Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, zucchini eggplant banana bread. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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. Zucchini Banana Bread-a blend of your two favorite breads!
Zucchini Eggplant Banana Bread is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Zucchini Eggplant Banana Bread is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have zucchini eggplant banana bread using 21 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini Eggplant Banana Bread:
- Make ready 4 large eggs
- Take 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
- Get 1 cup seeded, grated, unpeeled zucchini
- Make ready 1 cup mashed banana
- Make ready 1 cup peeled, grated eggplant (seeds are ok)
- Take 2 1/2 cup all-purpose flour
- Take 1 1/2 tsp ground cinnamon
- Make ready 1/4 tsp ground ginger
- Get 1/4 tsp ground nutmeg
- Get 1 tsp baking soda
- Take 1/4 tsp baking powder
- Make ready 1/2 tsp salt
- Make ready 1 tsp lemon zest (fresh is best)
- Prepare optional:
- Take 1/2 cup chopped walnuts, pine nuts or dried cranberries
- Take topping:
- Take 1/2 cup granulated sugar for sprinkling, also optional.
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. Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist.
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.
The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar. 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. 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.
So that is going to wrap it up for this special food zucchini eggplant banana bread recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
