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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Another way to use up all that extra zucchini!! =) Cream of coconut makes this bread a bit different. Found this recipe in a local church cookbook. Ingredients:
3 very ripe bananas (or mash peeled yellow bananas on a plate and let set for a couple of hours at room temp to soften an) |
2 cups brown sugar |
3 1/2 cups flour |
2 teaspoons baking powder |
1 teaspoon salt |
3 eggs |
1 cup oil |
2 teaspoons vanilla |
1 (15 ounce) can cream of coconut |
2 cups shredded zucchini |
2 cups chipped nuts (optional) |
Directions:
1. Preheat oven to 350F.
2. Grease two loaf pans.
3. Mash banana with brown sugar in a bowl.
4. Combine dry ingredients in a separate bowl.
5. Set aside.
6. Add beaten eggs to banana mixture and stir.
7. Beat in oil, vanilla, cream of coconut.
8. Mix well.
9. Slowly stir in flour mixture.
10. Fold in zucchini and nuts.
11. Turn into loaf pans.
12. Bake for 60 minutes.
13. Cool for 10 minutes and turn out unto racks.
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