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Banana Zucchini Bread


My cup overfloweth.  As of today, our zucchini plant has officially overtaken 1/3 of our garden.   Luckily, Dallan and I love zucchini.  We eat it at least every other day.  Mmmmmmm.  Lately, “The Dallan” has been pestering me about making zucchini bread.  So, when he was attending ceramic lessons last week.  I tended to the zucchinis and made {insert drumroll} BANANA ZUCCHINI BREAD. Thanks




  • 3 eggs
  • 3/4 cup vegetable oil
  • 2/3 cup packed brown sugar
  • 1 cup white sugar
  • 1 cup grated zucchini
  • 2 bananas, mashed
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4 inch bread loaf pans.
  2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40-45 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.


Happy Baking,


  • June 30, 2010 - 7:57 pm

    mel - yuuummm bring me some right now!

  • June 30, 2010 - 9:41 pm

    camberley - I made zucchini banana bread french toast with the left overs and it was sooooooo good!

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