This Zucchini, Banana, Rice and Quinoa Bread combines your two favorite loaf ingredients for a delicious on-the-go breakfast or energizing pick-me-up.
With our Zucchini, Banana, Rice and Quinoa Bread we can almost guarantee you won’t have any leftovers. Make a double batch and freeze a loaf for later. You’ll be glad you did!
Preheat oven to 400°F.
Prepare rice and quinoa according to package directions. Set aside to cool.
Coat a loaf pan with nonstick cooking spray.
Whisk together eggs, sugar and mashed banana in a large bowl.
Stir in rice, zucchini, walnuts, milk, oil and vanilla.
Gently stir in baking mix until all ingredients are combined. Do not overmix.
Pour mixture into prepared pan.
Bake for 45 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Cool for 10 minutes. Remove from pan and allow to cool completely on a wire rack.
Want to change things up? Substitute the walnuts with 1/2 cup chopped pecans.
If you don’t have nonstick cooking spray on hand, generously grease your pan with unsalted butter.
For those with gluten sensitivity, replace the baking mix with 2 cups of gluten-free baking mix.
We‘ve combined two of your favorite sweet and moist, cake-like breads into one warm, delicious loaf of goodness. A winning combo of classic banana and zucchini breads, this is one show-stopping loaf! With added protein from a mix of whole grains, this dish has flavor and nutrition rolled into one tempting recipe.
Pre-portion your bread for an easy, ready-to-go breakfast or to toss into lunchboxes for a sweet and energizing afternoon pick-me-up. This recipe is also freezer-friendly, so you might want to make a double batch. Though it may look time-consuming, this quick bread is easy to put together.
If you’ve never added rice or quinoa to your breads or muffins, you’re missing out. The added grains make your baked goods fluffier and more nutrient-dense. Try adding Minute® Instant Rice & Quinoa to other delicious baked goods, such as these Rice and Quinoa Fruit Muffins.
To give your bread a sweeter flavor, without any extra added sugar, use a ripe banana that has turned brown and is slightly soft. The mashed banana alongside the finely-grated zucchini adds flavor and will give your bread that characteristic moist texture.
Combining rice with legumes and seeds can be a wonderful powerhouse of protein in all kinds of meals from a savory Red Bean Rice dish to sweet baked goods.
If you’re craving something with more of a Latin American flavor, check out this easy Mexican rice dish.