Zucchini Banana Bread | Easy and Healthy Recipe | cheekygloria
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Preheat the oven to 350°F (180ºC). Line a 9-by-5-inch loaf pan with parchment paper. In a large bowl, stir together zucchini, banana, sugar, oil, vanilla and egg.
In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Whole wheat zucchini banana bread is a healthy breakfast or snack that’s super light and flavorful with no butter or oil. Prep Time 15 minutes.
Cook Time 45 minutes. Total Time 1 hour. Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl.
Stir into the banana mixture until batter is moistened. Step 4 Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Zucchini Banana Bread is healthy, moist, and delicious. Made with whole wheat flour and sweetened with honey, it’s the perfect way to use up abundant zucchini and overripe bananas! ‘Tis the season when I’m seeing friends and neighbors overrun by a.
As soon as I stumbled on this Whole Wheat Zucchini Banana Bread I knew that was what I’d be making. To me, summer always equals zucchini bread because there are just so many of them available! This month, it just so happened that I had a few blackened bananas sitting around after our trip to Hawaii so I knew this would be the perfect combo. White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
For best results, use the ripest, darkes. Preheat oven to 350. Lightly grease a standard-sized loaf pan. Beat together the eggs, honey, banana, brown sugar, and vanilla until well-combined. In a medium-sized bowl, sift together the flours, salt, baking powder, baking soda, and cinnamon.
Gluten Free Zucchini Banana Bread: Make the Paleo Zucchini Bread (linked above) or replace the white whole wheat flour in this recipe with a 1:1 all purpose baking blend like this one. Chocolate Chip Zucchini Banana Bread: Add 1/2 cup regular chocolate chips or. Set aside. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla.
Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well.
Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture.
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