Banana Zucchini Bread- not just another bread recipe, this one the kids will love!!
Sweet and nutty, this Banana Zucchini Bread is a great breakfast or dessert. With two loaves coming out of the oven, it’s perfect to share or freeze for later!
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I have never posted so many zucchini recipes in a row…but this is number 4, in case you’re counting!
And if you want more zucchini recipes, you can always check out my zucchini archives! There are over a dozen recipes to choose from!
But right now, let’s talk about quick breads. I love making them, as they are not only a great breakfast, but also wonderful with a cup of coffee in the afternoon. Another great thing about quick breads? They freeze so well.
I chose NOT to put a glaze on today’s Banana Zucchini bread recipe, however this cream cheese glaze that I used on the Apple Banana Carrot bread would be wonderful. Just sayin. I knew I wanted to freeze the bread, and I usually try to freeze them without the glaze (and add it fresh instead).
I was inspired by my Blueberry Banana Bread recipe to change it up and create today’s Banana Zucchini Bread. Oh my gosh, so good. Sweet, nutty, moist…everything you need in a perfect slice of bread! I hope you love it as much as we do!
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Love quick bread recipes? Check out some of my other versions….
Snickerdoodle Banana Bread: the crispy cinnamon sugar coating puts this bread over the top!
Cherry Lime Bread: super moist and full of citrus flavor!
Nutella Swirled Banana Bread: those ribbons of nutella, though!!
Here are a few of my favorite bread recipes from my blog friends:
- Apple Streusel Bread from Julie’s Eats and Treats
- Iced Lemon Loaf from Baking a Moment
- Dark Chocolate Zucchini Bread from Inside BruCrew Life
- Blueberry Zucchini Bread from Averie Cooks
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Banana Zucchini Bread recipe:
Banana Zucchini Bread
Yield: 2 loaves
Prep Time:15 minutes
Cook Time:60 minutes
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 3 large ripe bananas, mashed
- 1 cup unsalted butter, melted
- 1/4 cup milk (I use skim)
- 4 large eggs
- 2 tsp cinnamon
- 2 cups finely shredded zucchini
- 1 cup chopped pecans
- Grease and flour two 9-inch x 5-inch loaf pans (or use baking spray). I like to line the bottom of the pan with parchment paper as an extra precaution. Set aside.
- In a large bowl, combine everything except zucchini and pecans. Beat until well blended, about 2 minutes. Fold in zucchini and pecans.
- Pour into prepared pans and bake in a 350°F oven for 60-65 minutes. Remove and cool on wire rack 10 minutes. Remove from pan and cool completely.
- Store in airtight container at room temperature, or freeze in a ziploc freezer bags. ENJOY!
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Today’s recipe for Banana Zucchini Bread was originally published on Shugary Sweets August 10, 2016 and has been republished in July 2018.
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