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Banana Zucchini Bread
RECIPE BY: Margo59
What should I do with one small zucchini and two ripe bananas? Well...I came up with this recipe. It was terrific. Very moist and flavorful. Hope you enjoy.
Posted on: Aug 5, 2004
Ingredients
Directions
1
Shred zucchini and set aside.2
Mash bananas and set aside.3
In large mixing bowl, beat eggs, sugar and oil together.4
Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts.5
Mix together.6
Add zucchini and bananas and continue to mix until blended.7
Pour into 2 greased and floured loaf pans.8
Bake in 350 degree oven for 45-55 minutes or till tests done in center with toothpick.9
Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.
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Featured Reviews for This Recipe
From: Barb Gertz
On Nov 13, 2007
This bread & muffins are delicious, so light & easy to make. Made just like the recipe stated, except used chopped walnuts instead of pecans. I baked 1 loaf of bread & 12 muffins. The banana & zucchini makes a great combination. Thanks Margo, I will definitely be making these again.
From: litlekim48
On Oct 12, 2007
This is absolutely the BEST bread I have ever made. This recipe will be replacing all of my other bread recipe immediately. I also added a half cup of raisins, and it was WONDERFUL! Don't hesitate to try this one!
From: Bippie
On Sep 19, 2006
I added 1 16oz bag of semi-sweet chocolate chips to this recipe and everyone thinks that it should be boxed up and sold. Super easy recipe that works for muffins and a glass 8x8 inch pan. Thanks for having everyone think I'm a cooking goddess!
From: Bev
On Jul 22, 2006
The flavor of this bread combines my two favorites! This bread is so moist and delicious, I am unable to decide which flavor is more pronounced, the banana or the zucchini. I believe this is a winning combination and it works so well, I do not know why I have not seen banana and zucchini together in a recipe before! I changed the steps ever so slightly. I beat the moist ingredients until light and fluffy, then combined the dry together and added all at once, leaving the nuts, banana and zucchini at the end. Thank you so much for sharing this with us, Margo!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (55g) Recipe makes 24 servings |
||
| Calories 215 | ||
| Calories from Fat 117 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.1g | 20% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 162mg | 6% | |
| Potassium 75mg | 2% | |
| Total Carbohydrate 22.9g | 7% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 13.7g | ||
| Protein 2.4g | 4% | |
| Vitamin A 47mcg | 0% | |
| Vitamin B6 0.1mg | 3% | |
| Vitamin B12 0.1mcg | 1% | |
| Vitamin C 1mg | 2% | |
| Vitamin E 2mcg | 7% | |
| Calcium 15mg | 1% | |
| Iron 0mg | 4% | |
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