If your garden was prolific with the zucchini this year, you might still be wondering what to do with all that squash. Other than freezing them and giving them to the neighbors, you might want to try making this delicious quick bread. We often make zucchini bread, and we also make banana bread. Combining the two into one bread makes for a wonderful loaf!
2 c. sugar
1 c. vegetable oil
2 medium ripe bananas, mashed
3 c. flour
1-1/1 tsp. baking powder
1-1/2 tsp. baking soda
1-1/2 tsp. cinnamon
1 tsp. salt
1-1/2 c. shredded or chopped zucchini
1 c. chopped pecans
In a large mixing bowl, beat the eggs. Blend in sugar and oil. Add bananas and mix well. Combine flour, baking powder, baking soda, cinnamon and salt.
Stir into egg mixture. Stir in zucchini and nuts until just combined. Pour into 2 large greased loaf pans or 3 medium greased loaf pans. Bake at 350 degrees for about 50 minutes or until toothpick comes out clean. Cool about 10 minutes in the pan; remove from pans and cool on wire racks.
This recipe has great potential for variations. I often use half brown sugar and half white sugar. I have also used whole wheat flour. One summer I had an abundance of yellow squash, so I substituted that for the zucchini, and everyone loved it! Of course, using other fruits is great, too. My personal favorite is banana-blueberry bread!
Do you get tired of bread? Make muffins instead. Adjust your baking time to about 20 minutes. Both muffins and bread freeze well. Enjoy!