Banana Zucchini Bread

A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you get just a hint of both flavors. Serve this walnut and cranberry studded bread with sweet cream butter or your favorite jam.


two 8 x 4-inch loaves (20 servings)


3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup granulated (white) sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts


Preheat oven to 325°F (177°C). Grease a 8 x 4-inch loaf pan with Pan Release or cooking spray.

In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, granulated sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.

Bake in the preheated oven about 50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the loaf pans on a wire cooling rack before removing and serving.

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