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Zucchini Banana Bread

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(1 vote)
Zucchini Banana Bread
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
2065
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie2,065 cal.(98 %)
Protein59 g(60 %)
Fat40 g(34 %)
Carbohydrates357 g(238 %)
Sugar added0 g(0 %)
Roughage30.3 g(101 %)
Vitamin A0.4 mg(50 %)
Vitamin D3.2 μg(16 %)
Vitamin E15.2 mg(127 %)
Vitamin K38.5 μg(64 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂1.4 mg(127 %)
Niacin22.4 mg(187 %)
Vitamin B₆4.1 mg(293 %)
Folate294 μg(98 %)
Pantothenic acid4.9 mg(82 %)
Biotin92.2 μg(205 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C143 mg(151 %)
Potassium4,409 mg(110 %)
Calcium364 mg(36 %)
Magnesium429 mg(143 %)
Iron11 mg(73 %)
Iodine37 μg(19 %)
Zinc6.7 mg(84 %)
Saturated fatty acids6.4 g
Uric acid670 mg
Cholesterol436 mg
Complete sugar167 g

Ingredients

for
1
Ingredients
1 ¾ cups all-purpose flour
2 tsps Baking powder
1 pinch salt
1 tsp ground cinnamon
½ cup chopped Walnut
6 over-ripe Banana
1 Zucchini (peeled and grated)
2 large eggs (beaten)
How healthy are the main ingredients?
WalnutsaltcinnamonBananaZucchiniegg

Preparation steps

1.

Preheat the oven to 180°C / 350°F.

Grease a 2 pound loaf tin.

2.
Place all the dry ingredients in a mixing bowl and stir to combine.
3.

Mash the bananas and stir into the eggs with the zucchini.

4.
Gently fold the banana and egg mixture into the dry ingredients until blended.
5.
Pour into the tin and bake for 45-60 minutes until golden and springy to the touch. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.