Cinnamon Sugar Zucchini Banana Bread Crazy For Crust

Cinnamon Sugar Zucchini Banana Bread Crazy For Crust Grease a 9x5x3” loaf pan with nonstick cooking spray. whisk flour, cinnamon, salt, and baking soda in a small bowl. set aside. stir oil and ¾ cup (150g) sugar with a wooden spoon or spatula. stir in banana, eggs, milk, vinegar, and vanilla. mix in dry ingredients until just incorporated, then stir in zucchini. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. pour batter into prepared pan. bake 50 60 minutes (9×5 inch pan) or 55 65 minutes (8×4 inch) pan, or until a toothpick comes out clean from the center of the loaf. cool before slicing or removing from the pan.

Zucchini Banana Bread Sugar Pursuit There's not much better than my mom's banana bread except when it's zucchini banana bread with a crunchy cinnamon sugar topping!. Preheat the oven to 350°f and prepare a bread pan with non stick spray and parchment paper. i used a 9x5 pan. in a medium mixing bowl combine the dry ingredients, whisk together, and set aside. combine the cinnamon and sugar for the topping in a small bowl and set aside. add the zucchini, banana, egg, and lemon zest in a large mixing bowl and. Instructions. for the banana bread: preheat the oven to 350°f and grease flour a 9×5 inch a light colored aluminum loaf pan or line with parchment. grate the zucchini on small holes on a box grater. (no need to peel the zucchini), squeeze out the excess water, and then set aside. M ix in the zucchini – as you stir it in, the batter will loosen up. fold the blueberries into the batter and then pour it into the prepared pan. bake the bread for 55 to 65 minutes at 350°f. it’s done when a toothpick comes out clean when you check the center. cool the bread in the pan before removing it and slicing.