Best 6 Zucchini Banana Pumpkin Bread Recipes

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Indulge in a trio of delectable treats with our Zucchini Banana Pumpkin Bread extravaganza! Embark on a culinary journey that harmonizes the flavors of zucchini, banana, and pumpkin into a symphony of textures and tastes. Discover the classic Zucchini Banana Bread, a beloved fusion of moist zucchini and sweet banana, complemented by a hint of cinnamon and nutmeg. Relish the Pumpkin Banana Bread, a seasonal delight where pumpkin puree blends seamlessly with ripe bananas, creating a symphony of autumnal flavors. Finally, treat yourself to the ultimate trifecta with our Zucchini Banana Pumpkin Bread, a harmonious blend of all three ingredients, resulting in a moist, flavorful, and visually stunning masterpiece. Each recipe promises an effortless baking experience, requiring simple ingredients and straightforward instructions, ensuring that every bite transports you to a realm of culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI BREAD, PUMPKIN STYLE



Zucchini Bread, Pumpkin Style image

Although I love zucchini bread, I wanted a new way to prepare it. After some thought I decided to try preparing it pumpkin bread style, since they are both in the squash family. I boiled my zucchini (skins attached), and then pureed it. It is so similar to pumpkin bread in texture, and the taste... it is out of this world.

Provided by Paula Coley

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h15m

Yield 36

Number Of Ingredients 11

3 medium zucchini, cut into chunks
4 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves
1 ½ cups vegetable oil
6 eggs
4 cups white sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 9x5 inch loaf pans, and set aside.
  • Place the zucchini chunks into a saucepan, and cover with water. Bring to a boil and cook until the zucchini are tender, about 5 minutes. Drain the zucchini, place them in a blender, and blend until they are pureed, about 2 minutes. Let the zucchini puree cool for about 10 minutes.
  • Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl, and stir to eliminate lumps.
  • Place the zucchini puree in a large bowl, and whisk in the oil, eggs, and sugar. Beat in the flour mixture to form a thick batter.
  • Divide the batter evenly among the prepared loaf pans, and bake in the preheated oven until the tops are lightly browned and the loaves spring back when gently pressed, 45 minutes to 1 hour. A toothpick inserted into the center should come out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 35.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 183.5 mg, Sugar 22.6 g

BANANA-ZUCCHINI BREAD



Banana-Zucchini Bread image

My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. -Eva Mae Hebert, Lafayette, LA

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

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 vegetable oil
1-1/2 cups shredded unpeeled zucchini
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 193 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN ZUCCHINI BREAD/ CAKE



Pumpkin Zucchini Bread/ Cake image

When a craving for zucchini bread collides with leftover pumpkin...

Provided by Dubby Jr

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

3 cups all-purpose flour
1 ½ tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 ¼ cups white sugar
½ cup vegetable oil
½ cup canned pumpkin
1 tablespoon vanilla extract
2 ½ cups grated zucchini
1 cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
  • Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
  • Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
  • Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 65.1 g, Cholesterol 46.5 mg, Fat 17.2 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 360.9 mg, Sugar 38.9 g

PUMPKIN ZUCCHINI BREAD



Pumpkin Zucchini Bread image

Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 14

3 large eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts

Steps:

  • In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Nutrition Facts : Calories 176 calories, Fat 9g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN BANANA ZUCCHINI SPICE BREAD



Pumpkin Banana Zucchini Spice Bread image

I've been working on perfecting this recipe for a few years. If my family & extended family's picky toddlers & even pickier teens who'll literally LIVE on it while it lasts are any indication... then by goodness I think I've got it! So easily interchangeable with whatever you have on hand. Ex: Pumpkana; Nanacchini; Zumpkin... I have no end of fun inventing names for various mixes lol & of course you can always use just pumpkin, just bananas, etc.

Provided by Ozarkldy

Categories     Quick Breads

Time 1h15m

Yield 2 loaves, 24-30 serving(s)

Number Of Ingredients 17

4 eggs (I use large)
1/2 cup milk (I use 2%)
1/2 cup vegetable oil
1/2 cup applesauce (I keep those single serving ones on hand so I don't need to use a whole jar before it spoils)
1/2 cup butter (soft not melted)
1 1/2 cups white sugar
1 1/2 cups brown sugar (not packed, just scooped like the white)
2 -3 cups bananas (however you wish to break it down) or 2 -3 cups zucchini (however you wish to break it down)
2 teaspoons vanilla (I'm a stickler for real vanilla in baking)
3 cups all-purpose flour (SIFTED)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt (or I use just a dash of natural sea salt)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Preheat oven to 350. Don't be afraid to leave the mixer in the cupboard! I always stir this up by hand w/ no trouble & I have rheumatoid arthritis.
  • In large mixing bowl combine: eggs, milk, oil, applesauce, butter, sugars, pumpkin etc., vanilla. I usually give each ingredient a good stirring before adding the next one. Mix well.
  • In separate bowl combine & mix dry ingredients. If you don't have a flour sifter, hold a whisk over measuring cup & sprinkle flour above it. It makes SO much difference to sift your flour. If you simply cannot do it, then cut flour back about 1/4 cup. Gradually add flour mix to first mixing bowl & beat together until smooth.
  • Grease & flour 2 loaf pans & evenly divide batter among them. Bake for 50-60 minutes until toothpick test comes out clean. Allow to cool 15-20 minutes (If you can wait that long!) and invert pans to rack to complete cooling. You'll likely need to run knife around edges & tap or even bang on the bottom a bit to remove.
  • Slice & Serve. Because it is such a moist bread, I always bag the 2nd loaf & hold it in the fridge until we finish the 1st loaf, just to guard against spoilage. I've heard it freezes lovely as well, but I've never made enough that it lasted long enough for me to try.
  • Note: This will be my first try at posting a recipe, though I've been lurking & gleaning marvelous ones for ages on here. I'm from that sect of guard your recipes or don't give exact instructions, lol -- however, it occurred to me it was time to share back -- hope you all enjoy! -Oz.

Nutrition Facts : Calories 255.5, Fat 9.6, SaturatedFat 3.4, Cholesterol 41.9, Sodium 271, Carbohydrate 40.2, Fiber 0.7, Sugar 26.1, Protein 3

ZUCCHINI-BANANA-PUMPKIN BREAD



Zucchini-Banana-Pumpkin Bread image

Make and share this Zucchini-Banana-Pumpkin Bread recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 1h

Yield 1 loaf

Number Of Ingredients 14

1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
1/2 cup evaporated milk
3/4 cup real pumpkin (canned)
1/4 cup brown sugar
1 very ripe banana, mashed
1/2 cup zucchini, grated
1/4 cup butter, melted
1 egg
1 tablespoon vanilla extract
1/4 cup water

Steps:

  • Prepare bread pan by spraying with cooking spray.
  • Put aside.
  • Preheat oven to 375 degrees F.
  • Mix flour,baking powder, 1/2 tsp cinnamon, salt, sugar, and evaporated milk together in a large mixing bowl.
  • Mix pumpkin, mashed banana, zucchini, butter, egg,vanilla extract and water, in a bowl.
  • When incorporated add all at once to the flour mixture.
  • (Mixture will be stiff).
  • Pour into pan and top with mixture of brown sugar and 1/2 tsp cinnamon.
  • Put in oven and cook for 40-45 minutes or until a toothpick comes out clean from middle.

Tips:

  • Ensure ripe bananas: Use ripe bananas with brown spots for a sweeter and moister bread.
  • Grate zucchini and pumpkin: Grating zucchini and pumpkin ensures they blend well into the batter and provide a smooth texture.
  • Measure flour correctly: Accurately measure flour using the spoon-and-level method to avoid a dense or dry loaf.
  • Don't overmix the batter: Mix the batter just until the ingredients are combined to prevent a tough crumb.
  • Bake at the right temperature: Bake the bread at 350°F (175°C) for about 1 hour or until a toothpick inserted in the center comes out clean.
  • Let it cool before slicing: Allow the bread to cool completely before slicing to maintain its shape and texture.

Conclusion:

Zucchini banana pumpkin bread is a delicious and nutritious treat that combines the flavors of zucchini, banana, and pumpkin. By following these tips and the detailed recipe provided in the article, you can create a moist, flavorful, and healthy loaf of bread that is perfect for breakfast, snacks, or dessert. Experiment with different add-ins, such as nuts, seeds, or dried fruits, to create your own unique variation of this classic recipe.

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