Betty Crocker Zucchini Bread Recipe

Nutrition Facts (per serving)
257	Calories
11g	Fat
38g	Carbs
4g	Protein

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Nutrition Facts
Servings: 12
Amount per serving
Calories	257
% Daily Value*
Total Fat 11g	14%
Saturated Fat 2g	10%
Cholesterol 37mg	12%
Sodium 309mg	13%
Total Carbohydrate 38g	14%
Dietary Fiber 2g	6%
Total Sugars 19g
Protein 4g
Vitamin C 4mg	20%
Calcium 96mg	7%
Iron 1mg	8%
Potassium 186mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You'll never know there's zucchini in this deliciously moist banana quick. The bananas and spices make it almost like a dessert. This bread is excellent toasted and slathered with butter for breakfast.

2 cups self-rising flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/2 cup sour cream
1 cup mashed banana
1 cup gratedzucchini, excess water squeezed out
1/2 cup pecans, chopped

Preheat oven to 350 F.
Grease a 9 x 5 x 3-inch loaf pan or large tins.
In a medium bowl, whisk together flour, salt, cinnamon, and nutmeg until combined. Set aside.
In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and stir in mashed banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.)
Fold in grated zucchini and chopped pecans, then pour into a prepared loaf pan or muffin tins.
Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests are done with a toothpick.
Let rest in pan for 5 minutes, then turn onto a rack to cool.

Note: Banana zucchini bread is best served warm or at room temperature. Be sure to use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy.

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