Zucchini Eggplant Banana Bread. Great recipe for Zucchini Eggplant Banana Bread. I had an eggplant but wanted to hide it in something and since I was on a zucchini bread binge I added it here. U can't taste the eggplant itself but it goes well in this.

Wisk in butter, oil and vanilla. In a medium bowl sift or wisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger. Swap to a spoon and stir in the zucchini, eggplant and lemon zest.

Literally this is a simple recipe just considering the additional ones. I think the hardest share is to locate the best ingredients so you can enjoy the tasty Zucchini Eggplant Banana Bread for your dinner with your friends or family. You can cook Zucchini Eggplant Banana Bread using 21 ingredients and 9 steps. Here is how you cook that.

Ingredients of Zucchini Eggplant Banana Bread

It's 4 large of eggs.
It's 2/3 cup of granulated sugar.
Prepare 1 cup of light brown sugar.
It's 1/2 cup of melted butter, cooled.
You need 1/2 cup of canola oil.
You need 1 tbsp of vanilla extract.
Prepare 1 cup of seeded, grated, unpeeled zucchini.
It's 1 cup of mashed banana.
Prepare 1 cup of peeled, grated eggplant (seeds are ok).
Prepare 2 1/2 cup of all-purpose flour.
It's 1 1/2 tsp of ground cinnamon.
Prepare 1/4 tsp of ground ginger.
You need 1/4 tsp of ground nutmeg.
It's 1 tsp of baking soda.
Prepare 1/4 tsp of baking powder.
It's 1/2 tsp of salt.
Prepare 1 tsp of lemon zest (fresh is best).
It's of optional:.
Prepare 1/2 cup of chopped walnuts, pine nuts or dried cranberries.
You need of topping:.
Prepare 1/2 cup of granulated sugar for sprinkling, also optional..

In a meduim-size bowl, stir together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and pumpkin pie spice. Pour the wet mixture into the dry ingredients, add the nuts (if desired) and stir with a spoon until just combined. Zucchini is my favourite summer vegetable, and this lightly sweetened vegan banana zucchini bread is my favourite way to enjoy it! We are only a handful of days away from the official start of summer!

Zucchini Eggplant Banana Bread step by step

Preheat oven to 325°F.
Place zucchini, eggplant, banana and zest in a large bowl. Add eggs and both sugars. Wisk well..
Wisk in butter, oil and vanilla. Set aside..
In a medium bowl sift or wisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger..
Add dry to wet and stir until incorporated. Fold in nuts or cranberries if desired..
Divide the batter between two smaller sized greased or sprayed loaf pans..
Sprinkle tops with sugar..
Bake for 45-60 minutes or until toothpick inserted into center comes out clean..
Cool and serve..

Summer solstice is a day of good vibes. It marks day one of my favourite season. It's very moist while still being firm, and does remind me of a zucchini or banana bread type recipe. If I have the opportunity to make it again, I will definitely use some more spices and add a crumb topping to make the husband happy. I'd like to try it with honey instead of sugar, and add dates, too.

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