 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 32 |
|
My grandmother made this bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. Ingredients:
4 eggs |
2 cups sugar |
1 cup vegetable oil |
2 medium ripe bananas, mashed (about 1 cup) |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons baking soda |
1-1/2 teaspoons ground cinnamon |
1 teaspoon salt |
1-1/2 cups shredded unpeeled zucchini |
1 cup chopped pecans |
Directions:
1. In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.
2. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves.
|
|