1 of 2 photos
| 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.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
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: Sug@rluvr
On May 13, 2009
Didn't use the nuts and subbed 1/2 c applesauce and 1/2 c oil. Turns out great!
From: Kareniscooking
On Nov 29, 2008
Found myself Thanksgiving morning with only 2 bananas and zucchini - same as the original poster - so I gave it a try. Took one loaf with me to my in-laws for dinner thinking it would be more than enough. There was not one crumb left when dinner was over and we had a ton of food! Everyone raved about it. I did make the following substitutions to make it healthier: replaced half of the oil with applesauce (1/2C each), replaced 1 of the eggs with Egg Beater and left out the nuts due to family allergy. This bread was incredibly moist and I was so glad I had one loaf left at home for us to enjoy later!
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!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved