Crazy for Crust · by Dorothy Kern★ 4.7 (46)
Zucchini Banana Bread Recipe
NUTRITION · PER SERVING70M COOK
CAL 19%·PRO 13%
CARBS 52G55% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER28G TOTAL SUGAR
FAT 16G39% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cinnamon sugar zucchini banana bread with a crunchy topping baked in. Moist and tender, great for breakfast or a sweet snack.
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Nutrition & ingredients
Ingredients
serves 8- 1 cup (200g) granulated sugar (, divided)
- ½ cup (118ml) vegetable oil
- ¼ teaspoon salt
- 1 medium overripe banana (, mashed)
- 2 large eggs
- 7 tablespoons milk
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons cinnamon (, divided)
- 2 cups (248g) all purpose flour
- 1 cup (180g) shredded zucchini ((about 1 medium))
At a glance
PER SERVING · TIME 70M
CAL 19%·PRO 13%
CARBS 52G55% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER28G TOTAL SUGAR
FAT 16G39% OF CAL
3G SAT14G 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
- 20m
- Cook
- 50m
- Sodium
- 253mg
- Total sugar
- 28g
- Added sugar
- ≥25g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 185mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 253MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.