Snacks For Kids
Banana and Zucchini Loaf
with Apricot
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
2744
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,744 cal. | (131 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 108 g | (93 %) | ||
| Carbohydrates | 394 g | (263 %) | ||
| Sugar added | 180 g | (720 %) | ||
| Roughage | 14.8 g | (49 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 47.6 μg | (106 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,934 mg | (48 %) | ||
| Calcium | 310 mg | (31 %) | ||
| Magnesium | 186 mg | (62 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 64.9 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 687 mg | |||
| Complete sugar | 243 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- ½ cup butter
- ¾ cup caster sugar (superfine)
- 1 lemon (grated zest and juice)
- 3 Tbsps milk
- 2 Banana (mashed)
- ½ cup Zucchini (grated)
- ⅓ cup dried Apricot (chopped)
- 2 eggs (beaten)
Preparation
Kitchen utensils
1 Salad spinner, 1 Small knife, 1 Bowl, 1 Teaspoon, 1 Cutting board, 1 Large knife, 1 Kitchen shears, 1 Brush, 1 Tablespoon, 1 große Non-stick pan, 1 Slotted spatula
Preparation steps
1.
Heat the oven to 180C / 350F. Grease and line a 2 lb loaf tin.
2.
Put the flour, baking soda and cream of tartar in a processor or bowl. Add the butter and whiz to form crumbs, or rub together with your finger tips.
3.
Add the sugar.
4.
Pour in the lemon juice and milk.
5.
Add the mashed bananas, zucchini, apricots and eggs.
6.
Blend together in the processor until combined or beat together vigorously with a wooden spoon.
7.
Spoon the mixture into a loaf tin and bake for 1 1/4 hours until golden and risen.
8.
Insert a toothpick into the centre of the loaf, it is ready if it comes out clean.
9.
Leave in the tin for 5 minutes, then turn out and cool on a wire rack.
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