Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, zucchini eggplant banana bread. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Zucchini Eggplant Banana Bread is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Zucchini Eggplant Banana Bread is something which I have loved my entire life. They are fine and they look wonderful.
A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you get just a hint of both flavors. While banana bread and zucchini bread are proven standalone favorites, the marriage of the two results in what will undoubtedly be the most moist and flavorful quick bread to ever cross your lips.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have zucchini eggplant banana bread using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Zucchini Eggplant Banana Bread:
- Prepare 4 large eggs
- Take 2/3 cup granulated sugar
- Prepare 1 cup light brown sugar
- Get 1/2 cup melted butter, cooled
- Take 1/2 cup canola oil
- Prepare 1 tbsp vanilla extract
- Take 1 cup seeded, grated, unpeeled zucchini
- Take 1 cup mashed banana
- Take 1 cup peeled, grated eggplant (seeds are ok)
- Take 2 1/2 cup all-purpose flour
- Get 1 1/2 tsp ground cinnamon
- Make ready 1/4 tsp ground ginger
- Take 1/4 tsp ground nutmeg
- Take 1 tsp baking soda
- Make ready 1/4 tsp baking powder
- Prepare 1/2 tsp salt
- Make ready 1 tsp lemon zest (fresh is best)
- Get optional:
- Make ready 1/2 cup chopped walnuts, pine nuts or dried cranberries
- Make ready topping:
- Get 1/2 cup granulated sugar for sprinkling, also optional.
Turn them into this delicious, easy quick bread! Zucchini Banana Bread is tender, moist and loaded with. Zucchini Banana Bread-a blend of your two favorite breads! This easy quick bread is a great way to use up summer zucchini and brown bananas!
Instructions to make Zucchini Eggplant Banana Bread:
- Preheat oven to 325°F
- Place zucchini, eggplant, banana and zest in a large bowl. Add eggs and both sugars. Wisk well.
- Wisk in butter, oil and vanilla. Set aside.
- In a medium bowl sift or wisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.
- Add dry to wet and stir until incorporated. Fold in nuts or cranberries if desired.
- Divide the batter between two smaller sized greased or sprayed loaf pans.
- Sprinkle tops with sugar.
- Bake for 45-60 minutes or until toothpick inserted into center comes out clean.
- Cool and serve.
This Zucchini Banana Bread is great for breakfast or snack time. And go ahead and slather some butter on a warm piece, you will be glad you did! This gluten free and paleo zucchini banana bread is soft and tender, moist, cake-like and has just the right amount of sweetness. Perfect for breakfast toasted and slathered with almond butter or for an afternoon snack. Experiment with adding your favorite mix-ins to this simple grain free, dairy free quick.
So that is going to wrap it up for this special food zucchini eggplant banana bread recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
