Zucchini Banana Bread Recipes
So many of us love banana bread; we also love zucchini bread. Combine
your loves into a delicious loaf of zucchini banana bread. It is a
delicious and healthful snack that your whole family will enjoy.
Zucchini is a truly amazing vegetable. It provides so many benefits.
Zucchini is found in abundance during its peak season which is summer.
Resembling a long cucumber, a zucchini is approximately 6 to 8 inches
long. Zucchini is a staple in American, Australian and Mexican cuisine.
Zucchini is worth trying if you never done so. Firstly, 100 grams of
zucchini has no fat and only 18 calories. It is a very low calorie food
which is extremely good for those of us who are watching our weight.
Zucchini is also an excellent source of manganese and potassium.
Fortified cereal for breakfast is great, but sometimes it can be loaded
with sugars and chemicals. Try zucchini; it provides a lot of the daily
minerals and vitamins that is recommended. It is a rich source of
vitamins A, B1, B6, C and K. In addition, zucchini contains the
essentials of fiber, phosphorous, copper, folate, zinc, iron, calcium,
riboflavin and niacin. Compare the nutritional content of zucchini to
your box of cereal. You will be impressed.
While you may see it is great that it contains all these vitamins and
minerals, consider what these vitamins and minerals that are in zucchini
can do for your body. These are anti-aging properties which can assist
memory function. Zucchini can aid in brain cell construction. The
vitamins in zucchini can help to sharpen vision and reduce the effects
of various eye stresses such as working on a computer too much!
Besides the benefits, the taste of banana zucchini bread is so
flavorful. Warm from the oven, the whole kitchen smells like your
grandmother’s kitchen. You pour yourself a glass of skim milk, knowing
that you are having a very healthy snack.
Banana Bran Zucchini Bread
Prep Time: 30 Minutes
Cook Time: 50 Minutes Ready In: 3 Hours 20 Minutes
Servings: 20
INGREDIENTS:
- 1/4 cup canned pumpkin
- 1 very ripe banana, mashed
- 1 egg
- 2 egg whites 1 cup maple syrup
- 1/3 cup raw sugar, such as turbinado or demerara
- 1 tablespoon vanilla extract
- 2 cups grated unpeeled zucchini
- 2 cups whole wheat pastry flour
- 1 cup unprocessed bran
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13
inch baking pan.
- Stir together the pumpkin, banana, egg, and egg whites in a
large bowl. Beat in maple syrup, sugar, and vanilla; the batter
should be a bit frothy. Stir in zucchini; set aside.
- Mix flour, bran, salt, baking soda, baking powder, cinnamon,
nutmeg, cloves, ginger, and allspice in a separate bowl. Gradually
add the flour mixture to the zucchini mixture, stirring just to
moisten all ingredients. Over-mixing the batter will make it tough.
- Pour the batter into the prepared pan. Bake until a toothpick
inserted in the center comes out clean, 50 to 60 minutes. Cool
completely before cutting into squares.
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