Friday, August 29, 2014

Banana Zucchini Bread

As the end of summer approaches, there seems to be an abundance of zucchini around. We unfortunately did not grow any this year, but people are always bringing in their extras to work that I snatch up. I am a sucker for banana bread and zucchini bread separately, so why not combine the two?? The result?, this delicious recipe.  It is a combination of a couple of different recipes I have tried, with an attempt to make it a little healthier. The result is delicious and the loaf does not last long between Chris and myself.
Yields: 2 loaves, Cook time: 50-60 minutes

2 cups flour
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 cup granulated sugar
1 cup brown sugar
1 cup coconut oil (or vegetable oil)
2 bananas
1 1/2 cup shredded zucchini
1 cup pecans or walnuts

 Preheat oven to 350 degrees. Prepare two bread pans and set aside. In a bowl mix together dry ingredients and set aside. 

Using a standing mixer whisk eggs. Add sugars and oil, whisking until smooth. Add bananas. Then add dry mixture until just combined. Fold in zucchini and walnuts.

Divide batter between bread pans. Bake for 50-60 minutes, until tester comes out clean. Let cool on drying rack for 10 minutes. Enjoy!

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