Zucchini Eggplant Banana Bread. A combination of two favorites: banana nut bread and zucchini bread. Sprinkle with buttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking. Zucchini Banana Bread-a blend of your two favorite breads! You can have Zucchini Eggplant Banana Bread using 21 ingredients and 9 steps. Here is how you cook it.

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.
It's 1/2 cup of melted butter, cooled.
Prepare 1/2 cup of canola oil.
Prepare 1 tbsp of vanilla extract.
It's 1 cup of seeded, grated, unpeeled zucchini.
You need 1 cup of mashed banana.
It's 1 cup of peeled, grated eggplant (seeds are ok).
It's 2 1/2 cup of all-purpose flour.
Prepare 1 1/2 tsp of ground cinnamon.
Prepare 1/4 tsp of ground ginger.
You need 1/4 tsp of ground nutmeg.
It's 1 tsp of baking soda.
It's 1/4 tsp of baking powder.
It's 1/2 tsp of salt.
It's 1 tsp of lemon zest (fresh is best).
You need of optional:.
Prepare 1/2 cup of chopped walnuts, pine nuts or dried cranberries.
Prepare of topping:.
You need 1/2 cup of granulated sugar for sprinkling, also optional..

This easy quick bread is a great way to use up summer zucchini and brown bananas! This Zucchini Banana Bread is great for breakfast or snack time. And go ahead and slather some butter on a warm piece, you will be glad you did! An easy recipe for Zucchini Banana Bread - a great way to use up zucchini from the garden.

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 happens every year, so you'd think I'd prepare for it, but for some reason, it always takes me by surprise. We wait and wait for that first zucchini (or tomato, or eggplant…) to be ready for harvesting, and before we know it, we are picking zucchini by the armful. This Banana Zucchini Bread will blow your mind away. 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.