Zucchini Eggplant Banana Bread. A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you get just a hint of both flavors. Zucchini Banana Bread-a blend of your two favorite breads!

And go ahead and slather some butter on a warm piece, you will be glad you did! Another way to get zucchini into your diet! If your zucchini bushes produce like mine then you are going to need many recipes to use them all up!

Surprisingly this is a simple recipe just subsequent to the extra ones. I think the hardest allocation is to locate the best ingredients so you can enjoy the delicious Zucchini Eggplant Banana Bread for your dinner with your connections or family. You can have Zucchini Eggplant Banana Bread using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Zucchini Eggplant Banana Bread

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

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking. My grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal.

Zucchini Eggplant Banana Bread instructions

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..

It's another delicious way to use zucchini, which is so abundant in late summer. Continue to make layers of zucchini/eggplant, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with buttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add. Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist.

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