Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, zucchini eggplant banana bread. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Zucchini Eggplant Banana Bread is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Zucchini Eggplant Banana Bread is something that I’ve loved my entire life.
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 get started with this particular recipe, we must first prepare a few ingredients. You can cook zucchini eggplant banana bread using 21 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Zucchini Eggplant Banana Bread:
- Prepare 4 large eggs
- Make ready 2/3 cup granulated sugar
- Take 1 cup light brown sugar
- Prepare 1/2 cup melted butter, cooled
- Get 1/2 cup canola oil
- Take 1 tbsp vanilla extract
- Prepare 1 cup seeded, grated, unpeeled zucchini
- Take 1 cup mashed banana
- Get 1 cup peeled, grated eggplant (seeds are ok)
- Get 2 1/2 cup all-purpose flour
- Prepare 1 1/2 tsp ground cinnamon
- Get 1/4 tsp ground ginger
- Take 1/4 tsp ground nutmeg
- Get 1 tsp baking soda
- Prepare 1/4 tsp baking powder
- Make ready 1/2 tsp salt
- Get 1 tsp lemon zest (fresh is best)
- Make ready optional:
- Take 1/2 cup chopped walnuts, pine nuts or dried cranberries
- Make ready topping:
- Take 1/2 cup granulated sugar for sprinkling, also optional.
An easy recipe for Zucchini Banana Bread - a great way to use up zucchini from the garden. It happens every year, so you'd think I'd prepare for it, but for some reason, it always takes me by surprise. We wait and wait for that first zucchini (or tomato, or eggplant…) to be ready for harvesting, and before we know it, we are picking zucchini by the armful. Turn them into this delicious, easy quick bread!
Steps 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.
Sprinkle with buttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices. 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’s going to wrap it up with this special food zucchini eggplant banana bread recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
