Tuesday, September 13, 2016

Banana Zucchini Bread

While I was on the hunt to use up some zucchini, I came across this recipe, which also uses up some overly ripe bananas I had. As a child, the green squiggles in zucchini bread were my favorite. I also adored it filled with raisins and walnuts. This bread tasted more like banana bread, but with the green squiggles from the zucchini.  

Banana Zucchini Bread

Source: Adapted from Real Housemoms via Pinterest

1 cup sugar
1/2 cup vegetable oil
2 ripe bananas (mashed)
1 egg
2 teaspoons vanilla extract
1 and 1/2 cups flour
1 teaspoon cinnamon
teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 cup zucchini (shredded, squeezed, and patted dry)

Preheat oven to 350 degrees and spray a loaf pan with nonstick baking spray.
Whisk together the flour, cinnamon, baking powder, baking soda, and salt and set aside.

Beat together oil and sugar in a stand mixer.
Add the mashed banana, egg, and vanilla.

Add the dry ingredients to the wet ingredients and stir on low until just combined.
Fold in the zucchini. 

Pour batter into the prepared loaf pan and bake for 40 to 50 minutes.

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