Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, zucchini eggplant banana bread. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Zucchini Eggplant Banana Bread is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Zucchini Eggplant Banana Bread is something which I’ve loved my entire life. They’re fine and they look wonderful.
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 recipe, we have to first prepare a few ingredients. You can have zucchini eggplant banana bread using 21 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini Eggplant Banana Bread:
- Prepare 4 large eggs
- Prepare 2/3 cup granulated sugar
- Prepare 1 cup light brown sugar
- Prepare 1/2 cup melted butter, cooled
- Make ready 1/2 cup canola oil
- Make ready 1 tbsp vanilla extract
- Get 1 cup seeded, grated, unpeeled zucchini
- Take 1 cup mashed banana
- Get 1 cup peeled, grated eggplant (seeds are ok)
- Make ready 2 1/2 cup all-purpose flour
- Prepare 1 1/2 tsp ground cinnamon
- Make ready 1/4 tsp ground ginger
- Take 1/4 tsp ground nutmeg
- Get 1 tsp baking soda
- Get 1/4 tsp baking powder
- Make ready 1/2 tsp salt
- Take 1 tsp lemon zest (fresh is best)
- Prepare optional:
- Make ready 1/2 cup chopped walnuts, pine nuts or dried cranberries
- Prepare topping:
- Prepare 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 is going to wrap it up with this special food zucchini eggplant banana bread recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
