Incredibly Moist Zucchini Banana Bread
Incredibly Moist Zucchini Banana Bread is a dairy free and lacto ovo vegetarian morn meal. For 58 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 10g of fat, and a total of 357 calories. This recipe serves 12. 620 people have tried and liked this recipe. Head to the store and pick up ground cinnamon, baking soda, vegetable oil, and a few other things to make it today. It is brought to you by Bakerette. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is solid. Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting, Moist Banana Bread, and Moist Banana Bread are very similar to this recipe.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 medium ripe bananas, mashed (about 1 cup)
4 eggs
3 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1 cup pecans or walnuts, chopped
1 teaspoon salt
1 cup vegetable oil
1 1/2 cups zucchini, shredded
Equipment:
loaf pan
oven
whisk
aluminum foil
plastic wrap
toothpicks
wire rack
Cooking instruction summary:
Prepare two 9 x 5-inch loaf pans with grease and flour. Preheat oven to 350 degrees F.Stir together flour, baking powder, baking soda, cinnamon and salt and set aside.Whisk together eggs, sugar and oil until smooth and creamy. Fold in mashed bananas and mix well.Add the liquid mixture to the flour mixture and stir just until the dry ingredients are moist**. Fold in zucchini and nuts.Pour the batter into prepared loaf pans and bake for approximately 50-60 minutes or until a toothpick entered in the center of the bread comes out clean.Slightly cool the bread for 10 minutes before inverting onto a wire rack to cool completely. If you have any bread leftover :), wrap tightly in plastic wrap and then in aluminum foil and store at room temperature up to 5 days on in the freezer up to 3 months.
Step by step:
1. Prepare two 9 x 5-inch loaf pans with grease and flour. Preheat oven to 350 degrees F.Stir together flour, baking powder, baking soda, cinnamon and salt and set aside.
2. Whisk together eggs, sugar and oil until smooth and creamy. Fold in mashed bananas and mix well.
3. Add the liquid mixture to the flour mixture and stir just until the dry ingredients are moist**. Fold in zucchini and nuts.
4. Pour the batter into prepared loaf pans and bake for approximately 50-60 minutes or until a toothpick entered in the center of the bread comes out clean.Slightly cool the bread for 10 minutes before inverting onto a wire rack to cool completely. If you have any bread leftover :), wrap tightly in plastic wrap and then in aluminum foil and store at room temperature up to 5 days on in the freezer up to 3 months.
Nutrition Information:
covered percent of daily need
