Zucchini Banana Bread
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Zucchini Banana Bread

Zucchini Banana Bread

Servings: 64 servings (1 serving = 1 piece)
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
2 lb
4 cups
Bananas, overripe, mashed
2 lb
3 cups
Zucchini, fresh, grated
14 oz
4 cups
Gold Medal™ Whole Grain Variety Muffin Mix (31529)
5 lb
1 box
Cinnamon, ground
1 Tbsp
Dried cranberries
11 oz
2 cups
  1. Stir water, mashed bananas and zucchini in mixing bowl with whisk until well blended; add muffin mix and cinnamon.
  2. Mix until batter is smooth; fold in cranberries.
  3. Deposit batter into sprayed or parchment-lined full sheet pan.
  4. Top batter evenly with coarse sugar; bake as directed below and allow to cool before portioning.
BAKE:
TEMP
TIME
Convection Oven*
350°F
18-22 minutes
Standard Oven
400°F
22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.

  • Tip: A great recipe for leftover bananas; just peel, freeze and use when needed.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
370
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
350mg
15%
Total Carbohydrate
59g
20%
Dietary Fiber
1g
6%
Sugars
35g
Protein
3g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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