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
ZUCCHINI BANANA BREAD
I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. -Donna Hall, Wolfforth, Texas
Provided by Taste of Home
Time 55m
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts., Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 175 calories, Fat 9g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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
ZUCCHINI BANANA BREAD
An interesting combination of ingredients makes this bread great for using up some of the leftover banana and zucchini in your fridge.
Provided by Abby2495
Categories Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Grease and flour 2 9x5-inch loaf pans.
- Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl.
- Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl.
- Stir the flour mixture into the wet mixture.
- Fold the zucchini, walnuts, and coconut into the batter until evenly combined.
- Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
- Cool in the pans for 25 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 2735.7, Fat 112, SaturatedFat 21.2, Cholesterol 279, Sodium 2284.1, Carbohydrate 409.5, Fiber 22.2, Sugar 243.8, Protein 43.4
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
More about "lighter zucchini banana bread recipes"
RECIPE MAKEOVER: LIGHTER ZUCCHINI QUICK BREAD | COOKING …
From cookinglight.com
ZUCCHINI BANANA BREAD RECIPE | EATINGWELL
From eatingwell.com
MINI BANANA BREAD LOAVES - JUST A TASTE
From justataste.com
26 BEST ZUCCHINI BREAD RECIPES - HOME STRATOSPHERE
From homestratosphere.com
ZUCCHINI BANANA BREAD - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
BANANA-ZUCCHINI BREAD RECIPE | ALLRECIPES
From stage.element.allrecipes.com
ZUCCHINI BANANA BREAD RECIPE - MASHED.COM
From mashed.com
LIGHTER ZUCCHINI BANANA BREAD RECIPE - WEBETUTORIAL
From webetutorial.com
THE BEST ZUCCHINI BANANA BREAD RECIPE - DELIGHTFUL E MADE
From delightfulemade.com
BANANA ZUCCHINI BREAD - MAE'S MENU
From maesmenu.com
LIGHTER ZUCCHINI BANANA BREAD RECIPE - BAKING.FOOD.COM
From pinterest.com
ZUCCHINI BANANA BREAD RECIPE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
BANANA ZUCCHINI BREAD - SIX CLEVER SISTERS
From sixcleversisters.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #for-large-groups #healthy #breads #fruit #vegetables #oven #dietary #low-saturated-fat #quick-breads #low-in-something #tropical-fruit #bananas #squash #equipment #number-of-servings #4-hours-or-less
You'll also love