Banana-Zucchini Bread

After reading other reviews, I made a couple of changes. I used 2 cups of grated zucchini, and I cut the white sugar back to 1/2 cup. I also used 1 cup applesauce instead of oil. I also baked it for about 40 minutes, but I have a convection oven. This bread was moist, and it was a great way to use up both bananas and zucchini.

My whole family loved this recipe! The only reason I didn’t give it 5 stars is because I did change it just a tiny bit. I left out the nuts and cranberries and only used 2/3 cup Sugar. Also I used Cinnamon Plus (a cinnamon spice blend for pampered chef that has nutmeg, allspice, orange peel, cloves, & ginger) instead of just cinnamon. I cooked it in a muffin pan (making 24 muffins) instead of loaf pans. It takes less time to cook so keep an eye on the muffins. I think it was about 25-30 minutes.

Delicious! As others suggested I reduced the sugar to 1/2 cup and increased the zucchini to 2 cups. Will make again!

thank you for this great recipe. I followed the recipe and made a few changes, instead of a cup of white sugar i to only use 1/2 cup to cut back on the amount of sugar being used, i also added in 3 tablespoons of ground golden flaxseed, and i put in 1/4 cup of Herseys cocoa and it turned out wonderful my whole family loves it.

Pretty good but could use way more banana; 2 mashed bananas equals 2/3 cup which is not much for 2 whole loaves. I found it a bit dry and think adding more banana next time will help. I also doubled the cranberries and nuts; toasted the nuts in the microwave for more flavor.

WOW!!! This was fantastic!! Hands down the best bread I have EVER had!! I can't even explain it but the bananas added just something extra texture and flavor wise that really amps up your normal zucchini bread!

I subbed applesauce for the oil,halved the white sugar and left out the nuts and cranberries, as I was making these for breakfast for my one year old. I made them into mini muffins, which my little one loves- they are just her size and produce little waste. The mini muffins take about 15 minutes and the regular muffins (which I made for me!) take about 22. I always wonder about timing when I bake in another size pan, so I thought I would share. These were very yummy!

This was pretty good. I didn't think it was "great", but I made some changes, so I might have done that on my own. I substituted apple sauce for the oil to make it healthier. It was somewhat dry, and this may have caused that, even though I have subbed apple sauce before to other recipes without any problems. I also reduced the white sugar to 1/3 cup. It was a good amount of sugar. 1 cup would have been way too much. I also switched out pecans for walnuts. Also, it only needed to bake 35-40 minutes. I took it out after 40, but since it was a bit dry, maybe it could have come out even sooner. Overall, it was very good, just a little dry. Will probably play around with it & try it again.

Very good. I made it in mini loaf pans, and it made five. Instead of nuts I added about 1/2 c of blueberries; kept everything else as written. Very moist and delicious!

Was very good whole family loved it. But should be called banana-cranberry-zucchini bread because the cranberries added sooo much good flavor to the bread.

This was absolutely delicious, although the amount of white sugar was omitted from the ingredient list, even though it was referred to in the instructions. I put in 1/4 cup of white sugar, omitted the nuts and upped the dried cranberries to one cup. Yummy!

Based on the other reviews I used 4 very ripe bananas & 2.5 cups zucchini, I also cut the white sugar to 1/2 cup. Didn't put in nuts because of allergy. Baked this in a bunt pan & it took 55 minutes at 325. Made a sour cream chocolate frosting and everything was perfect. Would definitely make this again.

Five stars for taste, but 4 for directions. I baked mine 65 minutes, and there was still a raw spot in the upper middle. I maintain accurately calibrated temperature, so the oven's not at fault here. No way is the baking time 50 minutes. The banana flavor is quite subtle, which I believe is the point. If you're looking for something with a more assertive banana taste, you'd be better served choosing an actual banana bread recipe. This is more of a spicy zucchini bread with just a hint of banana. It's this taste complexity that makes this recipe successful. I'd make this again, but I'll make a note to add at least 20 minutes more to the time specified in the recipe the next time. Most of it was baked through, and where that's the case, it tastes phenomenal and is delightfully moist.

LOVE! I did add an extra banana based on other reviews that this was dry. Must have made a difference because they were incredibly moist. I made as muffins and baked for 25 minutes. Didn't add cranberries as personal preference and I sprinkled coarse sugar over the tops before baking. So good!

this is my recipe from now on, very moist loved the flavors huge hit! thanks so much!

Made this exactly as the recipe states and it was delicious! I made half in a loaf pan and the rest in muffin pans - all came out great. My new favorite to use up zucchini and bananas.

This receipe is awesome. I used 3/4 cup of white sugar & it's still plenty sweet. I also used 3 bananas instead of 2 since I love the flavor. I did add a little more zucchini than it called for & it still came out great. I've now made this bread many times. It's a keeper for sure. Thank U!!!!!

Okay...so I needed to use up some bananas and zucchini...and when I saw this recipe, I was so pleasantly surprised to see cranberries in the recipe too, because I had some fresh cranberries in the freezer from last thanksgiving that I needed to use. I made the recipe with only slight modifications. I doubled it. I used four cups of zucchini (because I doubled the recipe and because I had so much) and I switched the brown sugar amount with the white sugar amount and visa versa, and I also used half butter half oil for the oil amount. I used fresh frozen cranberries instead of craisins...and the bread turned out to die for! I will be making this recipe again and again and again. So moist! Great mixture of sweet and tart...so yummy!

I had a zucchini and some bananas needing used TODAY so I came and found this recipe. I always try to make recipes as written the first time so that I know what to tweak to make it better. Aside from making 24 muffins, I basically followed this recipe exactly. My few minors changes were: I used an entire medium zucchini which measured just under 2 cups. I substituted the oil for 1 cup of unsweetened apple sauce and took other reviewers advice and cut the white sugar to 1/2 cup. Oddly, I was a little shy on the cinnamon so I added a generous pinch of nutmeg. These came out fab! My 7 year old gobbled them up! Next time, I think I would add more cranberries and nuts and also combine the dry ingredients together then add to the wet mix as I feel I overworked the flour a bit while measuring and adding the other dry things. Thanks for a yummy and healthy fall recipe!

I omitted the cranberries and nuts. I also added a dash of nutmeg, allspice and ground cloves and used 3 bananas and 1 cup of zucchini (that was all I could get from my 2 small zucchinis). I never thought of doing a zucchini and banana bread Everyone loved it. Thanks for the idea

This was just the recipe I needed today!! Had some zucchini to use up and this was the perfect thing for them. I did cut back the white sugar to 1/2 cup, substituted apple sauce instead of the oil, and used 2 cups of zucchini like others said!! (I didn't have any cranberries or walnuts but will try them for sure, next time) It is SO most and delicious! My picky son loved it!! Anything to get him to eat his veggies. You will have to try this recipe. My house smells amazing too!

I added an additional cup of zucchini (didn't add the cranberries simply because I didn't have any)...made it into a 9x13 cake AND 12 muffins. I iced the cake with cream cheese frosting & sprinkled with walnuts. Sprinkled cinnamon sugar atop the muffins. They are delishhh!

Delicious! Moist! Healthy! I, like others replaced the oil with applesauce and doubled the zucchini. This is going to be great for breakfast tomorrow!

MMMMMM! So delicious! I did make some changes, though... Instead of 3.5 c of flour, I used 1 c flour + 1.5 c quick cooking oats + 1.5 c whole wheat flour. I added a mashed banana and used two cups grated zucchini. Like other reviewers suggested, I cut down the sugar. I used only brown sugar and 1 cup of it. I ran out of cinnamon after barely a teaspoon but added at little bit of nutmeg (about 1/4 tsp.) and 1/2 vanilla extract. Next time I try this, can't wait to have it with all of the cinnamon :)

I had five bananas ready to turn, and my neighbor gave me six zucchini--came here to find out what to do with those things and found this recipe in two seconds. It sounded just perfect to help me use up my stuff! I made a double recipe incorporating some of the suggestions from reviews--doubled amount of zucchini (squeezed after shredding), cut sugar in half, used all five bananas. I pureed the bananas in my food processor since I already had it out to shred the zucchini. I toasted the walnuts since we like the flavor better that way. I also used half whole wheat flour and half ground flax. I did have cranberries and used those. I made the batter into "just tops" muffins, which baked up perfectly in 15 minutes. They are just the right texture, moist and delicious. I froze half of the baked muffins and we've already eaten half of the remainder! This one goes straight into my recipe box. Thanks!

Made this for extended family. Instead of making two loaves, I used a 13x9 pan. This was a big hit-- everyone loved it.

I doubled the amt of zucchini and bananas, added pecans and butterscotch morsels plus a dash of pina colada mix, coriander and baked in a bundt pan. Very tasty!

Delicious bread. Great way to use up zucchini as well as bananas going bad. I cut this down to one loaf and then used 1/2 oil and 1/2 applesauce. At first, I wondered about the addition of the cranberries, but they add a nice chewy tang to the bread, and I am so glad I didn't omit them. Bread turned out moist and full of flavor! Thanks!

My husband and I really enjoyed this wonderful bakery quality recipe. The only change I made was to use pecans instead of walnuts because of what I had on hand. Did have to leave bread in oven an extra 10 minutes, and I think it's because I live in a higher elevation which will account for that, but no biggie...all ovens are different so just check your loafs for doneness. They should have an equal color of a golden brown crust and most will be able to smell the most fantastic aroma when they are close to being done. Lastly, the combination of zucchini, very ripe bananas, cranberries and pecans was totally amazing and this is what makes this bread so great. Try not to deviate from ingredients otherwise it won't be the same. Thank you so much for sharing this fabulous recipe for all of us to enjoy.

awesome...used 5 bananas though

I've made this recipe so many times by now I've lost count. Its really good and the combination of the zucchini, banana, cranberries, and walnuts is wonderful. I prefer to cook it at 340 degrees for an hour. I think cooking it at 325 degrees for 50 minutes runs the risk of under cooking it.

I've been baking banana bread for nearly thirty years and this is my favorite just as it is...no modifications:)

This recipe is great! It is not too sweet when you use the less amount of sugar as others have suggested. Also using unsweetened applesauce instead of oil makes it not as heavy and healthier. I am trying to make some ahead to put in the freezer for later use but my kids eat it before I can get it to the freezer. Thanks Heather for a great recipe! I will continue to use this one!

This was excellent! Very moist and the flavors were delightful. I did follow others reviews and increased the zucchini to 2 cups & did cut the sugar (white) in half. I gave this away as thank you's for helping me after a recent surgery and this recipe was a definite hit and will make again.

This bread was excellent! I made a couple of changes. First, as suggested by another review, I doubled the zucchini & omitted about half of the white sugar. Next, I simply sprinkled the walnuts on top instead of mixting them into the batter. Great density & texture!

Just made recipe this morning and they are moist and delicious. I made this recipe as muffins. It made 2 dozen. I also changed up the recipe just a tad. I used 2/3 c. oil, 2/3 c each of regular sugar and packed light brown sugar. Added 2 cups of shredded zucchini & 3 mashed bananas. I also added 2 tbsp. of room temp. butter in the batter before adding dry ingrdients.Last was the nuts (I used finely chopped Pecan) and 1/2 cup white chocolate chips ( I did not used the cranberries, not too big on cranberries). My mother, who is a baker, tried these and loved them! She couldn't believe I got the recipe on the Internet...

very easy for a 10 year old to make on her own!!!

Very, very good. I, like others, made a few changes. I used 2+ C. of shredded zucchini (it was probably closer to 2 1/2 C.) I used 3 very large and very brown bananas (browner=tastier). I subbed 1 1/4 C. apple sauce for the oil. I reduced the white sugar to 1/2 C. I did not use nuts, but used the dried cranberries. It came out SO SO good and moist. Those of you who have dry bread: You are probably over-mixing the batter. Once you add the dry ingredients, you only want to mix enough so that it's moist. Do NOT over mix, or it'll be dry. Also, you need to use very ripe bananas. The browner, the moister, and the sweeter, better for baking. Lastly, I highly suggest using apple sauce in place of the oil, it's moister this way. Use 1 + 1/4 C. of unsweetened apple sauce instead. It took a while longer to bake this way, about 1 hour, 10 minutes, but keep checking it, and don't fill the bread pans to the top if you don't want it to take as long to bake.

I made this recipe "almost" as shown. I used olive oil instead of veggie oil and pecans instead of walnuts. This bread was delicious! Excellent! Easy to make and tasted wonderful! The handful of crancberries and nuts added a nice touch.

This ended up being a great way to get my one and a half year old to eat veggies! I halved the recipe, but used the same amount of zucchini, only used one egg and substituted applesauce for the oil, but used the full 3/4 cup. It fit perfectly into two mini loaf pans. I'll probably cut more sugar out next time too, because it was still a little sweeter than I would like.

Needs more bananas!! At least one more.

Very good!! I used 3 bananas and omitted the nuts and cranberries. It made 4 nice mini loaves. Next time I will make 2 with pecans and 2 with pecans and cranberries. A keeper!

great. added 5 small bananas. make sure to add additional favoring to batter

Love this bread!! I did not use cranberries or walnuts and I added an extra banana and a little more cinnamon. I also added a few chocolate chips (1/4 cup) to one of the loaves and it was awesome!!! The kids love this bread too! Will definately be making this bread again!

I used 1/2 white sugar and 1/2 spelenda. It turned out great.

Even though I made a few changes I still think this recipe is delicious. 1 cup white sugar is too much for me. I used 1 cup packed dark brown sugar. Used 2 cups grated zucchini instead of the 1 cup. 3 bananas, mashed instead of the 2. Used 1/2 teaspoon salt instead of 1 teaspoon. I was not planning the last change but I had no other choice. I did not have enough all-purpose flour. So I used 2 cups unbleached flour and 1 1/2 cups whole wheat flour. Let me tell you the results were fabulous. My family loved this bread. I am planning to prepare this recipe again, this time with the 3 1/2 cups all-purpose flour. THANKS SOOOO MUCH********

I didn't alter the recipe one bit, and it was DELICIOUS!!! My family loved it! I don't think I will be making plain old banana or zucchini bread again! Wonderful!

I only made half a batch but I still used 3 bananas (I didn't have any zucchini on hand) so to kind of compensate, I chopped a Fuji apple into pretty small cubes and threw that in. Yes, it didn't taste like banana/zucchini bread anymore, but it tasted almost like a great apple pie in bread form somehow! It was great! There was too much sugar in this recipe... I read the previous reviews and only used the brown sugar and no white sugar and there was still too much. I would still use less. I didn't have craisins, so I added some raisins instead, and threw in some extra cinnamon and a little nutmeg just for flavor. Substituted applesauce for the oil and added in some extra to increase the liquid content, and also added about 2 tbsp of flaxseed as suggested in a previous comment. To make the flour component healthier, I used the spice grinder (cleaned out first) to grind up the appropriate amount of old-fashioned rolled oats into whole grain oat flour. It only took a few minutes, and didn't give the cake/bread the odd taste that whole wheat flour can give it.

Love recipes that you can make even healthier and they still taste good. Used 2c ww flour and 1.5c ap, 1/2c applesauce and 1/4 oil, 1/2c sugar, maybe 1/2c br sugar?.. added 1/4 tsp nutmeg and 2 heaping tbsp ground flax seed. Made into muffins, baked for around 25 min.. good stuff, kids are happy! (left out cranberries and nut, didn't have any)

I used a yellow zucchini and the bread was a bit dry. Next time I'll use a green one.

I guess it's strange to rate this 5 stars when I made so many changes- but it was delicious! I used 4 very ripe bananas, about a 1/2 cup more zucchini, a small handful of freshly ground flax, I added applesauce to make it 1/2 veg oil & 1/2 applesauce... I added about a tablespoon of lecithin for extra nutrition and about 2 Tablespoons of dutch cocoa. Oh, and I omitted 1/2 of the white sugar, because I decided to make a quick butter/sugar/crumb topping before baking. I made them into muffins instead, since I have 6, 4 & 2 year olds & figured they'd rather have "their OWN" muffin than just a slice of bread. I was right! They are SO good and there is no sign of them "tasting" healthy. The kids inhaled them, and 2 of my kids are extremely picky eaters. UPDATE 9/10/09: I just made another batch of muffins. This time I used 5 bananas & almost 2 cups zucchini... they came out perfectly at 20 min, sooo moist & delicious!

I added an extra cup of zucchini. I only used 1/4 cup of oil, and subbed the rest with fruit puree. (left over fruit put in a fruit processor) I only used 2/3 cup white sugar. I didn't have cranberries or walnuts so I threw in some coconut. I actually cooked it in a large "brownie" pan (4 qt dish) vs. bread pans. I would make again! (but without coconut!) Very moist bread and not too sweet.

Loved this recipe! We grew a ton of zucchini in our garden this summer and I didn't know what to do with them. Everyone was hesitant to try my bread because who combines zucchini and bananas?? But the feedback was always two thumbs up! I omitted the cranberries and walnuts, and substituted mini chocolate chips instead. YUM!

I totally didn't expect to be this good! I made some changes also. Used yellow squash and increased to 2 cups, 3 bananas, reduced white sugar to 1/2 cup, subbed one cup of flour for whole wheat, and reduced oil to 2/3 cup, pecans instead of walnuts. Also did one large loaf and 6 large muffins, adjusted baking time accordingly. Thanks for a great way to use up even yellow squash!

Definitely increase the amount of zucchini in the recipe, I'm glad I did. I used raisins instead of cranberries and macadamias instead of walnuts (using what I had on hand). Took about 15 extra minutes in the oven than directed in recipe before toothpick tested done. Might make again after tweaking recipe a bit.

I thought these were awesome the way I made them, here is what I did: most of the flour was whole wheat, cut the white sugar back to 1/2 cup BUT used Splenda baking blend and the brown sugar was also Splenda brown sugar for baking, I totally cut the oil out and used 1 cup of unsweetened applesauce. I doubled the nuts amount. I omitted the cranberries and added 1 cup of chocolate chips. It made 24 muffins. I made sure to use papers in the tins because they stuck really bad to the papers, my fault. I accomplished my mission, which was a breakfast muffin that was sorta diabetic friendly. I also doubled the zuuchini, too

I made some with the dried craisins and some with choc. chips (with the banana and zuc.). I added one banana and another cup zuc. as well as a couple extra T. of oil, but I stil felt the bread came out dry. If I try this again, I may reduce the bake time. All-in-all a good idea with the ingredient mixture for a fun flavor!

Wow! I unfortunately didn't have cranberries or walnuts on hand, but I used this recipe to make muffins and they are soooo good! I made a few changes, used 1 cup of light brown sugar and no white sugar, used 3 bananas and more zucchini. I wish I had apple sauce at home instead of the oil to make things a bit healthier, but these muffins are delish! Thanks for the great base recipe! Oh also, I made large muffins, and cooked them at 350 for about 35 mins.

I changed the recipe before trying after reading the reviews, and loved it. That is why I gave it only 4 stars. I added 2 more bananas and 1 more cup of zucchini. I also had to bake it another 15 minutes. I had my oven on 350. I live at 4000 feet so I often have to change my cooking time.

OMGosh! This is soooo good! I followed the instructions almost completely but adapted because I had frozen zucchini that was chopped not grated. I thawed the zucchini and used the liquid that produced and cut the oil to 1/2 cup. Will be making it again for sure!

I made this with 1/3 c. sugar, 2 c. zucchini and 4 overripe bananas. It is delicious! The cranberries and walnuts add a lot, as does the cinnamon.

Pretty good. A little dry. Could use more banana.

Thank you for the great recipe. I doubled it and made 5 loaves. Its texture and flavor is perfect. Didn't have nuts, but added golden raisins.

Very good recipe. Even my picky husband likes it. I subbed in 1c of whole wheat flour to try to make the recipe a little healthier and reduced the white sugar to 1/2c and it was still plenty sweet. I went with muffins instead of loaves and made half of them with no cranberries or nuts for Mr. Picky. I ended up forgetting the cinnamon, but it was still great without it.

I made with 2 cups of zucchini and 4 bananas and did not use nuts or cranberries... Delicious!!!:) will use again! Also baked at 340 for about an hour.

This recipe can be halved with excellent results. My entire family really enjoyed it--moist and delicious and healthy! It is exceptionally good with whipped cream cheese! Also freezes well! I substituted currants for the cranberries and pecans for the walnuts, just because it's what I had on-hand. Thanks for sharing this one!

I did change things slightly: doubled zucchini, 1/2 oil & 1/2 applesauce instead of oil, halved with granulated sugar. Added pecans & no craisins. I also added Nutmeg, but it could use some more of the nutmeg, ginger, and/or cloves for a spicier fall flavor. Pretty good!

Great recipe... the only thing I did different is I doubled the zuchinni in the recipe...

Love this recipe, but I modified it slightly based on what I had available: I halved the white sugar, substituted the oil with apple sauce, and used almonds and raisins instead of cranberries and walnuts. Delicious!

This is a very good bread to make in small loaves and use in a gift basket. quite tasty

It's lacking in something.......

I think it needs at least one more banana. I had a hard time tasting it with only 2.

This recipe was really good! My hubby loved it. I will be making it again.

Very dense and dry!

sub whole wheat flour, sub raw organic sugar (2 cups), no cranberries or nuts, 2 cups zucchini, and add chocolate chips..mmmmmm

i totally tweaked this: i did the applesauce (in place of oil) - 1 cup, didn't have zucchini so i used 1 cup shredded carrots, also added one finely chopped apple, instead of 1 tbsp of cinnamon i substituted w/pumpkin pie spice (someone suggested a Pampered Chef spice that is exactly what pumpkin pie spice is for less $$. also dumped in 1/2 cup of chocolate chips, gotta have chocolate! and my family loved it.

Fantastic! I halved the recipe to make one loaf, mashed up a pear that desperately needed to be used in place of the oil, used a whole zucchini and added raisins instead of cranberries and nuts. Super easy!

This is a very flavorful quick bread. I made some changes: I reduced the white sugar to 2/3 cup; increased grated zucchini to 2 cups (and squeezed all the liquid from the zucchini before mixing it into the batter); and replaced dried cranberries with 3/4 c. mini chocolate chips. Next time I will try using melted butter instead of oil, since I like the flavor of butter better. I made one large loaf and two small loaves, and removed the small loaves from the oven after 45 minutes. The large loaf stayed in the 325 degree oven for 1 hour & 15 minutes and was done perfectly. I will make this again, especially because we have lots of fresh zukes from our veggie garden!

Very moist, did have to add about 1/4 of milk because I used 1 1/2 cups of whole wheat flour, 1/4 cup wheatgerm, 1/4 cup of soy flour and 1 1/2 cup of white flour, used unsweetened applesauce instead of oil and cut white sugar to 1/2 cup, no cranberries or nuts.

Delicious. I split the oil with applesauce.

This is AMAZING!!! The only thing I changed was that I used raisins instead of cranberries because I didn't have any. Love it!

Some changes I made: half whole wheat flour, plus a little wheat germ for nutrients; increased brown sugar to one full cup, then ommited white sugar completely; increased zucchini by half a cup; and made into muffins, baking for 20 minutes. Definitely good enough to make again as written in the recipe, or with changes like these.

It had a very bland taste. I cooked it for 50 minutes and it seemed uncooked in the middle. My oven runs hot, though it would be done since they were mini-loaves.

I have used the original and the various members revisions of this recipe in the tips section. Have used it with just zucchini. Also I usually increase vanilla in most recipes. It is a delicious bread, moist and flavorful. The dried cranberries and walnuts are a must. It is now my basic base recipe for zucchini bread. I recommend it highly.

This was really good, though I tweaked it alot! I used applesauce in place of oil, added flaxseed meal, pinch of nutmeg, pinch of ginger, grated rind of 1 large orange, 1/3 cup melted orange juice concentrate ( because I ate the orange ). Next time I will add coconut.( I added coconut to banana bread before the garden was producing and it was yummy.)I used mostly unbleached flour and part whole wheat flour. Because last weeks heat ripened the bananas too fast I doubled the recipe and made two loaves and a ton of muffins. My elderly neighbors and my parents were happy!

Incredible recipe! I too altered the recipe just a little bit because we are trying to watch our weight. I saw read the other reviews and changed oil to 1 cup to applesauce, sugar to 1/2 cup, and zucchini to 2 cups. I did not have any cranberries so I didn't add those but I can't wait to try this recipe again to add them. I think it would be a really cool bread for Christmas. Complements to the chief! Thanks for your original recipe and the comments shared. You are all making me a better cook.

It was good but seemed a little dry and not as much banana flavor as I'd hoped. Next time I'll add more bananas.

My whole family loved this recipe. I did not have cranberries so I added some cinnamon chips instead and I sprinkled a tablespoon of sugar and a small amount of cinnamon on the top of each loaf before baking. Was absolutely delicious! This is definitely a keeper!

Delicious. 1/2 C sugar; 2 C zucchini; omitted walnuts and cranberries. Yum!

This is by far one of the better breads I've made that tasted absolutely delicious even after I made some healthy changes. I substituted natural applesauce for the oil and use subbed out half the white flour for wheat. I used 2 whole eggs and 2 whites for the 3 eggs. Usually when I make changes like that, the end product lacks in flavor but not on this one! Wow! Thanks for the great recipe:)

I had a lot of old bananas and tons of zucchini to use up, so I doubled it for freezing. I lowered the sugar, doubled the zucchini, and left out the crasins and nuts (for picky kids). It needs chocolate chips, and then I think we'd be set.

This was moist and yummy! I made a few changes which worked out just fine. I reduced the oil to 1/2 cup, reduced the white sugar to 2/3 cup, increased the zucchini to 2 cups and used 1 cup of chocolate chips instead of the cranberries and nuts. It was quickly devoured!

Awesome - delicious, moist, easy. Will make this again and again. It was FANTASTIC.

I added one more banana and BLUEBERRIES,and changed 1/2 cup of the oil for maragarine for more flavor. Was really nummie! I left out the cranberries.

My family really does not like Zucchini, but loves Banana Bread. So this was a wonderful way to hide the Zucchini, they just loved the flavor. I did make some of the changes suggested by others (applesauce and more zucchini). Worked out great, I think this is a wonderful base recipe that I will definitly bake again and "experiment" with.

I made this and did what some suggested added another banana cut back on the sugar. My husband said it was the best. I didn't add the nuts because my husband can't have them and I didn't have the cranberries however I still gave it 5 because I think those 2 ingredients would have just added to the great flavor. Thanks for sharing.

Delicious! 2 1/2 c white flour, 1 c whole wheat, only 1/2 c white sugar. Mine baked at 350C for 55 min.

Amazing! I have never liked zuccini bread but this was wonderful. My whole family loved it.

This was very good. I added chocolate chips instead of cranberries. It was a little too sweet as others have mentioned. It could have been the chocolate chips or my very ripe banana. Next time I will reduce the sugar. I had to cook it for 60 minutes.