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| 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% | |
Banana Zucchini Bread
By: Margo59
Aug 5, 2004
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.
SERVES 24 , 2 loaves
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 2 cups flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 cup raw zucchini, shredded
- 1 cup mashed ripe banana
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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Browse similar recipes by category
- Course > Breads > Quick Breads
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Fruit
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Brunch
Featured Reviews for This Recipe
From: Chef #862526
On Aug 30, 2009
Excellent!!! I made muffins instead, but make sure you change the time to 20 minutes. Great use for my overripe bananas and fresh zucchini.
From: kansasmama
On Aug 29, 2009
This bread tastes great! I made 4 mini loaves in my Pampered Chef stoneware. The only reason I gave it 4 stars instead of 5 was because the outside started to get too brown while the inside of the middle wasn't done. Could have been my fault... not sure but the taste was still amazing and I'll definitely try it again!
From: southwest culinarian
On Aug 22, 2008
turn this recipe up a few notches....I used 1/2 c of brown sugar and the remainder left as white sugar, increased the cinnamon to 4 teaspoons added 1 tsp freshly ground nutmeg increased the vanilla to 4 teaspoons....it was fantastic!...made sure to cook till just barely done...to make sure it was extra moist!
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!
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