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.
BANANA ZUCCHINI BREAD
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.
Provided by Margo59
Categories Quick Breads
Time 1h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Shred zucchini and set aside.
- Mash bananas and set aside.
- In large mixing bowl, beat eggs, sugar and oil together.
- Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts.
- Mix together.
- Add zucchini and bananas and continue to mix until blended.
- Pour into 2 greased and floured loaf pans.
- Bake in 350 degree oven for 45-55 minutes or till tests done in center with toothpick.
- Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.
Nutrition Facts : Calories 214.9, Fat 13.1, SaturatedFat 1.7, Cholesterol 23.2, Sodium 162.8, Carbohydrate 22.9, Fiber 1.1, Sugar 13.7, Protein 2.4
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
LIGHTER ZUCCHINI BANANA BREAD
This is a moist flavorful bread that combines the great taste and healthy benefits of zucchini and bananas. I received this recipe from my aunt Ann. This makes 2 loaves
Provided by Chris from Kansas
Categories Quick Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs.
- Add sugar, oil, applesauce and bananas.
- Mix well.
- Add vanilla.
- In separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- Stir into wet mixture just until moistened.
- Add zucchini and nuts.
- Pour into 2 greased 9X5 inch loaf pans.
- Bake at 350 for 50 minutes or until toothpick inserted in center comes out clean.
CALEY'S CLASSIC ZUCCHINI BREAD
A sweet cinnamon-y zucchini bread that makes use of all the leftover zucchini from my family's garden. My whole family loves this bread and begs me to make it as soon as the zucchinis are harvested! Pecans can be used in place of walnuts if preferred.
Provided by mouse1493
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
- Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
- Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 38.3 g, Cholesterol 34.9 mg, Fat 17.2 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 246.6 mg, Sugar 25.5 g
ZUCCHINI BANANA BREAD
This is an adapted version using whole grains and natural sugars, but it still retains plenty of flavor and moisture. Feel free to omit the brown sugar and increase the maple syrup to 3/4 cup. The bread is best warm with butter.
Provided by HomeFryMama
Categories Quick Breads
Time 55m
Yield 2 loaves, 32 serving(s)
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, maple syrup, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the nuts and dates, if using. 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 45 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
Nutrition Facts : Calories 147.8, Fat 7.1, SaturatedFat 1, Cholesterol 19.8, Sodium 139.4, Carbohydrate 19.8, Fiber 2.1, Sugar 8.6, Protein 2.9
BEST EVER CLASSIC BANANA BREAD
Our recipe for Banana Bread is incredibly moist and delicious. Country Crock® Spread and ripe bananas make this banana bread naturally sweet and rich. Perfect for breakfast, dessert, or an afternoon snack.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 1h35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional Country Crock® Spread; set aside.
- Combine mashed bananas, Country Crock® Spread, brown sugar, eggs, and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan.
- Bake for 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 37.4 g, Cholesterol 31 mg, Fat 1.1 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 0.3 g, Sodium 169.7 mg, Sugar 17.7 g
CLASSIC ZUCCHINI BREAD
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.
Provided by Alison Roman
Categories quick breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
- Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
- Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
- Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
- Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
- Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
- Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
- Let cool completely on a wire rack before removing from the loaf pan.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
BANANA ZUCCHINI APPLESAUCE BREAD
The substitutions I ended up having to make on mumoftwo's "Banana Zucchini Muffins" recipe with some extra ingredients. It became great preworkout fuel, but it was rather bland and too moist. I suggest following her original recipe.
Provided by ldanhauer
Categories Quick Breads
Time 45m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 13
Steps:
- 1Oven at 350°F
- 2Spray bread pan with non-stick cooking spray.
- 3Mix banana and zucchini. Add egg and applesauce.
- 4 In a seperate bowl, combine flour, baking soda, baking powder, oatmeal, and salt
- 5Add dry ingredients to wet ingredients, stirring until just combined.
- 6Bake about 45 minutes.
- 7Let rest for 5 minutes, and then cool on rack.
- 8 make glaze by heating in microwave for about 15 seconds.
Nutrition Facts : Calories 77, Fat 1, SaturatedFat 0.2, Cholesterol 11.8, Sodium 175.1, Carbohydrate 15.2, Fiber 1.7, Sugar 3.3, Protein 2.6
BANANA BRAN ZUCCHINI BREAD
This is extremely moist and gets you fiber from not only fruits AND veggies, but bran AND whole wheat too! It is truly a guilt free comfort food, and because it is low fat, it is even yummier the day after. Feel free to cut down on the sugar or maple syrup by personal preference.
Provided by smiithh
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h20m
Yield 20
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
- Stir together the pumpkin, banana, egg, and egg whites in a large bowl. Beat in maple syrup, sugar, and vanilla; the batter should be a bit frothy. Stir in zucchini; set aside.
- Mix flour, bran, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and allspice in a separate bowl. Gradually add the flour mixture to the zucchini mixture, stirring just to moisten all ingredients. Over-mixing the batter will make it tough.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool completely before cutting into squares.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 24.6 g, Cholesterol 9.3 mg, Fat 0.6 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 205.9 mg, Sugar 13.7 g
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