moist Chiquita Banana Zucchini Loaf Recipe

Try this delicious blend of banana bread and zucchini bread. We've kept it healthy by using whole grain flour, egg whites, and a blend of avocado and canola oil for good fats.

moist Chiquita Banana Zucchini Loaf  Recipe
Prep Time:15 minutes
Total Time:1 hour
Cook Time: 45 minutes
Servings:8

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Ingredients:

  • 3   Egg whites
  • 3/4   cup Mashed avocado
  • 1/4   cup Canola oil
  • 1   cup Sugar
  • 2   very ripe Chiquita Bananas, peeled
  • 1   cup Shredded zucchini, squeezed dry
  • 1 3/4   cup Whole grain pastry flour
  • 1   tsp. Baking powder
  • 1   tsp. Baking soda
  • 1/2   tsp. Cinnamon
  • 1/2   tsp. Vanilla

Instructions for moist Chiquita Banana Zucchini Loaf Recipe

Preheat oven to 325 degrees F. Spray a 9" x 5" loaf pan with nonstick baking spray or line with nonstick foil; set aside. In a large mixing bowl or blender beat avocado and oil until smooth. Beat in sugar and then egg whites until smooth and light. Peel and mash the bananas; add to the avocado mixture along with the shredded zucchini and stir to combine. In a large bowl combine flour, baking powder, baking soda and cinnamon. Stir the banana-zucchini mixture into the dry ingredients, then stir in vanilla. Place the batter into the prepared loaf pan. Bake in the center of the oven for about 40 to 45 minutes. A toothpick inserted in the center of the loaf will come out clean when done. Remove from oven and cool before slicing. To store wrap tightly in foil or plastic wrap.

 

Nutrition Information

Nutrition Information Per Serving:

Calories 300; Total Fat 11 g (Sat 1 g, Trans 0 g, Poly 2.5 g, Mono 7 g); Cholesterol 0 mg; Sodium 250 mg; Potassium 350 mg; Total Carbohydrates 50 g; Dietary Fiber 4 g; Total Sugars 29 g; Protein 5 g. Percent Daily Value: Vitamin A 2%; Vitamin B6 10%; Vitamin C 10%; Vitamin D 0%; Calcium 4%, Iron 2%.

 

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moist Chiquita Banana Zucchini Loaf  Recipe
Prep Time:15 minutes
Total Time:1 hour
Cook Time: 45 minutes
Servings:8

Rate:

More Recipes for:

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