Wednesday, 20 August 2014

Banana Zucchini Bread

This bread is similar to banana bread but with the addition of zucchini it just gets better. At this time of year I am always looking for ways to use the zucchini in my garden and trust me this is a winner. This recipe makes two loaves, eat one now and throw the other one in the freezer for another day.


4 eggs
2 cups sugar
1 cup vegetable oil
2 medium ripe bananas, mashed (about 1 cup)
3 cups 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


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.

Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50- 60  minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely.Yield: 2 loaves.

If Cooking for Two: Wrap and freeze one loaf to enjoy later.
Print Recipe:Banana Zucchini Bread

Beat eggs in a bowl with a fork.

To the eggs, add oil and sugar.

Mix well.

To the mixture add mashed bananas.

In a separate bowl combine all the dry ingredients.

Add the dry ingredients to the banana mixture. Stir only to combine.

Grate zucchini with the skin intact. Add Zucchini and chopped pecans to the mixture.

Divide mixture between two greased loaf pans. Bake in 3560 degree oven for approximately 50-60 minutes.

Cool loaves in baking pans on a wire rack for ten minutes and then remove loaves from pans and allow to further cool before slicing.

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