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nana's zucchini banana bread

(12 ratings)
Smokeygirlxo avatar
Blue Ribbon Recipe by
Deneece Gursky
@Smokeygirlxo
Miami, FL

Seeing all the recipes for zucchini posted lately reminded me of a Christmas and Thanksgiving favorite in my home. Nana made it when I was little, and later when I had my own family I carried on the tradition. The smaller loaves are so moist and the flavor is unbelievable. No one would ever guess there was zucchini in the batter. I never knew until I was an adult and Nana gave me the recipe. With the combination of zucchini, bananas, and cinnamon, topped off with a sweet drizzle of frosting and sprinkled with nuts, you will have everyone in the house requesting this bread constantly.

Blue Ribbon Recipe

Tender and moist, this zucchini banana bread melts in your mouth. Cinnamon adds a warm spice flavor to the quick bread. The glaze adds sweetness while chopped nuts add a nice crunch. Both make this treat feel slightly decadent. A slice will be delicious for breakfast, brunch, snack, or dessert. It makes multiple loaves and they'll make tasty gifts. But it's so good, you may keep them all for yourself.

— The Test Kitchen @kitchencrew
(12 ratings)
yield 2 loaves
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For nana's zucchini banana bread

  • 1 md
    zucchini, finely shredded (2 cups)
  • 6 md
    ripe bananas, mashed (2 cups)
  • 3 lg
    eggs
  • 2 c
    sugar
  • 2 tsp
    vanilla extract
  • 1 c
    vegetable oil
  • 3 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
    salt
  • 1 Tbsp
    cinnamon
  • 1 c
    chopped walnuts or pecans
  • 1 1/4 c
    powdered sugar
  • 3 Tbsp
    milk
  • 1 tsp
    vanilla or banana extract (optional)
  • 1/4 c
    additional chopped nuts for topping

How To Make nana's zucchini banana bread

Test Kitchen Tips
We used 2 5x9 loaf pans. Each pan had about 3 3/4 cups of batter in each pan.
  • Put bananas, zucchini, eggs, sugar, vanilla extract, and oil in a large bowl.
    1
    Preheat the oven to 350 degrees F. Put bananas, zucchini, eggs, sugar, vanilla extract, and oil in a large bowl.
  • Mix to blend all ingredients.
    2
    Mix to blend all ingredients.
  • Mix flour, baking soda, salt, cinnamon, and chopped nuts.
    3
    In a separate bowl mix flour, baking soda, salt, cinnamon, and chopped nuts.
  • Add dry ingredients to the large bowl.
    4
    Add dry ingredients to the large bowl. Mix just until blended.
  • Pour the batter into loaf pans.
    5
    Pour the batter into 5 to 7 mini loaf pans or 2 loaf pans sprayed with non-stick cooking spray.
  • Bake the zucchini banana bread.
    6
    For mini loaf pans, bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. For a larger loaf pan, bake for 55 minutes to 1 hour. The smaller loaves tend to come out more moist.
  • Zucchini banana bread cooling.
    7
    Allow to cool for 10 to 15 minutes. Then remove from pans.
  • For the glaze, mix milk and powdered sugar in a small bowl until desired consistency.
    8
    For the glaze, mix milk and powdered sugar in a small bowl until desired consistency. I like mine thick but pourable. Add vanilla extract or banana extract (optional).
  • Drizzle and nuts on Nana's Zucchini Banana Bread.
    9
    Drizzle over loaves. Sprinkle with additional chopped nuts.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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