Sweet and nutty, this Zucchini Banana Bread is a great breakfast or dessert. With two loaves coming out of the oven, it's perfect to share or freeze for later!
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.
Notes
Preheat the oven first. Banana Zucchini Bread takes a bit of time to bake. Get the batter ready while the oven heats up.
Do not over mix. When making the batter, mix ingredients together until just combined. If you mix too vigorously, your zucchini bread will be tough and dense.
Line with parchment paper. In addition to greasing the pans with baking spray, I like to place a rectangle of parchment at the bottom. This helps the loaves slide out of the pans with ease.
Let cool completely. I know it's hard to resist digging into freshly baked banana zucchini bread immediately. But if you slice it too soon, the bread will crumble and fall apart. It's worth the wait to let it cool down!
STORAGE: Store banana zucchini bread in airtight container (or freezer bags) at room temperature for up to a week. Or FREEZE by wrapping in foil and sliding in a freezer bag for up to 3 months.