Zucchini Banana Bread

Ronda Hays

By
@AllThingsHomeRelated

A moist and delicious way to use excess over-ripe bananas and an abundance of garden zucchini.


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Comments:

Serves:

18 servings

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 1/2 c
all purpose flour
1 c
sugar
1 tsp
ground cinnamon
1/2 tsp
baking powder
1/2 tsp
baking soda
1 large
egg
1 c
mashed banana
1/2 c
vegetable oil
1/2 tsp
banana extract
1/2 tsp
vanilla extract
1 c
shredded zucchini
1 c
chopped pecans

Directions Step-By-Step

1
Preheat oven to 325 degrees Fahrenheit.
In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt.
2
In a separate bowl, add the egg, banana, oil, and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini and pecans.
3
Pour batter into three 5 3/4 x 3 x 2-inch mini loaf pans that have been coated with non-stick cooking spray.
4
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
5
Cool for 10 minutes before removing from pans to wire racks to completely cool.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #quick-bread