Zucchini Banana Bread
 Source Mel's Kitchen Cafe Recipe Added: 9/13/2019
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Preheat oven to 350F. Lightly grease regular or mini loaf pan(s). Set aside. In a large bowl, whisk together flour, sugar, baking powder, salt, baking soda, cinnamon and allspice. Add bananas, egg, butter, sour cream and vanilla. Stir until just combined and a few dry streaks remain. Add zucchini to batter, and stir until evenly combined (don't over-mix). Spread batter evenly in prepared pan(s). (For mini loaves, place pans on large baking/cookie sheet.) Bake 50-60 minutes (or 28-30 for mini) until a toothpick or sharp knife inserted comes out clean or with moist crumbs. Let bread cool in pan for 10-15 minutes before running a sharp knife around the edges to loosen and turning onto a cooling rack to cool completely. Pear, Banana, and Pecan Bread Replace zucchini with the same amount of yellow pears, firm then shredded. If desired, add 1/2 (single) or 1 cup (double) finely chopped pecans at the same time as the bananas. Bake 30-35 minutes. DELICIOUS!! |
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| Notes Yellow or green zucchini both work well in this recipe. Start with about 10 ounces of zucchini (2 small or medium) and end up with about 6-7 ounces once it is shredded. A Salad Shooter works great to shred the zucchini. Squeeze extra liquid out if needed after shredding. A potato masher can smash the bananas if they are very ripe. Muffins This will make about 14-16 muffins, depending on how full you fill the liners. Bake 15-17 minutes. Made this before the July '19 Henry's Lake Vacation and froze the loaves. When thawed, they were delicious, moist, and not overly sweet. | |||||
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