Rating: 4.52 stars
410 Ratings
  • 5 star values: 257
  • 4 star values: 124
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 4

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.

Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
65 mins
Servings:
20
Yield:
2 loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.

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  • In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white 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 until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

Nutrition Facts

272 calories; protein 3.9g; carbohydrates 40.2g; fat 11.1g; cholesterol 27.9mg; sodium 229.6mg. Full Nutrition
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Reviews (321)

Most helpful positive review

Rating: 4 stars
07/17/2007
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. Read More
(383)

Most helpful critical review

Rating: 3 stars
07/15/2007
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. Read More
(57)
410 Ratings
  • 5 star values: 257
  • 4 star values: 124
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 4
Rating: 4 stars
07/17/2007
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. Read More
(383)
Rating: 4 stars
08/19/2007
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. Read More
(247)
Rating: 5 stars
10/27/2007
Delicious! As others suggested I reduced the sugar to 1/2 cup and increased the zucchini to 2 cups. Will make again! Read More
(147)
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Rating: 5 stars
08/02/2007
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. Read More
(60)
Rating: 3 stars
07/15/2007
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. Read More
(57)
Rating: 5 stars
07/16/2008
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! Read More
(54)
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Rating: 4 stars
06/18/2009
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! Read More
(39)
Rating: 4 stars
06/22/2007
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! Read More
(32)
Rating: 4 stars
06/25/2007
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. Read More
(32)