Zucchini-Banana Bread Recipe - Is it Zucchiana Bread? Banini Bread? Whatever you want to call it, this amazingly moist Zucchini - Banana Bread is the best of both worlds! | The Good Hearted Woman

Zucchini Banana Bread

Course Dessert
Cuisine Comfort Food
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 large loaves
Author Renée B. ♥ The Good Hearted Woman


  • 3 eggs
  • 1/2 cup sour cream
  • 1/4 cup oil
  • 1/2 cup white sugar
  • 2/3 cup packed brown sugar
  • 2 cups grated zucchini
  • 3 ripe medium bananas mashed (or two large)
  • 2 teaspoons vanilla extract
  • 3 1/2 cups flour
  • 1 tablespoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/4 cup raw sugar optional


  1. Preheat oven to 325°F.
  2. Grease and flour two 8x4 bread loaf pans (or just spray them with nonstick cooking spray).*
  3. In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.
  4. In the bowl of an electric mixture, beat eggs until they are light yellow and frothy. Add sour cream, oil, white and brown sugars, grated zucchini, bananas, and vanilla.
  5. Slowly add dry ingredients to the wet ingredients and mix thoroughly to combine. Do not over mix.
  6. Fold in walnuts.
  7. Divide batter evenly between loaf pans.
  8. Sprinkle loaves with raw sugar. (optional)
  9. Bake in preheated oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow to cool in the loaf pans for 15 minutes on a wire rack before removing. Allow to cool completely.

Recipe Notes

You can also use one large loaf pan and two small ones, or five small loaf pans, or (about) 24 muffin cups, or any combination that makes you happy. Just be sure to adjust cooking time to compensate for the smaller pans.