Zucchini Banana Bread

What can you do with a pile of bananas and a big slab of zucchini sitting in front of you? You make Zucchini Banana Bread, of course!

Well, at the very least this is what most people would assume and think that you ought to as well since this bread is absolutely crazy good! But what if you don’t like banana bread?

Well, that’s okay because there are plenty of other superfood recipes out there that can replace that tasty old banana bread. Zucchini Banana Bread is an oldie but a goodie.

We’ve all had that one day where we crave just a bit of bread, but all the stores are full of super expensive brands, so how can we justify splurging on something that may not even be all that healthy? Bananas are bursting with healthy monounsaturated fat, fiber, potassium and protein, making them a fantastic addition to any diet.

This super tasty, quick bread made with mashed banana is made to resemble the sweet, crave-worthy treat we all remember from our youth – but now it’s having a makeover, with a fresh, pale, lemon zest flavor that makes it a real head turner! Zucchini Banana Bread – a perfect combination of your favorite breads!

For those of you who don’t like banana bread, you have come to the right place. This super easy quick bread is great for when you want to incorporate zucchini into your diet:) I love it whenever foods play well together:) both of my boys loves it when foods play well together:)

Zucchini Banana Bread

Recipe by TiffanieCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

You all know about my love affair with banana bread, but did you know that I also have one with zucchini bread?

Ingredients

  • 1 1/2 cups all purpose flour

  • 1 cup of sugar

  • 1 (heaping) teaspoon of ground cinnamon

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 egg

  • 3 mashed, overripe bananas

  • 1/2 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 cup of shredded zucchini

Directions

  • Preheat the oven to 325°. Grease 3 mini loaf pans (5 3/4 inch x 3 inch) or two medium loaf pans. I like to line mine with parchment paper for easier removal, that is optional.
  • Mash up your bananas. Add the egg, oil, and vanilla and mix well. Add in the dry ingredients and gently fold it in until just combined. Don’t over mix. Fold in the shredded zucchini.
  • Bake for about 30-35 minutes (more mini loaf pans) or until a toothpick inserted into the center comes out clean.
  • Enjoy!

Reference : rumblytumbly.

 

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