{"id":112090,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/banana-zucchini-bread\/"},"modified":"2024-04-18T12:55:57","modified_gmt":"2024-04-18T17:55:57","slug":"banana-zucchini-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/banana-zucchini-bread\/","title":{"rendered":"Banana Zucchini Bread"},"content":{"rendered":"<p>There\u2019s nothing quite as warm and comforting as the smell of banana bread wafting throughout the home. Sweet and cozy, the taste of banana bread is always out of this world, but its texture can range from dry and crumbly to unbaked and oddly gooey. That\u2019s why we love this banana zucchini bread.<\/p>\n<p>In this recipe, grated zucchini is added to banana bread batter to bake perfectly tender and moist loaves, all while leaving zero \u201czucchini\u201d taste behind. Plus, the added fiber and nutrients from zucchini make this banana bread recipe a little more wholesome.<\/p>\n<h2>Banana Zucchini Bread Ingredients<\/h2>\n<ul>\n<li><strong>All-purpose flour:<\/strong> Quick breads like this one get their structure from all-purpose flour, which is neither too dense nor too delicate.<\/li>\n<li><strong>Cinnamon:<\/strong> Who can resist a dash of cinnamon to warm up a cozy loaf of banana bread?<\/li>\n<li><strong>Eggs:<\/strong> Be sure to <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">bake with room-temperature eggs<\/a>. If you start with cold eggs, your bread\u2019s texture will be negatively impacted once it&#8217;s baked. Not worth it!<\/li>\n<li><strong>Bananas:<\/strong> Use very ripe bananas for this recipe. They\u2019re sweeter and easier to mash up. There are ways to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-quickly-ripen-bananas\/\" data-name=\"www.tasteofhome.com\/article\/how-to-quickly-ripen-bananas\/\" data-module=\"content engagement\" data-position=\"embedded links\">quickly ripen bananas<\/a> if you need to on the fly.<\/li>\n<li><strong>Zucchini:<\/strong> Grate your zucchini on the side of the box grater with the larger holes. The smaller side would produce zucchini that\u2019s far too mushy and watery for this banana and zucchini bread.<\/li>\n<li><strong>Pecans:<\/strong> Chopped pecans add a crunchy texture and nutty flavor to these loaves. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-module=\"content engagement\" data-position=\"embedded links\">Toast the nuts<\/a> for an even bolder flavor.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Whisk together the dry ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976572\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Zucchini-Bread-PS_TOHVS24_4512_DF_01_22_BananaZucchiniBread_2.jpg?fit=700%2C1024\" alt=\"Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.<\/p>\n<h3>Step 2: Combine the wet ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976571\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Zucchini-Bread-PS_TOHVS24_4512_DF_01_22_BananaZucchiniBread_1.jpg?fit=700%2C1024\" alt=\"Whisk together the eggs, bananas, sugar and oil in other bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In another bowl, whisk together the eggs, bananas, sugar and oil. Add to the flour mixture, and whisk just until moistened.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Only mix until the dry and wet ingredients are combined, or else your loaves will come out dense and tough. It&#8217;s OK to still have some lumps in the batter.<\/p>\n<h3>Step 3: Add the zucchini and pecans<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976575\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Zucchini-Bread-PS_TOHVS24_4512_DF_01_22_BananaZucchiniBread_3.jpg?fit=700%2C1024\" alt=\"Pour the zucchini and pecans into the batter in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour the zucchini and pecans into the batter and gently fold them in, being careful not to overmix the batter. Stop folding once the zucchini and pecans are evenly dispersed.<\/p>\n<h3>Step 4: Pour into prepared pans<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1976573\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Zucchini-Bread-PS_TOHVS24_4512_DF_01_22_BananaZucchiniBread_4.jpg?fit=700%2C1024\" alt=\"Pour the batter into two greased loaf pans\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour the batter into two greased 9&#215;5-inch loaf pans.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Want a bunch of mini loaves to pass out to friends and family? According to our <a href=\"https:\/\/www.tasteofhome.com\/article\/baking-pan-conversions\/\" data-name=\"www.tasteofhome.com\/article\/baking-pan-conversions\/\" data-module=\"content engagement\" data-position=\"embedded links\">baking pan conversions<\/a> chart, this banana zucchini bread recipe can be baked into six 5-3\/4 x 3-inch mini loaf pans.<\/p>\n<h3>Step 5: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1976581 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Zucchini-Bread-FT20_4512_F_0811_1_1.jpg?fit=700%2C1024\" alt=\"Banana Zucchini Bread served with butter on the side\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake the loaves until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool the loaves at room temperature in their pans for 10 minutes before removing the loaves to wire racks to cool completely to room temperature.<\/p>\n<h2>Banana Zucchini Bread Variations<\/h2>\n<ul>\n<li><strong>Use a different nut:<\/strong> Not a fan of pecans? No problem! Walnuts work well here, too.<\/li>\n<li><strong>Fold in chocolate chips:<\/strong> Who else uses every excuse to add more chocolate into their life? Fold semisweet chocolate chips into the batter for a rich indulgence.<\/li>\n<li><strong>Add dried fruit:<\/strong> Add bursts of sweetness into this banana zucchini bread by folding in dried fruit like cranberries, figs, apricots and blueberries.<\/li>\n<li><strong>Decorate with extras:<\/strong> The easiest way to dress up a banana bread is by splitting an extra banana in half lengthwise and positioning the halves seed side-up on top of the unbaked banana bread in its pan. Optionally, sprinkle <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-turbinado-sugar\/\" data-name=\"www.tasteofhome.com\/article\/what-is-turbinado-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\">turbinado sugar<\/a> on top for an added crunch of sparkly sugar crystals. Absolutely gorgeous!<\/li>\n<\/ul>\n<h2>How to Store Banana Zucchini Bread<\/h2>\n<p>To store, allow the banana zucchini bread loaves to cool completely to room temperature. Place the loaves into airtight containers, or wrap them tightly in storage wrap and aluminum foil. Store the banana zucchini bread at room temperature for up to three days or in the fridge for up to one week.<\/p>\n<h2>Can you freeze banana zucchini bread?<\/h2>\n<p>Yes, you can freeze banana zucchini bread. Allow the loaves to cool completely to room temperature. Place the loaves into airtight containers or wrap them tightly in two layers of storage wrap followed by a final layer of aluminum foil. Keep the loaves in the freezer for up to three months. To thaw, place the banana zucchini bread in the fridge overnight or at room temperature for two hours.<\/p>\n<h2>Banana Zucchini Bread Tips<\/h2>\n<h3>Should I peel the zucchini before grating it?<\/h3>\n<p>No, there\u2019s no need to peel the zucchini before grating it (cheers to saving a step!). Zucchini\u2019s skin is very thin and will have no problem softening up as it bakes. Plus, the skin stores extra fiber and other nutrients.<\/p>\n<h3>Should I squeeze the excess water out of the grated zucchini?<\/h3>\n<p>No, you should not squeeze the excess water out of the grated zucchini. The zucchini\u2019s water is accounted for in this recipe, and without it, the loaves would come out dry and crumbly.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zucchini is our secret weapon for baking perfectly tender, soft banana bread without altering its familiar comforting, sweet taste. Our banana zucchini bread recipe will become one of your favorites!<\/p>\n","protected":false},"author":7955,"featured_media":1530945,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,307116,305616,305615,304328,304993,305487,304338,304343,307104,304988,303887,306848,304347,305669,304350,324623,304150,303883,307614,307815],"categories-v2":[310461,309438,310902,310165,310897,310890,308988,308984,308940,310796,308992,308993,310155,308935,308478,309603,308998,310938,309001,309177,309434,308476,310591,310960,310779],"coauthors":[342012],"recommended_recipes":[{"post_title":"Banana Pineapple Bread","post_link":"\/recipes\/moist-pineapple-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Moist-Pineapple-Banana-Bread_EXPS_FT24_14978_ST_0104_3.jpg"},{"post_title":"Blueberry Banana Bread","post_link":"\/recipes\/blueberry-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blueberry-Banana-Bread_EXPS_FT24_20953_ST_0105_7.jpg"},{"post_title":"Banana Yeast Bread","post_link":"\/recipes\/banana-yeast-bread\/","post_image":"\/wp-content\/uploads\/2025\/03\/Banana-Yeast-Bread_EXPS_FT25_8330_EC_0321_1.jpg"},{"post_title":"Zucchini Nut Bread","post_link":"\/recipes\/zucchini-nut-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps19039_TH2847295B02_27_2b_WEB.jpg"},{"post_title":"Carrot Banana Bread","post_link":"\/recipes\/carrot-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Carrot-Banana-Bread_EXPS_FT22_12731_F_0419_1.jpg"},{"post_title":"Easy Banana Bread","post_link":"\/recipes\/easy-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Banana-Bread_EXPS_TOHVP24_7423_MF_01_04_EasyBananaBread_2.jpg"},{"post_title":"Zucchini Carrot 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Bread","post_link":"\/recipes\/cranberry-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29845_HB143427B07_31_5b-4.jpg"},{"post_title":"Blueberry Zucchini Bread","post_link":"\/recipes\/blueberry-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2024\/09\/Blueberry-Zucchini-Bread_EXPS_TOHD24_277197_PerrySantanachote_5.jpg"},{"post_title":"Pumpkin Zucchini Bread","post_link":"\/recipes\/pumpkin-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_5729_EricKleinberg_1.jpg"},{"post_title":"Lemon Zucchini Bread","post_link":"\/recipes\/lemon-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_277187_SoniaBozzo_5.jpg"},{"post_title":"Pear Zucchini Bread","post_link":"\/recipes\/pear-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7132_TH1713C13.jpg"},{"post_title":"Banana Raisin Bread","post_link":"\/recipes\/banana-raisin-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Orange Zucchini Bread","post_link":"\/recipes\/orange-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cinnamon Zucchini Bread","post_link":"\/recipes\/cinnamon-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40946_CW1399718D32A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Banana-Zucchini-Bread_EXPS_FT20_4512_F_0811_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/banana-zucchini-bread\/","name":"Banana Zucchini Bread","datePublished":"2018-01-01","dateModified":"2024-04-18","prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Banana-Zucchini-Bread_EXPS_FT20_4512_F_0811_1.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Zucchini is our secret weapon for baking perfectly tender, soft banana bread without altering its familiar comforting, sweet taste. Our banana zucchini bread recipe will become one of your favorites!","recipeIngredient":["3 cups all-purpose flour","1-1\/2 teaspoons baking powder","1-1\/2 teaspoons baking soda","1-1\/2 teaspoons ground cinnamon","1 teaspoon salt","4 large eggs, room temperature","2 medium ripe bananas, mashed (about 1 cup)","2 cups sugar","1 cup canola oil","1-1\/2 cups shredded unpeeled zucchini","1 cup chopped pecans"],"recipeInstructions":[{"@type":"HowToStep","name":"Whisk together the dry ingredients","text":"Preheat the oven to 350\u00b0F. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Zucchini-Bread-PS_TOHVS24_4512_DF_01_22_BananaZucchiniBread_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Combine the wet ingredients","text":"In another bowl, whisk together the eggs, bananas, sugar and oil. Add to the flour mixture, and whisk just until moistened. Editor\u2019s Tip: Only mix until the dry and wet ingredients are combined, or else your loaves will come out dense and tough. It's OK to still have some lumps in the batter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Zucchini-Bread-PS_TOHVS24_4512_DF_01_22_BananaZucchiniBread_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the zucchini and pecans","text":"Pour the zucchini and pecans into the batter and gently fold them in, being careful not to overmix the batter. Stop folding once the zucchini and pecans are evenly dispersed.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Zucchini-Bread-PS_TOHVS24_4512_DF_01_22_BananaZucchiniBread_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Pour into prepared pans","text":"Pour the batter into two greased 9x5-inch loaf pans. Editor\u2019s Tip: Want a bunch of mini loaves to pass out to friends and family? According to our baking pan conversions chart, this banana zucchini bread recipe can be baked into six 5-3\/4 x 3-inch mini loaf pans.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Zucchini-Bread-PS_TOHVS24_4512_DF_01_22_BananaZucchiniBread_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Bake the loaves until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool the loaves at room temperature in their pans for 10 minutes before removing the loaves to wire racks to cool completely to room temperature.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Banana-Zucchini-Bread-FT20_4512_F_0811_1_1.jpg?fit=700,1024"}],"recipeYield":"2 loaves (16 pieces each)","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 193 calories","fatContent":"10g fat (1g saturated fat)","cholesterolContent":"23mg cholesterol","sodiumContent":"165mg sodium","carbohydrateContent":"24g carbohydrate (14g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.955056,"reviewCount":89,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Banana-Zucchini Bread","description":"Check out this video for how to make Banana-Zucchini Bread.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/zeSvNV4H\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/zeSvNV4H-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Anna866"},"reviewBody":"<p>This recipe is the best!  One question though, can you make these into muffins? Would they come out as good?<\/p><p><\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"betsyam"},"reviewBody":"Great recipe! I used 3 bananas,1 cup sugar and 1\/2 cup stevia. Turned out great! Will make again! Thanks for sharing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"David497"},"reviewBody":"very good - I did substitute local raw honey for sugar (1&1\/2 cups) and reduced the oil to 1\/2cup to compensate for the extra liquid. Added some vanilla as well as a touch of ground allspice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ajudy1963"},"reviewBody":"I made this just like the recipe said, but baked them in mini loaf pans.  Very tasty!  This recipe is a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nancy936"},"reviewBody":"This recipe is wonderful!  It wasn't difficult to make and it tastes so good.  I noticed at the end that it didn't have any vanilla in it, so I added a little less than a teaspoonful just because.  I have read the reviews now and mine also got very brown and the middle wasn't done, so I may modify the baking time\/temp next time.  I also liked the idea of using some mini chocolate chips and using applesauce instead of the oil as well as cutting out a bit of the sugar.  But there is absolutely nothing wrong with this recipe just as published!  Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"George850"},"reviewBody":"The best I've ever made. I made 6 mini loaves. I took the liberty to add some finely diced coconut and a teaspoon of vanilla as I didn't have nuts.  I'll mKe this again and again! Thank you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susan4011"},"reviewBody":"This is really good.  I cut the sugar in half because 2 cups seems like way too much with the sweetness of bananas.  I also used low PUFA oil (mostly avocado oil, but had to finish it out with a little olive oil.  I also didn't have any pecans, but I'll add them next time because I think they would be a good touch.  Overall, this is a really delicious recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mona483"},"reviewBody":"<p>Great recipe!  How long would we bake it if cooking in a Bundt pan?<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sue619"},"reviewBody":"Absolutely decicious, and I have never made such moist quick breads as these turned out.  My  changes were the sugar,  I used one cup Truvia Sweet Complete and 1\/2 cup brown sugar, packed.  And one tsp. vanilla.  Family and friends loved it.  Thank you, Eva Mae!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"No_Time_To_Cook"},"reviewBody":"Yummy!  I used 3 bananas and about a cup of zucchini only because that's what I had.  Texture was perfect.  Will make again for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lori449"},"reviewBody":"Very good recipe. Read many reviews so I modified a little by using only  1 cup raw blue agave instead of 2 c sugar, added 2 T sugar free vanilla pudding powder & added allspice. Very moist & delicious.  Will definitely make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Valerie8062"},"reviewBody":"<p>This is a solid and very tasty banana zucchini bread recipe! Highly recommend - my picky toddler even liked it!!!! \ud83e\udd70<\/p><p><\/p><p>Side note: I replaced the white sugar with light brown and I used 1\/4c of pecans and 3\/4c walnuts because that was all I had on hand and it was excellent. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wintermom9597@yahoo.com"},"reviewBody":"Made with just two changes - half white, half brown sugar, and no nuts. Shared it with my co-workers and it was a huge hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RUTH564"},"reviewBody":"I used gluten free flour to accommodate my gluten intolerant husband. I added a little bit of coconut (trying to use up things)  with the bananas and zucchini as well. Turned out great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Denise0738"},"reviewBody":"So good!  I'm obsessed with this recipe!  I've made it three times in 2 weeks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Beverly990"},"reviewBody":"<p>Out of pecans so had to substitute walnuts.  Very yummy & will be making again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"<p>Yummy, we enjoy it for breakfast at our house. I decreased the sugar to 1 cup and left out the pecans. 2 eggs were subbed with flax eggs. To learn about the flax egg subsitute go to <\/p><p><a href=\"https:\/\/www.tasteofhome.com\/article\/egg-substitutions-in-baking\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.tasteofhome.com\/article\/egg-substitutions-in-baking\/<\/a> and scroll down to <\/p><p><strong>The Best Egg Substitutes for Breads<\/strong><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sue5971"},"reviewBody":"<p>I made this today using gluten-free flour.  I also used walnuts.  Delicious!!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sharron324"},"reviewBody":"<p>Made it .. so yummy. Because of nut allergy I left them out and increased zucchini. But I think I'll add raisins next time. Also added a splash of vanilla. Best zucchini loaf recipe I've tried.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Saa649"},"reviewBody":"<p>Moist, Rich banana flavor...a new family favorite!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DeAnna783"},"reviewBody":"<p>I love this recipe. My entire family loves it too. YUMMM<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CamilleEvans"},"reviewBody":"I find it so funny that reviewers give five stars to recipes but then go on to say \"and I only modified these three\/four main ingredients...\" that doesn't necessarily help those of us looking for an exact recipe to follow! So this recipe is earning five stars exactly how it is. The *only* change I made was omitting the pecans because I'm not a nut person, and substituting those for chocolate chips because I am definitely a chocolate person. The bread is super moist, doesn't crumble, and tastes absolutely delicious. Great recipe.As someone below me mentioned, the top ended up browning before the bread was finished baking. I put foil on the top of the bread and baked it for an additional 10 minutes. It worked perfectly. This bread won't disappoint!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"VivianVilla"},"reviewBody":"My oven broke down as I was preheating to pop this in.. rather than throw it out, had an idea to place the cakepan into a double boiler with 2 inches hot water, a tea towel over the top of the pan (to absorb the water vapour) then covered with a large bowl.. steamed this for about an hour, turned out even better than the baked version! Was super moist and fluffy, this was one of the best kitchen accidents Ive ever had :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Banana-Zucchini Bread","description":"Check out this video for how to make Banana-Zucchini Bread.","url":"http:\/\/content.jwplatform.com\/videos\/zeSvNV4H-Uot7Fvi8.mp4","duration":"1m20s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/5d232812068tvx4o6220me3k8tl34020.jpg","advertising":"","jw_id":"zeSvNV4H","jw_url":"http:\/\/content.jwplatform.com\/videos\/zeSvNV4H-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/zeSvNV4H\/poster.jpg?width=720","jw_publish_date":"2022-03-23T00:00:00"},"rms_legacy_id":"4512","romance_copy_dek":"Zucchini is our secret weapon for baking perfectly tender, soft banana bread without altering its familiar comforting, sweet taste. 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