Banana Zucchini Bread II

Children love this delicious bread for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer.

Yield

2 loaves (32 servings)

Ingredients

4 large eggs
2 cups granulated (white) sugar
1 cup vegetable oil
2 medium ripe bananas, mashed (about 1 cup)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups shredded unpeeled zucchini
1 cup chopped pecans

Directions

Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with Pan Release or baking spray with flour.

In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined. Pour into prepared loaf pans.

Bake for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire cooling racks to cool completely.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 50 minutes + cooling

Additional Information

One loaf can be wrapped and frozen to enjoy later.

Nutritional Information

1 serving (1 slice) equals 194 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 160 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

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