Whole Grain Zucchini Banana Bread Recipes

WHOLE WHEAT ZUCCHINI BANANA BREAD

Steps:

• Preheat the oven to 350.
• In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt and mix well.
• In a separate large bowl, mash the bananas and then add the honey, egg, Greek yogurt, milk, vanilla and zucchini and mix well.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• Pour the batter in a well-greased 9x5 bread pan.
• Bake at 350 for 45-50 minutes, until a toothpick in the center comes out clean.
• Let cool in the pan for 5-10 minutes, then turn out and cool completely on a wire rack.
• Store leftovers in the fridge after two days. This bread also freezes great and can be kept 3-5 months in the freezer.

ZUCCHINI BANANA MULTI-GRAIN BREAD

Steps:

• Preheat oven to 400 degrees F. Prepare Multi-Grain Medley according to package directions. Coat a loaf pan with non-stick cooking spray.
• In a large bowl whisk together eggs, sugar and banana. Stir in rice, oil, milk, vanilla, zucchini (should be about 1 1/2 cups of grated zucchini) and walnuts. Add baking mix and stir just until all ingredients are combined. Pour mixture into prepared pan.
• Bake 45 minutes, or until toothpick inserted in center comes out clean.
• Cool 10 minutes then remove from pan and cool on rack.

HEALTHY BANANA ZUCCHINI BREAD

Steps:

• oven to 350ºF and line 9×5 loaf pan with parchment paper; set aside.
• In medium bowl add flour, baking soda, spices and salt; whisk until combined.
• In large bowl combine mashed banana, sugar (if using), honey, oil and vanilla extract. Then whisk in egg until smooth.
• Add half the dry ingredients to the large bowl of wet ingredients, using spatula to gently combine. Add in shredded zucchini and walnuts or chocolate chips (if using) and the rest of the dry ingredients, stirring until just combined - be careful not to over-stir or you'll end up with a tough bread.
• Pour batter into prepared loaf pan and bake for 30 minutes, then another 12-18 minutes covered with foil. Edges should brown and top should be golden. Check center with toothpick to ensure it's done (no wet batter).
• Cool & serve: Allow bread to cool in pan about 30 minutes before removing and slicing.

WHOLE-GRAIN ZUCCHINI BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Prepare loaf pan or muffin tins with cooking spray.
• In a large bowl, beat together bananas, eggs, sugar, vanilla and oil.
• Stir in grated zucchini.
• In a separate bowl combine the remaining ingredients.
• Stir flour mixture into banana mixture.
• Pour into prepared loaf pan or muffin tins.
• Bake approximately 45 minutes for loaf pan and 25 minutes for muffins until a toothpick tests clean.

ZUCCHINI-CARROT-BANANA WHOLE WHEAT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mash banana in a large bowl. Whisk in eggs, sugar, honey, oil, and vanilla extract.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the banana mixture until batter is moistened.
• Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes.

BANANA-ZUCCHINI BREAD

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.

100% WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
• In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
• Add dry ingredients to wet, stirring to combine well.
• Add chopped nuts.
• Bake at 350°F for 45/50 minutes.