Zucchini Chronicles #2 – Banana Zucchini Bread

Banana Zucchini Bread

Dani was checking out yesterday’s chocolate zucchini bread post and said, “I don’t know, Shell.  I think you’re messing with perfection.”  She is the biggest zucchini bread fan I know.  She really loves the traditional recipe so anything I do to change it will meet with some skepticism.  But that’s okay.  Maybe I can bring her around.  (Just try it, Dan – you’ll like it!)

The second bread I made to use up all the zucchini I had in the freezer just happened to correspond with some ever-darkening bananas I had sitting on the counter.   I found this delicious banana zucchini bread recipe at recipezaar.  It would have made two loaves, but I opted for pouring it all into my bundt pan and just making one pretty “cake.”  It did turn out pretty and also so moist!  It combines what you love about both breads into one yummy presentation.

Recipe:  Banana Zucchini Bread (from recipezaar)

3 large eggs

1 c. vegetable oil (I used Canola oil)

1 1/2 c. sugar

2 c. all-purpose flour

1/4 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. salt

2 tsp. vanilla extract

1 c. chopped pecans (I didn’t add the nuts because Poppy prefers it without)

1 c. raw zucchini, shredded

1 c. mashed banana

Shred zucchini and set aside.  Mash bananas and set aside.  In a large bowl, beat eggs, oil, and sugar.  Add flour, baking powder, baking soda, cinnamon, salt, vanilla extract, and pecans.  Thoroughly combine.   Add zucchini and bananas until well blended.

Pour into two greased and floured loaf pans (or one bundt pan) and bake at 350 degrees for 45-55 minutes or until toothpick inserted into the center comes out clean.  Cool for 10 minutes in pans on wire rack.  Remove from pans and cool completely.