Zucchini Banana Pumpkin Bread Food

BANANA-ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
• 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.
• 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.

PUMPKIN ZUCCHINI BREAD

Steps:

• In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

PUMPKIN BANANA BREAD

Steps:

• Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5). Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.Divide batter evenly between pans. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you'd like, tent with foil towards the end of baking. Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack. Serve warm or at room temperature. Wrap bread in foil to store.

BANANA-ZUCCHINI BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

ZUCCHINI-BANANA-PUMPKIN BREAD

Steps:

• Prepare bread pan by spraying with cooking spray.
• Put aside.
• Preheat oven to 375 degrees F.
• Mix flour,baking powder, 1/2 tsp cinnamon, salt, sugar, and evaporated milk together in a large mixing bowl.
• Mix pumpkin, mashed banana, zucchini, butter, egg,vanilla extract and water, in a bowl.
• When incorporated add all at once to the flour mixture.
• (Mixture will be stiff).
• Pour into pan and top with mixture of brown sugar and 1/2 tsp cinnamon.
• Put in oven and cook for 40-45 minutes or until a toothpick comes out clean from middle.

BANANA BRAN ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
• Stir together the pumpkin, banana, egg, and egg whites in a large bowl. Beat in maple syrup, sugar, and vanilla; the batter should be a bit frothy. Stir in zucchini; set aside.
• Mix flour, bran, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and allspice in a separate bowl. Gradually add the flour mixture to the zucchini mixture, stirring just to moisten all ingredients. Over-mixing the batter will make it tough.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool completely before cutting into squares.

PUMPKIN BANANA ZUCCHINI SPICE BREAD

Steps:

• Preheat oven to 350. Don't be afraid to leave the mixer in the cupboard! I always stir this up by hand w/ no trouble & I have rheumatoid arthritis.
• In large mixing bowl combine: eggs, milk, oil, applesauce, butter, sugars, pumpkin etc., vanilla. I usually give each ingredient a good stirring before adding the next one. Mix well.
• In separate bowl combine & mix dry ingredients. If you don't have a flour sifter, hold a whisk over measuring cup & sprinkle flour above it. It makes SO much difference to sift your flour. If you simply cannot do it, then cut flour back about 1/4 cup. Gradually add flour mix to first mixing bowl & beat together until smooth.
• Grease & flour 2 loaf pans & evenly divide batter among them. Bake for 50-60 minutes until toothpick test comes out clean. Allow to cool 15-20 minutes (If you can wait that long!) and invert pans to rack to complete cooling. You'll likely need to run knife around edges & tap or even bang on the bottom a bit to remove.
• Slice & Serve. Because it is such a moist bread, I always bag the 2nd loaf & hold it in the fridge until we finish the 1st loaf, just to guard against spoilage. I've heard it freezes lovely as well, but I've never made enough that it lasted long enough for me to try.
• Note: This will be my first try at posting a recipe, though I've been lurking & gleaning marvelous ones for ages on here. I'm from that sect of guard your recipes or don't give exact instructions, lol -- however, it occurred to me it was time to share back -- hope you all enjoy! -Oz.

ZUCCHINI BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan with nonstick spray. Line with parchment paper so that the paper overhangs two sides like handles, then lightly grease again.
• Thoroughly squeeze the shredded zucchini with a paper towel to remove as much excess water as possible. Repeat as needed.
• In the bowl of a standing mixer or a large mixing bowl, beat the mashed banana with the honey, coconut sugar, coconut oil, and vanilla extract until smooth. (You can also use a whisk and some elbow grease and mix the batter by hand.) Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then mix again until smoothly combined. If the coconut oil does resolidify, microwave the bowl in 10-second bursts, just until the coconut oil reliquifies.
• Sprinkle the cinnamon, nutmeg, baking soda, baking powder, and salt over the top of the batter. Mix to combine. Sprinkle the flour evenly over the top, then mix on very low speed, just until the flour disappears. By hand, fold in the zucchini and the nuts or chocolate chips (if using), stopping as soon as it's mostly evenly blended. Do not overmix. The batter will be thick.
• Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick or thin, sharp knife such as a paring knife inserted in the center comes out clean two tests in a row. (You want to test for a clean knife more than once, as moist quick breads can be tricky to tell; if in doubt, take the bread's temperature on an instant-read thermometer. It's done when it reaches 195 degrees F.). I like to check the bread at the 30-minute mark and tent it with aluminum foil if the bread is browning too quickly at the corners, then continue baking as directed.
• Once the bread is baked, place the pan on a wire rack and let cool for 15 minutes. Lift the bread from the pan using the parchment paper, and place the loaf on the rack to finish cooling completely. Slice and enjoy!

VEGAN ZUCCHINI BREAD

Steps:

• Preheat the oven to 350°F (180°C). Spray a 9x5 loaf pan with non-stick spray and line the bottom with parchment paper.
• Sift the all purpose flour into a mixing bowl and add the white granulated sugar, light brown sugar, baking powder, cinnamon, nutmeg and salt. Mix together.
• Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allow to sit for a minute to become gloopy.
• Add the flax egg, shredded zucchini, mashed banana, soy milk, melted coconut oil and vanilla extract to the mixing bowl and mix in briefly. It will seem like there is not enough wet ingredients to mix in properly, don't worry. Leave the mixing bowl for a couple of minutes. When you come back to it the zucchini will have released more water into the mix and you should be able to form it into a thick batter. Mix it in properly, but don't overmix.
• Add chopped walnuts and mix in.
• Transfer to your prepared loaf pan and smooth down evenly. Add a few chopped walnuts directly to the top of the bread before baking.
• Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
• Let the bread cool for a few minutes before removing it from the pan and placing onto a wire cooling rack to cool completely.

HEALTHY PUMPKIN BANANA BREAD

Steps:

• Preheat oven to 350 F. Grease and flour (or spray with non-stick spray) a 9x5" loaf pan (see notes for muffins*). Set aside.
• In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda and salt. Set aside.
• In a separate bowl of your stand mixer fitted with paddle attachment or with a handheld mixer (or by hand with a whisk), mix together the oil, milk, maple syrup, eggs and vanilla. Beat on medium-high speed (or whisk) until combined. Add in mashed bananas and pumpkin puree, beat until combined.
• Fold dry ingredients into wet ingredients, mixing just until combined. Fold in chocolate chips or nuts if using.
• Pour batter into prepared loaf pan and bake for 55-60 minutes or until toothpick inserted comes out clean. (I like to start checking at the 50 minute mark every 5 minutes until done).
• Remove from oven and place on cooling rack. Let cool completely before removing from pan.
• Leftovers can be wrapped and stored room temperature for up to 2 days or in the refrigerator for up to 1 week (see notes for freezing*).

ZUCCHINI BANANA BREAD

Steps:

• 1. Preheat oven to 325 degrees Fahrenheit. In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt.
• 2. In a separate bowl, add the egg, banana, oil, and extracts; mix well.
• 3. Stir into dry ingredients just until moistened.
• 4. Fold in zucchini and pecans.
• 5. Pour batter into three 5 3/4 x 3 x 2-inch mini loaf pans that have been coated with non-stick cooking spray.
• 6. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
• 7. Cool for 10 minutes before removing from pans to wire racks to completely cool.