Zucchini Banana Bread
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
YIELD: 3 mini loaves (6 pieces each).
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
Ingredients
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1-1/2 cups all-purpose flour
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1 cup sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 large egg, room temperature
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1 cup mashed ripe bananas
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1/2 cup canola oil
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1/2 teaspoon banana extract
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1/2 teaspoon vanilla extract
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1 cup shredded zucchini
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1/2 cup chopped walnuts
Directions
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1.
In a large bowl, combine the first 6 ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.
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2.
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
1 piece: 175 calories, 9g fat (1g saturated fat), 12mg cholesterol, 116mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.
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