Easy Moist Zucchini Banana Bread Recipe • Unicorns in the from zucchini banana bread recipe , image source: www.unicornsinthekitchen.com
- 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 seeded, grated, unpeeled zucchini
- 1 cup mashed banana
- 1 cup peeled, grated eggplant (seeds are ok)
- 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
- 1 tsp lemon zest (fresh is best)
- 1/2 cup chopped walnuts, pine nuts or dried cranberries
- 1/2 cup granulated sugar for sprinkling, also optional.
- Preheat oven to 325°F
- Place zucchini, eggplant, banana and zest in a large bowl. Add eggs and both sugars. Wisk well.
- Wisk in butter, oil and vanilla. Set aside.
- In a medium bowl sift or wisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.
- Add dry to wet and stir until incorporated. Fold in nuts or cranberries if desired.
- Divide the batter between two smaller sized greased or sprayed loaf pans.
- Sprinkle tops with sugar.
- Bake for 45-60 minutes or until toothpick inserted into center comes out clean.
- Cool and serve.
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