Grease and flour two (2) loaf pans. Preheat over to 325 degrees F.
Sift flour, salt, baking soda, baking powder, cinnamon and ginger together in a bowl.
Beat eggs, oil, sour cream, sugar and vanilla together in a large bowl.
Add sifted ingredients to the creamed mixture and beat well.
Stir in zucchini, banana and walnuts until well combined. Pour into the two loaf pans.
Bake for 45 - 50 minutes, or until tester inserted in the center comes out clean. Cool in pan on wire rack for 20 minutes. Remove bread from pans and cool completely.
** Note - this bread is very moist and for the first couple of days (if it lasts that long) it's best to heat slices in a toaster oven, rather than vertically in a toaster.
The banana isn't ALL that necessary - I just found that adding a very ripe banana adds an extra degree of moisture. The final taste is terrific - with or without the banana.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (274g)|
|Recipe Makes: 12|
|Calories from Fat: 182 (23%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 268.1mg||82 %|
|Sodium 232.9mg||8 %|
|Potassium 315.3mg||8 %|
|Total Carbohydrate 142.9g||42 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 139.9g|
|Protein 14.3g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 791
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