Banana Zucchini Bread
PREP TIME: 1 ½ hours
SERVES: 2 loaves

There are many recipes in regional cookbooks that combine fruit and vegetables into a dish. None are more recognized than those combinations found in bread and muffin recipes. Try this interesting combination.


  • 2 cups mashed bananas
  • 3 eggs, beaten
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups grated zucchini
  • 3 1/2 cups self-rising flour
  • 1 tsp cinnamon
  • 1 cup chopped pecans

Preheat oven to 350 degrees F. Grease two 9" x 5" x 3" loaf pans and set aside. In a large mixing bowl, combine eggs, sugar, oil and vanilla. Using a wire whisk, blend well. Stir in zucchini until it is well blended into the egg mixture. Slowly add flour, stirring into the liquids until all is incorporated. Add cinnamon, pecans and mashed bananas. Gently fold into the batter and, when thoroughly mixed, spoon into the loaf pan and bake for approximately 45 minutes or until thoroughly cooked. Cool in pans for 5 minutes then remove to a wire rack. For best flavor, serve warm. This bread is excellent as a breakfast dish or may be cooked in a muffin tin.

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