Brown Eyed Baker · by Michelle Lettrich★ 4.4 (67)
Banana-Zucchini Bread
NUTRITION · PER SERVING65M COOK
CAL 17%·PRO 10%
CARBS 39G47% OF CAL
3G FIBER0G ADDED0G INTRINSIC10G OTHER26G TOTAL SUGAR
FAT 19G50% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender quick bread swirled with banana and zucchini, studded with pecans. A homey breakfast cake or afternoon snack that makes good use of garden produce.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 medium ripe bananas (mashed (about 1 cup))
- 1½ cups shredded zucchini
- 1 cup chopped pecans
At a glance
PER SERVING · TIME 65M
CAL 17%·PRO 10%
CARBS 39G47% OF CAL
3G FIBER0G ADDED0G INTRINSIC10G OTHER26G TOTAL SUGAR
FAT 19G50% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 250mg
- Total sugar
- 26g
- Added sugar
- ≥21g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 170mg
- Calcium
- 23mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 250MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.