Recipe: Tasty Zucchini Eggplant Banana Bread

Zucchini Eggplant Banana Bread. Place zucchini, eggplant, banana and zest in a large bowl. This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

Zucchini Eggplant Banana Bread In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. You can have Zucchini Eggplant Banana Bread using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Zucchini Eggplant Banana Bread

  1. It’s 4 large of eggs.
  2. You need 2/3 cup of granulated sugar.
  3. Prepare 1 cup of light brown sugar.
  4. It’s 1/2 cup of melted butter, cooled.
  5. It’s 1/2 cup of canola oil.
  6. Prepare 1 tbsp of vanilla extract.
  7. You need 1 cup of seeded, grated, unpeeled zucchini.
  8. Prepare 1 cup of mashed banana.
  9. It’s 1 cup of peeled, grated eggplant (seeds are ok).
  10. It’s 2 1/2 cup of all-purpose flour.
  11. Prepare 1 1/2 tsp of ground cinnamon.
  12. Prepare 1/4 tsp of ground ginger.
  13. Prepare 1/4 tsp of ground nutmeg.
  14. You need 1 tsp of baking soda.
  15. It’s 1/4 tsp of baking powder.
  16. You need 1/2 tsp of salt.
  17. It’s 1 tsp of lemon zest (fresh is best).
  18. It’s of optional:.
  19. It’s 1/2 cup of chopped walnuts, pine nuts or dried cranberries.
  20. It’s of topping:.
  21. You need 1/2 cup of granulated sugar for sprinkling, also optional..

In a large bowl, mix together the mashed banana, flaxseed mixture, applesauce, coconut oil and vanilla extract. If you love a moist, homemade, classic banana bread from scratch, you will love this Zucchini Banana Bread. It bakes up to a to a fluffy, dense, flavorful bread that has a vibrant ripe banana taste with a subtle hint of zucchini. In a large bowl, combine sugar, lemon zest, egg, vegetable oil and vanilla and whisk to combine.

Zucchini Eggplant Banana Bread step by step

  1. Preheat oven to 325°F.
  2. Place zucchini, eggplant, banana and zest in a large bowl. Add eggs and both sugars. Wisk well..
  3. Wisk in butter, oil and vanilla. Set aside..
  4. In a medium bowl sift or wisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger..
  5. Add dry to wet and stir until incorporated. Fold in nuts or cranberries if desired..
  6. Divide the batter between two smaller sized greased or sprayed loaf pans..
  7. Sprinkle tops with sugar..
  8. Bake for 45-60 minutes or until toothpick inserted into center comes out clean..
  9. Cool and serve..

Stir in zucchini and mashed banana. Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl; set aside. Whisk eggs, sugar, oil (or melted butter) and vanilla in a medium bowl. Stir in zucchini and banana until well combined. Add the wet ingredients to the flour mixture and stir until just combined.

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