Zucchini Banana Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 18
- 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 3.64841788419647 g
- Cholesterol 13.6476851850011 mg
- Fat 13.3294646096226 g
- Fiber 0.697574119359785 g
- Protein 1.13474301957017 g
- Saturated Fat 3.83622606102036 g
- Serving Size 1 1 serving (46g)
- Sodium 3140.23392520101 mg
- Sugar 2.95084376483668 g
- Trans Fat 0.63377496382757 g
- Calories 134 calories
Directions 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 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each). Originally published as Zucchini Banana Bread in Cooking for 2 Spring 2007, p33 Nutritional Facts 1 slice equals 175 calories, 9 g fat (1 g saturated fat), 12 mg cholesterol, 116 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit. Print Add to Recipe Box Email a Friend
