Zucchini Eggplant Banana Bread
Zucchini Eggplant Banana Bread is a unique twist on traditional banana bread, adding vegetables for added nutrition and flavor.
This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Zucchini Eggplant Banana Bread
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a loaf pan.
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Grate the zucchini and eggplant, then squeeze out any excess moisture.
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In a large bowl, mash the bananas. Add the grated zucchini and eggplant.
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In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
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Add the dry ingredients to the banana mixture and stir until just combined.
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Stir in the sugar, vegetable oil, eggs, and vanilla extract.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 15g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
