WHOLE-GRAIN ZUCCHINI BANANA BREAD
This is adapted from a recipe I found in a pregnancy book. It is WONDERFUL! It's good hot, cold or room temperature. It's good plain or with butter. The original recipe doesn't use any sugar but I didn't think I'd like it without it.
Provided by Engrossed
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
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.
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Abii Khalifa
[email protected]This recipe is a keeper! I'll definitely be making it again.
Kieron Miller
[email protected]I'm not a big fan of zucchini, but this bread was surprisingly good!
Shonuff Pimpin
[email protected]This bread is a great way to use up leftover zucchini.
Bruce Schwarze
[email protected]I wasn't impressed with this recipe. The bread was dry and lacked flavor.
Doreen Mushoriwa
[email protected]This is my go-to recipe for zucchini banana bread. It's always moist and flavorful.
cam Munro
[email protected]I've made this bread several times and it's always a hit with my family and friends.
Katron Richard
[email protected]Easy to make and delicious!
Rafaqat Rajpoot
[email protected]This bread was a bit too dry for my taste.
Karen Tate
[email protected]I love that this recipe uses whole grain flour and zucchini. It's a healthier alternative to traditional banana bread.
Ackeem Petterson
[email protected]I made this bread with whole wheat flour and it was still delicious! I also added some chocolate chips and nuts.
Georgia Goldstone
[email protected]This zucchini banana bread turned out moist and flavorful! I followed the recipe exactly and it came out perfect. I'll definitely be making this again.