* Exported from MasterCook *
Bread, Zucchini Banana
Recipe By :
Serving Size : 18 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas
1/2 cup canola oil
1/2 teaspoon banana extract
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts
Diabetic Friendly, Contest Winner
Originally published as Zucchini Banana Bread in Cooking for 2 Spring 200
Prep: 15 min. Bake: 40 min. + cooling
In a large bowl, combine the first six ingredients. In a small bowl,
beat the egg, bananas, oil and extracts. Stir into dry ingredients
just until moistened. Fold in zucchini and walnuts.
Transfer to three 5-3/4-" x 3" x 2" loaf pans coated with cooking
spray. Bake at 325F for 40-45 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes before removing
from pans to wire racks.
Yield: 3 mini loaves (6 slices each).
Source:
"Taste of Home"
Start to Finish Time:
"0:40"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 173 Calories; 8g Fat (42.9%
calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber;
12mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.