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    You are in: Home / Recipes / Whole-Grain Zucchini Banana Bread Recipe
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    Whole-Grain Zucchini Banana Bread

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 17, 2011

      Healthy and delicious! I grated the zucchini finely and squeezed replaced the

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    • on July 18, 2011

      Awesome recipe. I made them as muffins and added 1/2 cup of chocolate chips and used whole wheat pastry flour, increasing the amounts of flour slightly.

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    • on November 15, 2010

      When making this bread, I did take the tip from several others & didn't peel the zicchini, but other than that the recipe was followed, & we were very, very satisfied with the great tasting loaf that resulted! Loved the use of the whole grain flour here & will be making this one again! The loaf didn't last very long, but that's the nature of great recipes like this! Thanks for sharing it! [Made & reviewed in 1-2-3 Hits tag]

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    • on November 02, 2010

      This bread turned out more like mush than a hardy bread for me. The texture was like cold oatmeal. I was surprised because I baked for the stated amount of time and it passed my toothpick test through the middle of the loaf. Loved all the healthy ingredients and incorporation of flax, so I'm disappointed it didn't turn out for me.

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    • on September 08, 2009

      I didn't want to rate this as I did change some of the ingredients around since I didn't have oat bran on hand. The flavor was good, but the batter did not set up right for me even after adding an additional 15 minutes of baking time. I'll be trying a different recipe next time I'm afraid.

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    • on August 23, 2009

      I had a zucchini and 2 very ripe bananas that had to be used or tossed, and am I glad, because otherwise I may not have found this recipe. Very moist and rich. I also left the zuke unpeeled. Love the flax seed meal in this. I used walnuts instead of pecans and left out raisins (don't like them!) I will be making this again!

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    • on July 06, 2009

      Delicious!! We loved this very moist, healthy bread. I have an overabundance of zucchini from my garden and this is a wonderful way to use it up. I left the zucchini unpeeled and added 1/2 tsp. banana extract in addition to the vanilla. I always do this when I make banana bread as it boosts the banana flavor. There was no flour listed in the ingredients, but after mixing everything together the batter seemed too runny, so I added 1/2 c. whole wheat flour. I made 4 mini-loaves and baked them for 35 mins. My family gave this bread 2-thumbs up. Thank you Engrossed, for sharing this wonderful recipe...it is definitely a keeper.

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    Nutritional Facts for Whole-Grain Zucchini Banana Bread

    Serving Size: 1 (95 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 287.5
     
    Calories from Fat 156
    54%
    Total Fat 17.3 g
    26%
    Saturated Fat 1.6 g
    8%
    Cholesterol 31.0 mg
    10%
    Sodium 180.2 mg
    7%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 4.3 g
    17%
    Sugars 19.3 g
    77%
    Protein 4.7 g
    9%

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