My banana zucchini bread

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Posted by
filed under Breads

Serving size: 1 piece
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 200 (10% DV)
Fat: 10g (15% DV)
Carbohydrates: 26g (9% DV)
Protein: 4g (8% DV)
Ingredients:  Makes 24 servings (24 pieces)
2  cups
1/3  cup
1/3  cup
1/3  cup
1/2  teaspoon
1  teaspoon
1-1/2  teaspoons
1  tablespoon
1/2  teaspoon
1  cup
1/2  cup
1/2  cup
1  cup
1/2  cup
2  teaspoons
1  cup
1  cup

Tip: For nutritional information on all the ingredients in My banana zucchini bread just click on each ingredient name. Then adjust the serving size for any My banana zucchini bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans.
Whisk the whole wheat flour, almond flour, wheat bran, ground flax seeds, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, evaporated cane juice, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, carrots, and walnuts into the batter until evenly combined. Pour into the prepared pans.
Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes; remove bread to cool completely on a wire rack.
(Recipe modified from Caribbean Zucchini bread; by tahoegirl -
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