Zucchini Banana Bread

Is it just me, or is anyone else drowning in overripe bananas?  I've resorted to freezing these bananas so I can use them another time.  The issue is that I tend to "freeze it and forget it".  My tipping point came last week when I went into the freezer to retrieve something and all I could find were containers of mashed bananas.  Seriously?  Perhaps it's time to do something about this.

So what are we about to make?  Banana bread of course!  I then realized I didn't want to make a regular banana bread.  There's nothing wrong with it, but if I can add all the things to my banana bread, then why wouldn't I?  Junk up all the things!  I decided that zucchini should be the addition.

Now, here's something shocking.  I managed to refrain from adding chocolate chips to this bread.  Say whaaa?  Right?  I'm shocked too, but I was really trying to step out of my comfort zone and let's be honest, my comfort zone is covered in chocolate.

Zucchini Banana Bread
slightly adapted from Brown Eyed Baker
makes 1 loaf of bread

Print Recipe

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 medium ripe bananas, mashed (~ 1 cup)
  • 1/2 cup shredded zucchini
  • 1/2 cup chopped pecans

1) Preheat oven to 350 degrees F.  Prepare a 9x5 loaf pan with cooking spray or softened butter.  Set aside.

2) In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.  Whisk together and set aside.

3) In a large bowl, gently beat the eggs.  Pour in the sugar and oil.  Whisk gently until just combined.

4) Stir in the bananas until combined.

5) Gently fold in the flour mixture with a rubber spatula until fully incorporated.

6) Fold in the zucchini and pecans.

7) Pour the batter into the prepared loaf pan.  Bake for 50-60 minutes, or until a toothpick inserted into the center emerges clean, or with only a few crumbs attached.

8) Allow the bread to cool in the pan for about 10 minutes.  Remove the bread from the pan and place on a wire rack.  Allow to cool completely before serving.