Zucchini Banana Bread Recipes
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
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.
ZUCCHINI BANANA BREAD
The BEST healthy Zucchini Banana Bread. Super easy, moist, and lightly spiced with cinnamon. Made from wholesome ingredients and so delicious!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan with nonstick spray. Line with parchment paper so that the paper overhangs two sides like handles, then lightly grease again.
- Thoroughly squeeze the shredded zucchini with a paper towel to remove as much excess water as possible. Repeat as needed.
- In the bowl of a standing mixer or a large mixing bowl, beat the mashed banana with the honey, coconut sugar, coconut oil, and vanilla extract until smooth. (You can also use a whisk and some elbow grease and mix the batter by hand.) Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then mix again until smoothly combined. If the coconut oil does resolidify, microwave the bowl in 10-second bursts, just until the coconut oil reliquifies.
- Sprinkle the cinnamon, nutmeg, baking soda, baking powder, and salt over the top of the batter. Mix to combine. Sprinkle the flour evenly over the top, then mix on very low speed, just until the flour disappears. By hand, fold in the zucchini and the nuts or chocolate chips (if using), stopping as soon as it's mostly evenly blended. Do not overmix. The batter will be thick.
- Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick or thin, sharp knife such as a paring knife inserted in the center comes out clean two tests in a row. (You want to test for a clean knife more than once, as moist quick breads can be tricky to tell; if in doubt, take the bread's temperature on an instant-read thermometer. It's done when it reaches 195 degrees F.). I like to check the bread at the 30-minute mark and tent it with aluminum foil if the bread is browning too quickly at the corners, then continue baking as directed.
- Once the bread is baked, place the pan on a wire rack and let cool for 15 minutes. Lift the bread from the pan using the parchment paper, and place the loaf on the rack to finish cooling completely. Slice and enjoy!
Nutrition Facts : ServingSize 1 slice (of 10), without mix-ins, Calories 212 kcal, Carbohydrate 36 g, Protein 5 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 33 mg, Fiber 3 g, Sugar 15 g, TransFat 0.003 g, UnsaturatedFat 1.3 g
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.
ZUCCHINI BANANA MULTI-GRAIN BREAD
Save those bananas! Here's a delicious zucchini bread with just the right touch of whole grains added. Perfect with walnuts or even chopped pecans.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 30 g, Cholesterol 46.9 mg, Fat 8.6 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 425.4 mg, Sugar 11.1 g
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