Chocolate Zucchini Banana Bread Recipes
BANANA-ZUCCHINI BREAD
A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you get just a hint of both flavors.
Provided by heather duncan
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h5m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
- In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 40.2 g, Cholesterol 27.9 mg, Fat 11.1 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 229.6 mg, Sugar 20.9 g
CHOCOLATE ZUCCHINI BANANA BREAD
I found this on another website and thought it sounded wonderful! I haven't tried it yet, but it combines some of my favorite things; plus it will help use up all the zucchini in my garden.
Provided by MegLStein
Categories Breads
Time 1h
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. In one bowl, mix the eggs, cooking oil, mashed banana, vanilla, zucchini, and sugar. Let it set until the sugar has partly dissolved (about 15 minutes). Mix in melted chocolate (chocolate will not dissolve completely, giving the bread a slightly marbled look).
- In another bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, and nuts.
- Sift the dry ingredients slowly into the wet ingredients. Stir until just mixed and pour into loaf pans coated in baking spray. Bake for approximately one hour. Makes two loaves.
Nutrition Facts : Calories 166.5, Fat 4.6, SaturatedFat 1.4, Cholesterol 23.2, Sodium 160.2, Carbohydrate 30.2, Fiber 2.5, Sugar 17.8, Protein 3.3
BANANA-ZUCCHINI BREAD
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
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.
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