Monday, August 12, 2013

Zucchini Banana Bread

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I'm a lover of all things bread. Add banana and I could eat a whole loaf pan myself. I have two favorite banana bread recipes. You can find them here and here. They are both perfect in their own way. Now I have different version that's a new favorite.

I recently found myself with an abundance of zucchini, fresh from a friend's garden. I also had a few ripe bananas on my hands. After searching zucchini banana bread on google I found a recipe that looked pretty darn good. 

I doubled the batch and used half the batter for me and gave the other half to my zucchini growing friend. I threw my baked loaf in the freezer since we were headed off for camp the following morning. The day we got back from camp I let my loaf thaw on the counter. The millisecond it was ready I slathered some butter on the top and tried it. Then I cut myself a second slice, then a third. Then I slapped the back of my hand and told myself to get some self control, quick!

I figured if anything is that tasty I better share it. So here it is. 

Note: I have three, yes three loaves of this bread in my freezer, it's that good!

Zucchini Banana Bread

3 cups flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups mashed bananas
1 cup oil
1 teaspoon vanilla
2 cups shredded zucchini

In a large bowl combine the first six ingredients. Set aside. 

In a small bowl beat the egg, bananas, oil, and vanilla. Stir into dry ingredients just until moistened. 

Fold in zucchini. 

Pour into greased, baking loaf pans. Bake at 325 degrees for 40-45 minutes.

Note: this recipe will make 2-3 loaves depending on the size of your pan. If you would prefer to make 1-2 loaves, half all ingredients listed above. 

recipe adapted from Taste of Home

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