It seems that many of you have been posting lately about the recipes you're making to use up your garden vegetables. This one is a fantastic way to use your zucchini. I wish I had a garden and have grand intentions every year of planting one. But again, it stayed just an intention this year. So instead I inherited (okay, shamelessly asked for) some zucchini from my brother-in-law's garden since I knew I had old bananas and have been craving this bread. It is incredibly, incredibly moist. The flavors of the banana and zucchini meld together so well. I know the recipe says to let it cool in the pan before serving--but I LOVE slicing it while it's still really warm and letting the butter melt onto it. Yum.
Banana-Zucchini Bread adapted from Allrecipes.com
3/4 C vegetable oil
2/3 C packed brown sugar
3/4 C white sugar
2 C grated zucchini
3 very ripe bananas, mashed
2 tsp vanilla extract
3 1/2 C all-purpose flour
1 T. ground cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 C dried cranberries (I omitted these)
1/2 C chopped walnuts (also omitted)
1. Preheat oven to 325 degrees F (165 C). Grease and flour two 8x4 inch bread loaf pans.
2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla. Blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
24 slices: Calories: 204 Fat: 8 Protein: 3
Substitute oil for applesauce: Calories: 144 Fat: 1 Protein: 1