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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Great way to use up overripe bananas and excess zucchini. Very moist bread. Ingredients:
1 1/2 cups all-purpose flour |
1 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
1 cup mashed ripe banana |
1/2 cup canola oil |
1/2 teaspoon banana extract |
1/2 teaspoon vanilla extract |
1 cup shredded zucchini |
1/2 cup chopped nuts |
Directions:
1. In a large bowl, combine the first six ingredients.
2. In a small mixing bowl, beat the egg, bananas, oil and extracts.
3. Stir into dry ingredients just until moistened.
4. Fold in zucchini and nuts.
5. Transfer to three 5 3/4 in X 3 in X 2 in loaf pans coated with nonstick cooking spray. Bake at 325 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
6. Or, I also cook in one large loaf pan at 350 degrees for 50 minutes. Cool for 10 minutes before removing from pans to wire racks.
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