Zucchini Banana Bread
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 egg
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 cup chopped walnuts
- 1/2 cup canola oil
- 1-1/2 cups all-purpose flour
- 1 cup shredded zucchini
- 1 cup mashed ripe bananas
- 1/2 teaspoon banana extract
- Carbohydrate 21.8905073051788 g
- Cholesterol 81.8861111100065 mg
- Fat 79.9767876577357 g
- Fiber 4.18544471615871 g
- Protein 6.808458117421 g
- Saturated Fat 23.0173563661221 g
- Serving Size 1 1 mini loaves (6 slices each). (273g)
- Sodium 18841.403551206 mg
- Sugar 17.7050625890201 g
- Trans Fat 3.80264978296542 g
- Calories 805 calories
In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts., Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325degrees 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.
