Linda’s Whole Wheat Zucchini-Banana Bread

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Servings: 2 Difficulty: Intermediate
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Moist, naturally sweet loaf combining the earthy notes of zucchini with ripe banana and whole wheat flour
Linda's Whole Wheat Zucchini-Banana Bread recipe image

This wholesome zucchini-banana bread is a delightful way to sneak extra vegetables into your breakfast or snack routine. The combination of grated zucchini and mashed banana creates an incredibly moist crumb, while the whole wheat flour adds a hearty, nutty texture. Infused with warm cinnamon and vanilla, this bread is naturally sweetened with the fruit’s own sugars, enhanced by a touch of added sugar for balance. Topped with crunchy nuts and chewy raisins, it offers a satisfying contrast in every bite. Perfect for weekend mornings, afternoon tea, or packing into lunchboxes, this recipe makes two loaves, making it ideal for sharing or freezing for later.

Linda's Whole Wheat Zucchini-Banana Bread recipe image
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Linda’s Whole Wheat Zucchini-Banana Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 1684.5

Description

This wholesome zucchini-banana bread is a delightful way to sneak extra vegetables into your breakfast or snack routine. The combination of grated zucchini and mashed banana creates an incredibly moist crumb, while the whole wheat flour adds a hearty, nutty texture. Infused with warm cinnamon and vanilla, this bread is naturally sweetened with the fruit's own sugars, enhanced by a touch of added sugar for balance. Topped with crunchy nuts and chewy raisins, it offers a satisfying contrast in every bite. Perfect for weekend mornings, afternoon tea, or packing into lunchboxes, this recipe makes two loaves, making it ideal for sharing or freezing for later.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
  2. In a large bowl, beat the eggs until smooth.
  3. Add the applesauce, vanilla extract, sugar, grated zucchini, and mashed banana to the eggs. Mix until well combined.
  4. In a separate bowl, whisk together the white flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients and stir until just combined; do not overmix.
  6. Fold in the chopped nuts, golden raisins, and dark raisins.
  7. Divide the batter evenly between the prepared loaf pans.
  8. Bake for 45 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
  9. Allow the bread to cool in the pans for 10 minutes before removing to wire racks to cool completely.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1684.5kcal
% Daily Value *
Total Fat 45.3g70%
Saturated Fat 5.2g26%
Cholesterol 93.2mg32%
Sodium 3888.9mg163%
Total Carbohydrate 301.1g101%
Dietary Fiber 20.3g82%
Sugars 148.7g
Protein 36.3g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: zucchini bread, banana bread, whole wheat, healthy baking, vegetable bread, cinnamon, raisins, nuts, applesauce, moist bread, breakfast, snack, freezer friendly, homemade, easy recipe, grated zucchini, mashed banana
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