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Wednesday, July 30, 2008
Zucchini Banana Bread
Light flavor of zucchini along with sweet grated apple and ripe banana give a lovely moist texture to this lightly sweet bread.
Dry Ingredients needed are
2 cups all-purpose flour
1 cup Whole wheat flour
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup dried cranberries or cherries,chopped
1/4 cup toasted chopped almonds or cashews or walnuts or pecans
Wet Ingredients list
3 large Organic eggs
1/2 cup Extra Virgin Olive oil or vegetable oil
1/2 cup firm packed brown sugar
1 1/2 cup grated zucchini
1 medium Apple Grated with peel on.
2 medium very ripe banana, mashed
To make the bread
Preheat oven to 350 degrees F and place rack in center of oven. Grease a 9 x 5 x 3 inch loaf pan. Set aside.
In a large bowl whisk together the dry ingredients and set aside.
In another bowl ,beat eggs ,oil and Sugar. Fold in the grated zucchini ,apple and mashed banana.
Mix the wet mixture in to the dry mixture and transfer in the greased loaf pan.
Bake in the middle rack until the crush is lightly brown about 45-55 minutes.
Cool for atleast 30 minutes and to get the bread out,loosen the sides using a table knife and flip the pan in to the serving plate or cutting board. Slice and serve with drizzle of pure honey. Stays good in fridge for a week.I enjoy this bread in my breakfast with a glass of milk.
I love to spread some home made blueberry preserves
This bread recipe has been sent for the WBB Summer feast Event