Zucchini Banana Bread
Michelle Lowe
If you like zucchini bread and banana bread, you will LOVE this combination of the two! The best of both worlds!
Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until toothpick comes out clean when inserted into the center. Will make 12 muffins.
1 1/2 cups white whole wheat flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
2 medium ripe bananas, mashed (about 1 cup)
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup melted coconut oil, cooled slightly to room temperature (or canola or vegetable oil)
1 tsp. vanilla extract
3/4 cup shredded zucchini
2 Tbsp. Turbinado sugar, optional
Grease an 8 x 4-inch loaf pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl, combine mashed banana, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
Pour the batter into prepared loaf pan. Sprinkle top with Turbinado sugar, if using. Bake at 350 degrees until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove bread from pan and cool on wire rack to cook before slicing.
Grease an 8 x 4-inch loaf pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl, combine mashed banana, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
Pour the batter into prepared loaf pan. Sprinkle top with Turbinado sugar, if using. Bake at 350 degrees until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove bread from pan and cool on wire rack to cook before slicing.
Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until toothpick comes out clean when inserted into the center. Will make 12 muffins.
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