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Banana Zucchini Bread

Banana Zucchini Bread

  • Author: Laura


  • 2 cups self-rising flour (see Notes)
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 3/4 cup granulated white sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 1 cup mashed bananas
  • 1 cup grated zucchini, excess water squeezed out
  • 1/2 cup chopped pecans


  1. Preheat oven to 350 F. Grease a 9- x 5- x 3-inch loaf pan or large muffin tins. In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg until combined. Set aside.
  2. In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and vanilla. Stir in banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.) Fold in zucchini and pecans.
  3. Pour into prepared loaf pan or muffin tins. Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests done with a toothpick. Let rest in pan for 5 minutes, then turn onto a rack to cool. Best served warm or at room temperature. Yield: 1 loaf or 12 muffins


Notes: Do use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy. To make self-rising flour, mix together 1 cup All-Purpose Flour, 1 1/2 teaspoons baking powder, and1/4 teaspoon salt.

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