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Multi Grain Zucchini Banana Bread

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Total Time (hours)
1
Difficulty
1
Servings
16
Ingredients
14
Total Prep Time: 1 hours
Calories Per Serving: 160
Nutrients

Nutrition Facts

Serving Size: 71g

Amount per serving
Calories 160 Calories from fat: 25
% Daily Value*
Fat 3 g 5 %
Saturated 0 g 0 %
Trans 0 g
Cholesterol 10 mg 3 %
Sodium 180 mg 8 %
Potassium 210 mg 6 %
Carbohydrate 31 g 10 %
Fiber 3 g 12 %
Sugars 15 g
Protein 4 g
Vitamin A 2 %
Vitamin C 6 %
Calcium 8 %
Iron 8 %
Phosphorus 15 %
Magnesium 10 %
Selenium 10 %
Manganese 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Zucchini bread and banana bread. The best of both worlds!

Ingredients

  • 2 extra ripe, large DOLE® Bananas, peeled
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup regular wheat germ
  • 1/4 cup toasted sesame seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup trans fat-free margarine, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups zucchini, shredded (1 medium)
  • 1 cup DOLE Seedless Raisins

Directions

  1. Preheat oven to 350°F. Spray 9x5-inch loaf with cooking spray.
  2. Puree bananas in blender or food processor container (1 cup). Combine flours, wheat germ, sesame seed, baking powder, baking soda and salt in medium bowl.
  3. Beat margarine and sugar until light and fluffy in large bowl. Beat in egg and vanilla. Beat in bananas until smooth. Beat in flour mixture until blended. Stir in zucchini and raisins. Spoon batter into prepared pan. Bake 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack to complete cooling.
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Multi Grain Zucchini Banana Bread Zucchini bread and banana bread. The best of both worlds! Prep Time: Cook time: Serves: 16
Nutrition facts: 160 Calories, 3 grams fat
Ingredients: 2 extra ripe, large DOLE® Bananas, peeled, 1 cup all-purpose flour, 3/4 cup whole wheat flour, 1/2 cup regular wheat germ, 1/4 cup toasted sesame seed, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup trans fat-free margarine, softened, 3/4 cup packed brown sugar, 1 egg, 1 teaspoon vanilla extract, 1-1/2 cups zucchini, shredded (1 medium), 1 cup DOLE Seedless Raisins, Directions:Preheat oven to 350°F. Spray 9x5-inch loaf with cooking spray.Puree bananas in blender or food processor container (1 cup). Combine flours, wheat germ, sesame seed, baking powder, baking soda and salt in medium bowl.Beat margarine and sugar until light and fluffy in large bowl. Beat in egg and vanilla. Beat in bananas until smooth. Beat in flour mixture until blended. Stir in zucchini and raisins. Spoon batter into prepared pan. Bake 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack to complete cooling.