)
- 1½ cups shredded zucchini
- 1 cup Chopped Pecans
Instructions
- Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
- In a large bowl, whisk the eggs. Add the sugar and oil and whisk until smooth and combined. Whisk in the bananas and mix well. Add the flour mixture and stir gently with a rubber spatula until no flour remains. Fold in the zucchini and pecans.
- Divide the batter evenly between the two loaf pans. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes, then remove the bread from the pans and place on wire rack to cool completely before serving. Wrapped tightly in plastic wrap, the bread will keep at room temperature for up to 5 days.
Cup of Yum
Notes
- Nutritional values are based on one serving
Nutrition Information
Calories
243kcal
(12%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
36mg
(12%)
Sodium
236mg
(10%)
Potassium
192mg
(5%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
105IU
(2%)
Vitamin C
4.7mg
(5%)
Calcium
33mg
(3%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 18servings (2 loaves)
Amount Per Serving
Calories 243
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 236mg | 10% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 33mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.