Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, zucchini eggplant banana bread. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Zucchini Eggplant Banana Bread is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Zucchini Eggplant Banana Bread is something which I’ve loved my whole life. They’re fine and they look fantastic.
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 begin with this particular recipe, we must 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:
- Take 4 large eggs
- Get 2/3 cup granulated sugar
- Prepare 1 cup light brown sugar
- Make ready 1/2 cup melted butter, cooled
- Get 1/2 cup canola oil
- Take 1 tbsp vanilla extract
- Make ready 1 cup seeded, grated, unpeeled zucchini
- Make ready 1 cup mashed banana
- Take 1 cup peeled, grated eggplant (seeds are ok)
- Get 2 1/2 cup all-purpose flour
- Make ready 1 1/2 tsp ground cinnamon
- Prepare 1/4 tsp ground ginger
- Prepare 1/4 tsp ground nutmeg
- Take 1 tsp baking soda
- Get 1/4 tsp baking powder
- Make ready 1/2 tsp salt
- Get 1 tsp lemon zest (fresh is best)
- Get optional:
- Make ready 1/2 cup chopped walnuts, pine nuts or dried cranberries
- Take topping:
- Take 1/2 cup granulated sugar for sprinkling, also optional.
This Zucchini Banana Bread is great for breakfast or snack time. And go ahead and slather some butter on a warm piece, you will be glad you did! 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.
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.
This Banana Zucchini Bread will blow your mind away. It's moist, fluffy and a perfect marriage with a cup of coffee! Eat it fresh out-of-the-oven with a pat of butter, or leave it on the counter and sneak a bite every time you walk by. 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.
So that’s going to wrap it up with this special food zucchini eggplant banana bread recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
