Zucchini Banana Bread

Moist, slightly sweet, and with just a hint of texture, zucchini banana bread is a wonderful nosh with coffee, tea or tucked inside a lunch box.

The Backstory: I found this Zucchini Banana Bread recipe among my stash of old ones going back about 50 years.  I do not recall who gave it to me. It was finally used when one of my neighbors was pleading with  (whomever with listen to her) to take some of the zucchini that she had. Her husband grew them in their backyard.  She was tired of coming up with ideas of how to cook them and she was on zucchini overload! Well, the operative word here was free. More of the Backstory after the recipe

Zucchini Bread with Bananas and Nuts

The bananas and the cinnamon mixed with the other ingredients fill the house with a wonderfully sweet and homey aroma. It also makes a lovely presentation and is perfect when paired with a cup of coffee or tea.
Course Brunch, Desserts
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices per loaf


  • 3 eggs, beaten This is the whole recipe
  • 3/4 cups vegetable oil
  • 1 2/3 cups sugar
  • 3 medium zucchini, peeled and grrated at least 1 cup
  • 2 ripe bananas, mashed
  • 1/2 cup chopped walnuts or nuts of your choice
  • 3 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. Kosher salt
  • 2 tsp. vanilla
  • 1 tbsp. ground cinnamon
  • 1/2 cup dried cranberries optional (not used here) in place of nuts


  1. Preheat oven to 325 degrees. Grease two 8 x 4 loaf pans. Set aside.
  2. In a deep bowl, combine the eggs, oil, sugar, zucchini, bananas, and vanilla. Set aside.
  3. In a separate deep bowl add the flour, baking powder, baking soda, cinnamon, salt. Stir. Add the egg mixture to this and combine until well-incorporated. Add the nuts.
  4. Divide evenly into the loaf pans. Bake for about 50 minutes. Check to see if bread is done by inserting a toothpick into the middle. If it comes out clean, remove from oven. If not continue baking for a few minutes more.
  5. Remove from oven and let cool before slicing.

…The Backstory continues: I dug out the recipe and decided to make it. I cut the recipe in half because I was the only one who was going to eat it. My kids were not home and my husband was not a lover of veggies. I made it and enjoyed it. This recipe, like many of my old ones, were yellow with age and torn along the edges of the paper. I discarded it. Now that it’s saved on the Web, I have it  forever. One less thing in my stash.


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Myrna Turek

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Myrna Turek

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