Banana Zucchini Walnut Bread

Bread fresh from the oven

Do you have more zucchini than you know what you do with? If so, then I’ve got the recipe for you!

Every year our garden produces more zucchini than we can keep up with. And every year I try a new zucchini bread recipe. This time I happened to have a lot of overripe banana laying around too, and some walnuts. So I threw them all together in this delicious quick bread recipe!

Grating zucchini


Adding walnuts

It really was everything I hoped it would be. Is it banana bread? Is it zucchini bread? It’s both! And it’s yummy. And simple.

The zucchini, banana, and walnuts go together quite well in this bread. Slathered with butter, you couldn’t ask for a better snack.

Even if you don’t have a garden overflowing with zucchini, this is worth going out and getting a bunch.

With butter

 Note: I’m still on vacation! I hope you’re enjoying these pre-scheduled posts, but unfortunately I won’t be able to respond to emails and comments until I return.

Banana Zucchini Walnut Bread
Adapted from
Makes two 9-inch loaves

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

Preheat oven to 325 degrees F. Butter and flour two 9-inch loaf pans.

In a large bowl, beat the eggs until light and fluffy. Add oil, brown sugar, sugar, grated zucchini, mashed bananas, and vanilla. Blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda and salt. Add the walnuts.

Divide the batter evenly between the loaf pans and bake until a toothpick inserted into the center comes out clean, about 1 hour. Allow to cool in the loaf pans for about 15 minutes. Remove from the pans and place on a wire rack to cool completely.