Tuesday, June 19, 2012

Zucchini Banana Bread

This recipe comes straight from the pages of Taste at Home magazine. It was simple to make and the finished product resulted in a flavorful, moist bread that wasn't overly sweet - it was just perfect! This recipe makes two loaves; so, if you only want one, just half it! Enjoy! 

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 (I used walnuts)

Preheat oven to 350F 

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 shredded zucchini and pecans just until combined. 

Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 to 55 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves. 

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