Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, zucchini eggplant banana bread. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Zucchini Eggplant Banana Bread is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Zucchini Eggplant Banana Bread is something that I have loved my entire life.
A combination of two favorites: banana nut bread and zucchini bread. Sprinkle with buttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices.
To get started with this 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 it.
The ingredients needed to make Zucchini Eggplant Banana Bread:
- Make ready 4 large eggs
- Make ready 2/3 cup granulated sugar
- Prepare 1 cup light brown sugar
- Make ready 1/2 cup melted butter, cooled
- Take 1/2 cup canola oil
- Prepare 1 tbsp vanilla extract
- Make ready 1 cup seeded, grated, unpeeled zucchini
- Get 1 cup mashed banana
- Take 1 cup peeled, grated eggplant (seeds are ok)
- Prepare 2 1/2 cup all-purpose flour
- Prepare 1 1/2 tsp ground cinnamon
- Get 1/4 tsp ground ginger
- Make ready 1/4 tsp ground nutmeg
- Prepare 1 tsp baking soda
- Prepare 1/4 tsp baking powder
- Get 1/2 tsp salt
- Prepare 1 tsp lemon zest (fresh is best)
- Prepare optional:
- Prepare 1/2 cup chopped walnuts, pine nuts or dried cranberries
- Get topping:
- Get 1/2 cup granulated sugar for sprinkling, also optional.
And go ahead and slather some butter on a warm piece, you will be glad you did! An easy recipe for Zucchini Banana Bread - a great way to use up zucchini from the garden. Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist. The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar.
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.
Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking. 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 exceptional food zucchini eggplant banana bread recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
