Seeing all the recipes for zucchini posted lately reminded me of a Christmas and Thanksgiving favorite in my home. Nana made it when i was little and later when i had my own family I carried on the tradition. The smaller loaves are so moist and the flavor is unbelieveable. Noone would ever guess there was zucchini in the batter. (I never knew until I was an adult and nana gave me the recipe.) With the combination of zucchini, bananas and cinnamon, topped off with a sweet drizzle of frosting and sprinkled with nuts, you will have everyone in the house requesting this bread constantly.
1Put bananas, zucchini, eggs, sugar,vanilla and oil in a large bowl. Mix well to blend all ingredients.
2In separate bowl mix together flour, soda, salt, cinnamon and ground nuts. Add this to the large bowl and mix just until blended.
3Pour mix into 5 to 7 mini loaf pans that have been sprayed with no stick cooking spray.
4Bake in oven preheated to 350 degrees for about 30 to 35 minutes or until toothpick inserted in centers comes out clean. (You can also do this in large loaf pan and cook for 55 minutes to 1 hour. The smaller loaves tend to come out more moist)
5Allow to cool for 10 to 15 minutes and then remove from pans.
6Glaze: Mix milk and powdered sugar in small bowl till desired consistency (I like mine thick but pourable) add in enough vanilla or banana extract (optional) to taste. Drizzle over loafs. Sprinkle with additional ground nuts.
7Keep one (or two or three) for yourself and share the rest with your family and friends. (I wrap mine in pretty colored cellophane and tie with ribbons for thanksgiving treats for co-workers and friends.)
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