Homemade banana zucchini bread is the best… and it is even better when it is made with fresh zucchini from the garden. This recipe is delicious as just banana bread, but the zucchini adds a wonderful texture and this banana zucchini bread you’ve ever tasted!
Ba-cchini bread. That is what my kids started calling the banana-zucchini bread that I make. In their effort to shorten the title, it really comes out sounding like “bikini.” While this recipe is delicious, and of course, money savvy (you can make two loaves of this delicious bread for about what it costs to buy one slice of this type of specialty bread at a bakery or coffee shop!), I can definitely say that it is NOT good for your get-into-a-bikini diet! But hey, we all need a little bit of decadence now and then, right?
I can honestly say that this recipe makes the most moist, delicious banana zucchini bread that you’ve ever tasted! It is delicious as muffins or in loaves, just adjust your cooking time.
Banana Zucchini Bread Recipe
Servings: 24 muffins or 2 loaves
- 3 eggs
- 1 c. oil
- 1 tsp. vanilla
- 2 c. sugar
- 1 c. grated zucchini
- 1 c. mashed bananas
- 2 1/2-3 c. flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 walnuts or raisins *optional *
Cream together eggs, oil, vanilla, and sugar. Sift together dry ingredients. Add the dry ingredients to the creamed mixture and then add the grated zucchini and mashed bananas. Bake at 350 degrees until golden brown.
Loaves of bread: Pour into 2 prepared (greased and floured) loaf pans and bake at 350 degrees for 45 min -1 hour.
Muffins: Fill muffin cups 2/3 of the way up. Bake at 350 degrees for approximately 25 minutes.
Baking Tip: To make sure muffins or loaves of bread are done in the center, stick a toothpick in. Bread is ready when it comes out clean (no batter on toothpick)