Zucchini Eggplant Banana Bread. Sprinkle with buttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices. It happens every year, so you'd think I'd prepare for it, but for some reason, it always takes me by surprise.

Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist. The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar. Zucchini Banana Bread is incredibly tender and easy to make, with delicious hints of banana and vanilla flavor, and pretty zucchini specs through it. You can cook Zucchini Eggplant Banana Bread using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Zucchini Eggplant Banana Bread

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

This gluten free and paleo zucchini banana bread is soft and tender, moist, cake-like and has just the right amount of sweetness. Perfect for breakfast toasted and slathered with almond butter or for an afternoon snack. Experiment with adding your favorite mix-ins to this simple grain free, dairy free quick. This Banana Zucchini Bread will blow your mind away.

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 moist, fluffy and a perfect marriage with a cup of coffee! Eat it fresh out-of-the-oven with a pat of butter, or leave it on the counter and sneak a bite every time you walk by. Italian Breaded Eggplant, an easy and so delicious side dish or appetizer, sliced eggplant lightly fried in a yummy Parmesan breadcrumb mix. Finally after all the Zucchini we are finally getting some eggplant. After I become bombarded with a certain vegetable and we all get darn sick of it, the next.