SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Zucchini-Banana Squares

Makes: 24 servings Yield: Makes 24 squares
Prep 20 mins Bake 350°F 25 mins
Zucchini-Banana Squares
  •  Nonstick cooking spray
  • 1  cup  all-purpose flour
  • 1  cup  whole wheat flour
  • 1/4  cup  ground flaxseeds or wheat germ
  • 1/4  cup  unsweetened cocoa powder
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1/2  cup  refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
  • 3/4  cup  sugar
  • 1/2  cup  canola oil
  • 1/3  cup  low-fat milk
  • 1  cup  peeled (if desired) and shredded zucchini
  • 1  medium-size  ripe banana, mashed (1/2 cup)
  • 1/2  cup  miniature semisweet chocolate pieces (optional)

1. Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a large bowl, combine all-purpose flour, whole wheat flour, flaxseeds or wheat germ, cocoa powder, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In a medium bowl, whisk together egg, sugar, canola oil, and milk until well mixed. Stir in zucchini and banana. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Fold in chocolate pieces. Pour batter into prepared pan, spreading evenly.

3. Bake about 25 minutes or until top springs back when lightly touched. Cool completely on a wire rack. Cut into squares.

Nutrition Facts (Zucchini-Banana Squares)
  • Servings Per Recipe 24,
  • cal. (kcal) 120,
  • Fat, total (g) 6,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 16,
  • fiber (g) 1,
  • sodium (mg) 81,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe