"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Banana Zucchini Bread Recipe

  Tried it? Rate this Recipe:


This recipe for Banana Zucchini Bread, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shari Duncan


3 eggs
1 c. vegetable oil
1 1/2 c. sugar OR 3/4 c. brown sugar + 3/4 c. white sugar
2 c. flour
1/4 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
1 c. chopped pecans
1 c. grated/shredded zucchini
1 c. mashed ripe banana (approximately 2 large bananas)

Beat eggs, sugar and oil. Add vanilla. Mix dry ingredients together and add to liquid mixture. Add zucchini, bananas and nuts. Stir.
Bake in 2 greased and floured loaf pans at 350 for 45-55 minutes. Cool 10 minutes, remove from pans.

This recipe makes 2 standard size loaf pans (55 minutes in my oven)
-OR- 6 mini loaf pans (45 minutes in my oven)
-OR- 72 mini muffins (20-25 minutes in my oven)




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!