Gluten free Banana-Zucchini bread
- Number of Servings: 20
Ingredients
Directions
Egg, fresh, 3 largeCanola Oil, .75 cupBrown Sugar, .66 cup, packedZucchini, 1 cup, mashedBanana, fresh, 2 medium (7" to 7-7/8" long)Vanilla Extract, 2 tspCinnamon, ground, 1 tbspBaking Powder, 1.5 tspBaking Soda, 1 tspSalt, 1 tspCranberries, dried, sweetened (craisins), .5 cupWalnuts, .5 cup, choppedred mill gluten free flour, 3.5 cupGranulated Sugar, 1 cup
Preheat oven to 325 degrees F, Grease and flour two 8x4 inch bread loaf pans.
2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
Serving Size: 20 Servings
Number of Servings: 20
Recipe submitted by SparkPeople user FROMOMMAJ.
2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
Serving Size: 20 Servings
Number of Servings: 20
Recipe submitted by SparkPeople user FROMOMMAJ.
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 11.7 g
- Cholesterol: 27.8 mg
- Sodium: 229.9 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 3.1 g
- Protein: 3.7 g
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