Zucchini Banana Nut Bread Recipe

Name: Zucchini Banana Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. margarine; 1 c. sugar (white); 1/2 c. brown sugar; 2 eggs, beaten; 2 medium bananas, mashed; 1 c. zucchini, peeled and grated; 1 tsp. vanilla; 2 c. flour; 1/2 tsp. baking soda; 2 tsp. baking powder; 1 tsp. salt; 1/2 c. pecans or walnuts, chopped

Servings: persons

1/2 c. margarine
1 c. sugar (white)
1/2 c. brown sugar
2 eggs, beaten
2 medium bananas, mashed
1 c. zucchini, peeled and grated
1 tsp. vanilla
2 c. flour
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/2 c. pecans or walnuts, chopped

1
Cream the margarine and sugar until fluffy.
2
Stir in beaten eggs, bananas (make sure bananas are very ripe), zucchini and vanilla.
3
In separate bowl, sift together the flour, soda, baking powder and salt.
4
Blend dry ingredients mix into banana-zucchini mix.
5
Beat until smooth.
6
Stir in nuts.
7
Pour into greased and floured loaf pan.
8
Bake in a 350u00b0 oven for 1 hour.
9
Ovens may vary so check with toothpick before removing from the oven.

1102

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. margarine, 1 c. sugar (white), 1/2 c. brown sugar, 2 eggs, beaten, and more.

Yes, Zucchini Banana Nut Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Banana Nut Bread

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