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Zucchini Eggplant Banana Bread
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Chef :
reneeZucchini Eggplant Banana Bread
I had an eggplant but wanted to hide it in something and since I was on a zucchini bread binge I added it here. And it worked really well! U can't taste the eggplant itself but it goes well in this.
Ingredient
4 large
eggs
2/3 cup
granulated sugar
1 cup
light brown sugar
1/2 cup
melted butter, cooled
1/2 cup
canola oil
1 tbsp
vanilla extract
1 cup
mashed banana
2 1/2 cup
all-purpose flour
1 1/2 tsp
ground cinnamon
1/4 tsp
ground ginger
1/4 tsp
ground nutmeg
1 tsp
baking soda
1/4 tsp
baking powder
1/2 tsp
salt
Cooking instructions
* Step 1
Preheat oven to 325°F
* Step 2
Place zucchini, eggplant, banana and zest in a large bowl. Add eggs and both sugars. Wisk well.
* Step 3
Wisk in butter, oil and vanilla. Set aside.
* Step 4
In a medium bowl sift or wisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.
* Step 5
Add dry to wet and stir until incorporated. Fold in nuts or cranberries if desired.
* Step 6
Divide the batter between two smaller sized greased or sprayed loaf pans.
* Step 7
Sprinkle tops with sugar.
* Step 8
Bake for 45-60 minutes or until toothpick inserted into center comes out clean.
* Step 9
Cool and serve.
Note: if there is a photo you can click to enlarge it
Tag
Eggs
Granulated Sugar
light brown sugar
melted butter cooled
canola oil
vanilla extract
seeded, grated, unpeeled zucchini
mashed banana
peeled, grated eggplant (seeds are ok)
all purpose flour
ground cinnamon
ground ginger
ground nutmeg
Baking soda
Baking powder
Salt
lemon zest (fresh is best)
chopped walnuts, pine nuts or dried cranberries
granulated sugar for sprinkling, also optional.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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