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Zucchini Banana Bread Recipe

   
 

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  1 Reviews | 5 out of 5
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     Zucchini Banana Bread

Category   Desserts - Breads
Sub Category   None
Servings   3 mini loaves
Preptime   15 min.

Ingredients
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas
1/2 cup canola oil
 
1/2 teaspoon banana extract
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts
NOTE- Personal alterations to original recipe at end of instructions.

Instructions
In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.
Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield- 3 mini loaves (6 slices each).
NOTE- I substituted almond extract for the banana extract. I use a blender to mix the egg, bananas, oil and extracts. After spraying pans with cooking spray, I sprinkled a cinnamon sugar mixture in each pan to coat inside. I also sprinkled this mixture on top of each loaf prior to baking.


Originally Submitted
9/18/2011





5 Out of 5 from 1 reviews

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