Blueberry, Zucchini and Banana Bread
This came from my "dibs and dabs" of ingredients that I need to use. I had two zucchini from my brother-in-law, two over ripe bananas and a pint of blueberries left over from another recipe. I liked bread from each of these ingredients but decided to experiment with adding them all together. Overall, I think this came out great and hope those of your trying it will think so too!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 1/4 cups white sugar
- 1 teaspoon lemon juice
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 3 eggs lightly beaten
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
- 2 -3 ripe bananas mashed
- Carbohydrate 329.729593172576 g
- Cholesterol 69.9895833300196 mg
- Fat 68.4337525526388 g
- Fiber 11.3730168861322 g
- Protein 28.9302450185754 g
- Saturated Fat 19.2028270869956 g
- Serving Size 1 1 Loave (915g)
- Sodium 2795.23687794407 mg
- Sugar 318.356576286443 g
- Trans Fat 3.0541044176868 g
- Calories 2033 calories
Preheat oven to 350 degrees. Spray Pam cooking oil in two loaf pans. In a large bowl, beat together the eggs, oil, vanilla, zucchini, bananas, lemon juice and sugar. In a different bowl, mix in the flour, salt, baking powder, baking soda, and cinnamon. Begin incorporating the dry ingredients into the wet. Add 1/4 of the dry ingredients into the wet and mix. When well mixed, add another 1/4th of the ingredients until all have been mixed together. Gently fold in the blueberries. Transfer to the prepared loaf pans. Bake 60 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
