Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, zucchini eggplant banana bread. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Zucchini Eggplant Banana Bread is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Zucchini Eggplant Banana Bread is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. 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:
- Get 4 large eggs
- Make ready 2/3 cup granulated sugar
- Get 1 cup light brown sugar
- Prepare 1/2 cup melted butter, cooled
- Take 1/2 cup canola oil
- Get 1 tbsp vanilla extract
- Get 1 cup seeded, grated, unpeeled zucchini
- Make ready 1 cup mashed banana
- Prepare 1 cup peeled, grated eggplant (seeds are ok)
- Make ready 2 1/2 cup all-purpose flour
- Take 1 1/2 tsp ground cinnamon
- Take 1/4 tsp ground ginger
- Take 1/4 tsp ground nutmeg
- Get 1 tsp baking soda
- Make ready 1/4 tsp baking powder
- Make ready 1/2 tsp salt
- Prepare 1 tsp lemon zest (fresh is best)
- Take optional:
- Prepare 1/2 cup chopped walnuts, pine nuts or dried cranberries
- Get topping:
- Make ready 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.
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.
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 this up with this special food zucchini eggplant banana bread recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more 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. Thank you for reading. Go on get cooking!
