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Banana Zucchini Nut Bread

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, H
    MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 c. whole wheat flour

    2. 1 tsp. baking soda

    3. 1 tsp. salt

    4. 2 tsp. ground cinnamon

    5. 1/2 tsp. baking powder

    6. 1 c. vegetable oil

    7. 3 eggs

    8. 2 c. sugar

    9. 1 tbsp. vanilla extract

    10. 2 tbsp. banana extract

    11. 2 1/2 c. mashed bananas (4-5 bananas)

    12. 2 c. unpeeled, shredded zucchini

    13. 1 1/2 c. chopped pecans or walnuts

    Instructions Jump to Ingredients ↑

    1. Combine flour, soda, salt, cinnamon, and baking powder in a mixing bowl and set aside. Combine oil, eggs, sugar, and extracts in a large bowl; beat well. Stir in bananas and zucchini. Add flour mixture, stirring just until moistened. Stir in nuts.

    2. Pour batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 350 degrees for 1 hour 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove and cool completely on wire racks. Yields: 2 loaves. Serves 12.

    3. TIP: The mini loaf pans are great for this recipe. It yields 20 loaves. Wrap them individually and freeze them. When the kids want a snack, just pop them in the microwave for 35 seconds to thaw.

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