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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%

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Banana Zucchini Bread

Recipe #96994 | 1 hour | 15 min prep | add private note
Margo59

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 (change servings and units)

Ingredients

Directions

  1. 1
    Shred zucchini and set aside.
  2. 2
    Mash bananas and set aside.
  3. 3
    In large mixing bowl, beat eggs, sugar and oil together.
  4. 4
    Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts.
  5. 5
    Mix together.
  6. 6
    Add zucchini and bananas and continue to mix until blended.
  7. 7
    Pour into 2 greased and floured loaf pans.
  8. 8
    Bake in 350 degree oven for 45-55 minutes or till tests done in center with toothpick.
  9. 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: 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!

0 people found this review helpful

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  • 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!

    0 people found this review helpful

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  • 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!

    4 people found this review helpful

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  • 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!

    4 people found this review helpful

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  • Read all 23 reviews

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