Gluten free Banana-Zucchini bread
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Gluten free Banana-Zucchini bread calories by ingredient
Number of Servings: 20
Ingredients
-
Egg, fresh, 3 large
Canola Oil, .75 cup
Brown Sugar, .66 cup, packed
Zucchini, 1 cup, mashed
Banana, fresh, 2 medium (7" to 7-7/8" long)
Vanilla Extract, 2 tsp
Cinnamon, ground, 1 tbsp
Baking Powder, 1.5 tsp
Baking Soda, 1 tsp
Salt, 1 tsp
Cranberries, dried, sweetened (craisins), .5 cup
Walnuts, .5 cup, chopped
red mill gluten free flour, 3.5 cup
Granulated Sugar, 1 cup
Directions
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.